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Thats some solid brisket jeff...it was great to finally have a nice sunny day in Illinois on Saturday to fire up some good Q!

Randy- Had the same issue on my first few pork shoulder smokes...BBQ is all about trial and error...keep working at it and you'll be fine!

Maynard- That red Mastertouch is a thing a beauty! it would look perfect next to my Red SS Performer!

I've had my rotisserie for over a year and would recommend one to anyone who is "sitting on the fence"...perfect chicken every time! it takes a little tweaking of the counterweight to get the spit to rotate smoothly, but besides that, its very easy to set up and use...

i'm itching to do a huge smoke for the SB but one of my good friends has been hosting for years...plus he has a set up that i can't match when it comes to watching the game (5 47" and larger LCDs plus his house is wired for sound in every room) I'll make up for it next week with my sons B-day...

Jeff- If you're having issues at grocery stores, look up some local butchers and tell them what you want...they will either order one for you (which shouldn't take more than a couple days) or they will tell you to come in and cut one for you on the spot

I bet he can get you some phenominal lamb as well!

i put my sauce on the side and let my guests decide how much they want on their sammiches..

maybe use lump instead of regular briquettes if you want to get the hotter temp for longer?

Jim- Nice grub! I feel your pain...did a rib smoke yesterday and froze my behind off! It was well worth it as they turned out great, but I can't wait until the temps warm up so I can at least sit outside during my smoke...

Robert- I use my 22.5s for Beer Can Chicken, and if your birds aren't too big (i normally cook 4-5 pounders), you will be able to squeeze them under the lid...they might be touching the lid but they will fit...i would suggest using a beer can chicken holder to give them a solid base, so you...

can you build me one too for my OTG?

Thanks guys! That defintely helps! We'll see if I can make the mods this weekend because I have a hankerin' for some brisket!

sounds good, george...your description gives me a good idea of what i would need to do to hold the grate on the ring... my goal is to be able to use the entire cooking space, as opposed to what i'm able to do right now smoking indirect... the easiest way to solve my problem would be to just go...

A bit of an odd question...I have a rotisserie for my kettles and was doing a bit of thinking on how I could make them into a "poor man's WSM"... Have any of you tried to place the grate on top of the rotisserie ring? I'm thinking of trying a smoke where I put my coals on the very bottom as...

Considering that I scored a performer of CL today, this thread is hilarious, because my wife just said, "you bought ANOTHER grill??" Can't wait to see her reaction when I finally get a WSM and a 26"

i don't have any firebricks, so I use sheet metal...made an L shape with them and slid them between the grates---hold the coals perfect and they protect the food from direct heat i use the MM as well, and I get 6 hours from a full chimney without a problem

if you have access to some sheet metal, you can make your own charcoal holder/baffle... i cut two sheets that measured about 7 inches across and 9-10 inches tall (roughly)...i then creased the bottom at a 90 degree angle to make them into an "L" shape (the crease is about an inch or two) when...

Mike- Have enjoyed reading the Q&A I have 2 22 1/2 OTGs...The first one I purchased is called The Waker...I've only had my second one for a few months so it's yet to be named... Why The Waker? Its a song from my favorite band Widespread Panic and on my all day smokes, I'm up at 4 or 5am...

my salmon is done and now its on to my chickens and butts...gonna be an all-nighter and the snow is starting to fall!