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Just curious as to how long Butts frozen in the normal Store "packaging", not vacuum packed will last in the freezer ? That's of course uncooked in the standard store pckaging.

I cooked (2) 5 lb butts, high heat, to 200ish, on Labor Day weekend,. Cooked to 165 then foiled, and cooked to just about 200. then put in a cooler. Pulled one about 1 hr after putting into the cooler. It pulled okay and was pretty darn good. Pulled the second one, after being in the cooler...

Randy Do a search in this forum for "Fired up the 22" I posted some photos of a charcoal ring etc I had made for my ECB. There's some other info you might find interesting, there as well. Good luck

Randy Just curioius as to why you want the dimensions of the charcoal ring ?

I beieve I started a thread sometime ago about condensation in my new thermometer that I had installled on my WSM. Some times if I don't use my WSM for a while when I first start to use it (put the lid on), I will get some condensation on the inside of the glass, it only last for a little while...

Larry Good luck with both the Butts & the tickets. Sounds like a good deal for all. John

You guys are making me jealous. I cooked (2) 5 lb butts yeasterday. 1 to eat, and the other for the freezer. Today chicken lg. Qtrs. for lunch. Larry, Maybe you'l get lucky and yours will finish early, like mine did. What temp are you cooking at, water in the pan or no ? Just curious. Good...

I pulled 2 butts @(9:45 AM), earlier than I expected also. Mine were at 205 in the foil on the WSM. Put in a paper/Towel lined cooler hopeing to hold till about 3:30 this after noon. Any thought any one. Thanks

Bill I attached the bottom cooking grate to the top cooking grate. The bottom grate is now about 5 inches below the top grate. I will just lift the top grate by the handles and the other grate comes right with it. Then set the 2 grates on my gasser and easily flip the meat etc. Then pick the...

Kevin Thanks I use Bryan S.'s lid agar, trick and keep the temps up.

Thinking of cooking 10 chicken leg qtrs at the same time this week end. I have attached the bottom cooking grate to the top with some 6 in carriage bolts. Want to put 5 pieces on ea rack. Will the fat dripping on the lower pieces effect the skins crispyness? I will be cooking at High heat...

Dave Thanks, Think I'll give them a try this week. Always like to try something new, when it's on sale, in case it only comes out marginal then you say what the heck didn't cost that much anyway. Happy Smoking !!!

Local store has 4 lb bags of wings on sale. Assume there mixed pieces. Could I cook all of them at 1 time on the WSM ? ruffly how many will 4 lbs. feed. I know theres not much meat on them. Never cooked them any info appreciated. Thanks

Dave/G Had the BCC this evening for supper. Cooked at lid temp of 360 for about an hour. Used Cherry Coke in the can. Meat was tasty, tender and juicy, clearly the juicyest, chicken "I" have ever made. Skin could have been a little more crispy. Rinsed the chicken patted dry with paper...

I know that oil or butter on the skin will help crisp it up. What I was curious about on the primal grill show was that steven "Marinaded" the whole chicken in a liquid (Wine) based marinade then took it out of the marinade and brushed the oil on the chicken. I thought once you marinaded the...

Ken No my roaster didn't come with a plug. I will probably use an onion like you suggest. Thanks for the tip. Planning on cooking the chicken saterday.

DaveG I only did Beer Can chicken once several years ago on my gasser. I don't even really remember how exactly it came out. i think it was pretty good. I bought a Beer Can "Holder" at a garage sale a few months back brand new never used so I thought I'd give it a try. I see these guy's...

JimK Talking about crispy skin. I'm wondering if anyone saw "Primal Grill" a week or so back. Steven did a beer can chicken, which he marinaded in some kind of wine type marinade. Then took it out of the marinade, brushed with some oilive oil he said to "Help" make the skin "Crispy". I...

Ken That a thought, leaving the water pan out. I've had great luck cooking chicken "pieces" without the water pan, searing on the lower cooking grate and the move up top till done.

Dave What you are saying is true. I'm thinking about, using a chimmney of hot briquettes, just spreading around the outside edge of the charcoal ring. Then putting the cooking grate on the "charcoal ring/bowl", throwing on a little wood puting the chicken in the center of the cooking grate...