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I havn't tried it on chicken, I usually buy the costco legs, and thighs and they go on the rack on hot...lol If you double hook a chicken it should be fine

I have the gateway hanger for the 22, it's very strong and quality piece of equipment, I've used it to hang ribs and they come out very well, no burning at the bottom, does not interfere with the lid. YMMV with an 18 but it should be fine. Apparently the hangers are a little cheaper, with free...

according to ThermoWorks, the meat and air probes are the same other then shape, in other words, the temp registers the same no matter where or what your probe is in or on.

I have a 22, rarely open the door, it may need a tweak or light bend but it works fine as is.

I almost never open the door, but if you feel the need, an angle grinder will get it done fast.

The washer trick works fine, 1 or 2 washer behind the tab and your good to go.

Weve had a lot of rain too this year, what I do is flip the middle section upside down, likes been said, open one vent in the bottom and the top vent both wide open, then I put the water bowl upside down on the top to cover the vent, no cover, completely exposed, no water in the bottom and no...

I use a wooden one where you burn the edge with the grill bars to form the grooves. works ok, if its really bad, Ill clean it with oven cleaner, works better if you put the grill into a garbage bag after spraying so it doesnt dry out too fast, then just hose it off.

Lately been hanging ribs directly over the coals, same with grilling chicken and even a pork butt, all came out better then with the water pan. Basically, a barrel cooker. When I last did Canadian bacon I used the pan with water, only to keep the temp down and extend the smoke.

Last trip to costco bought a belly that was on special, when I opened it, got that funky smell, figured it was from being in the cryovac, washed it off and it seemed ok so into the cure it went. Took it out to smoke today and it wasnt ok, lol, so much for a new batch of bacon... So the moral of...

I've cooked both in the same smoker, couldn't see a difference

I've used a rack, but never did more then 3 . but they all cooked the same, lately been hanging them, have the gateway? hanger for the 22, you can fit 6 easy, they all cook the same, the bottom ends cook a little faster but don't burn. The last batch of 3 came out very juicy and tender, with no...

notch it, I put two probe wires through mine, even if it had the grommet, which it don't..I wouldn't use it

I'm on the fence with this, yes it's intriguing, and I've been sucked in by good advertising before, but,... I can't see how it can make a significant, or even any, difference. Charcoal will only get as hot as you can get air to it, Hot is hot, and goes up fine by itself. I've cooked chicken in...

I just leave lid on and close all vents, the temps start coming down in a few minutes, I always have charcoal left that I re use. This is a standard 22, no gaskets, original door.

Danke, und wilcomen, and thats about it for my German, lol Appreciate the response, it's printed out. I have family left in Bavaria, but they're all 2 generations removed from the farm, so no help there.They just buy what they want now. Thanks again

It'll be fine, use it...

You should be able to "bend" it pretty close to shape, just got to stick with it. Trick is to bend it a little more then flush, and let the camming action of the latch close it tight. Even then it will probably leak a little, less the more you use it, and frankly the leaks don't harm a thing...

A lot of meat, and while I usually use water, with that much meat it wouldn't have been necessary.

Shoulders are simple, don't over think it. You could dry brine or not, I usually just rub salt, pepper, and garlic powder, smoke it to 140, it will be pink inside, freaks some people out but it' done. Slice and eat. It's not going to pull, and cooking to a much higher temp will give you tough...