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I am not 100% sure but the oil may have created a barrier not alowing the spices in the rub to penetrate the chicken. What was the purpose of the oil? I would try mustard next time if you want your rub to be more like a paste when applied.

Pull at 150 wrap in HD foil and let it sit for 15-20 minutes.

Bryan, I just made 10 chickens this way last weekend on my big pit. And its still a crowd pleaser.

Jason, keep that pan full of water and yes use the MM it is great! Also dont peak keep that lid closed.

Kevin, Thanks for the insight. I have always been concered with packaging my pulled pork and brisket after turn in at the comps. If I look back at it the pork sits out for a while while family and freinds pick at it to eat then we pack in freezer bags and it goes into a cooler. I need to...

Question for you Illinois guys and girls. So the last time I picked up cases of brisket and pork butt it said Aurora Packing. Well I work near there so I decided to give them a call. She said they have a sister company called New City in North aurora that they distribute their meat through. So...

Yes, Do a find there are pleanty of topics on this subject.

I think I get it? Pork Butt cook to 190-200 so it will shread or 160-170 for slicing Brisket 195 Ribs no temp but when the bone starts to show about .5 to .75" that is a good rule of thumb My suggestion just check the cooking topics section of this website

Matt is righ on..use his approach with chips and bbq delight pellets. Rick

Thanks Jim, I have two fully packer briskets on the cooker right now and the Oak smells beautiful. The guy I get it from always takes the bark off. Thanks Rick

Hey guys I bought a bunch of split OAK. I have never used it before but I know it has long burn times and a hot fire. Anyone one have experiece with it? thanks Rick

Peter, Welcome. First off what type of meat are you planning on cooking for the first time? I would choose something from the cooking topics section of this site. It will guide you through each step of the cooking process. As for trial and error stuff. I would suggest the Minion Method of...

Your water pan is empty right?

Remember guys the Smoke is not what causes the ring.

Can a chimeny be left on Asphalt? I would think that too would explode.

Good Job!

You cant levae polder probes in the pit or oven they are only for a read on the meat when you have a few minutes. The exposure to the temps blew out your probe. You can buy new probes but I would suggest a ET-73, NuTemp, or a Thermapen. Thanks Rick

Never tried it. And I dont think it was Ray. Thanks Rick

I have cooked in very strong winds never baffeling the top vent. I think you should be fine. I would however get the pit really warmed up and dont do too much peaking at the meat. Rick

I made a double batch with peach filling and famous daves sweet and zesty as I didnt have Blues hog on hand. Anyway, thanks for the recipie it was awsome everyone loved it. Rick