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Roadside virgin no longer! I just finished my first go 'round with RSC. I got a two pak of 4-5 lb whole chix at BJ'S for $8 & change. (our local warehouse joint) I butterflied them and marinated for about 2.5 hrs. They went onto a 22.5 kettle, indirect, before I realized that I wasn't hot...

OK. New plan. 6 racks standing down below, chicken up top for the party. I was gonna use the 3-2-1 method which would mean three swaps plus foiling and unfoiling. That sounds like an awful lot of handling to me... Brett

Yeah... I does sound excessive, but I used a dual maverick with one probe on the upper and one on the lower. This wouldn't be such a big deal if I had brisket or shoulder down below and chicken or ribs up top. The big cuts get their own internal temp probes. My problem comes when I fill up with...

Hello all. I've been getting 30 to 40 degree (more towards 40) temp differences in my 22 between the top and center greats. If I fill up with ribs, I find those cooked on the bottom distinctly different. Is this just me? Is there something I can do about this?

Better to offer several strategically located grommets and hold off on a substandard thermometer. imho....

Steve, Two more things..... The stock bimetal thermometer on my WSM22 is not adjustable as I see it. Other higher quality thermometers have a calibration screw on the back. Before I invest in a days time & meat, I calibrate over a sauce pan of boiling water. Everything should read 212ish as...

Steve, Great topic! While I'm personally new to Comp BBQ, I've done alot of work with temp measurement in my previous career. Let me toss out a few thoughts... 1) You have to kinds of therms going, BiMetal and and a thermocouple. The stock is a Bimetal that is basically two dissimilar metals...

Hey Mike, Which smoker did you use? (18 or 22) What kind of charcoal, and did you have to use more than usual? I'm gonna do some ribs for a Xmass party. It'll also be my first cold weather (for Brooklyn) smoke. Thanks, Brett

.... and that's why we cook them in our new 22 inch WSM.

I bought a ProQ WSM stacker section off eBay. It's nowhere close to the quality of Weber products. Don't waste your money. If cash is an issue, (like it is for alot of us) start a jar for coins and wait 'til next year to buy your WSM. Brett ...and Oh Yeah.... Do you NEED it? Of course you do...

Reminder.... Check your thermometers in boiling water so you know how they read. If they are bimetal with adjustment screws, calibrate them.

Show him all the wood on ebay. It's sell-able.

Weekend at Bernie's for a Brisketfest!

Hmm.... Hard-to-find BBQ stuff available in Kansas City. Go figure.

Buy as much as you can store. It goes quick & my Costco doesn't have it any more.

What exactly is stained? Don't clean too much or you'll effect performance.

Does that little guy have a calibration screw on it?

Trimmed rolled & tied I can get 5 to 6 on each grate. Flat open is obviously less. Brett ....sorry, I was referring to Spares. Not Baby Backs. BF

So what ended up happening with this cook?

...so I'm like the only compK user in this thread? Hmm. You Blue Bag Boys gotta try this stuff. Very consistent, very tasty, very low ash. Brett