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I re-read your original post.........sounds like no wind. I would check the accuracy of your lid thermometer..........it should definitely climb over 250 easily using the method you describe. You should definitely have to shut your bottom vents down to prevent it from climbing higher imho.

I would agree that you may be having some wind issues........if you're following the minion method to a tee with all vents wide open, you should easily climb to 300+. It sounds like you are if you're using a full ring of unlit and 3/4 chimney full of lit. I usually let it climb to 225-250 and...

Thanks guys! Mike, you can find them here. </div></BLOCKQUOTE> DARN YOU!!!!!! Now I have to buy one of these things......looks awesome, thanks for the link.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Jim Lampe: <BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted...

great looking dinner!!!! how long does it take to cook those little taters? all indirect? they look tasty!

Wow!!! I just read the entire thread. Amazing job!!! Makes me want to try it.....maybe a smaller one though.

I pull in into chunks........however it naturally comes apart is generally how I leave it. I usually don't sauce......once I did to revive frozen pp that was a bit dry. If it's smoked properly, the flavor is outstanding on its own. Sometimes I'll make a very thin sauce from the mop/rub I used...

Welcome and thanks for sharing.........give some details on your briskets cooks, I'm sure someone here will be able to help you. In the next couple of weeks, I'm going to do my first packer. I'm going to go low and slow and see what happens. Great looking ribs!!!!

I would definitely go high heat on this type of meat. I do not believe low and slow would provide any benefit here......couldn't hurt though, I guess. I've done a couple of these using the minion method (vents wide open) and they've turned out great. I pulled mine a little later in the...

thanks for sharing........I've been thinking about doing some of these indirect on my one-touch.

Some great answers here..........to settle in below 250, I'd shut the vents down to about 10%.............for me anyway, 25% is too open and will yield a temp > 250. I agree with Glenn......I do overnight PP cooks if I'm planning on having folks over for lunch......if it's an evening deal, I'll...

I did mine over the weekend on a kettle grill..........it was QUITE TASTY!!!!!!! Thanks again for the recipe!! I recommend it to anyone that likes grilled/BBQ chicken. My only deviation from the recipe was I used A.C. vinegar instead of white (cause' I thought it would work)........and I used...

I have a 22 as well........if I'm going for a long cook for pulled pork, I use a HEAPING ring of Kingsford Blue with a couple of wood chunks mixed in. I then put about 1/4-1/2 chimney of lit coals sprinkled on top. I put the meat in immediately. With all vents open, I let the cooker rise to...

thanks for sharing........adding the onions to my ever expanding list of things to cook

I just got me some drummy/thigh combos and I'm going to be using this recipe very soon! I told my wife about it and she can't wait!!

thanks for sharing........good luck with your new grill!!!

thanks Rich...........my wife loves bean dishes and I'm going to give this a try for sure!

my thoughts exactly.........the beans look AWESOME!!!!!! :-)

you're killin' me..........I'm stuck at my computer on the nicest day of the year and you're jamming to VH, drinking beer and smoking large pieces of meat!!! sounds like you're on the way to some deelish PP.

thanks for sharing.........love the High Life!!