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This is hard to beat. A TVWBB favorite. http://tvwbb.com/showthread.php?33874-Roadside-Chicken&highlight=roadside+chicken

1/3 to 1/2 of a chimney of lit coals using the minion method is about the right amount for my 22. My experience is you will need a full ring to be able to finish that much meat without refueling. I picked up here on this forum a great tip I would like to share with you. When you hit about 200 on...

Last Saturday a friend and I decided to try separating during the cook. Took it off at the stall(155), brought it inside, separated, re seasoned the point and put both back on. Wrapped the flat in a metal pan with apple juice and beef broth. Put point on naked and added one more apple wood...

Cavendars greek seasoning and yes on the olive oil. Brush some thinned out sauce on the last few minutes. Good luck.

This post may help. http://tvwbb.com/showthread.php?38029-the-super-lazyman-s-minion-method-w-an-ATC

For steaks I pat them dry with paper towels, rub them with peanut oil then season with a mixture of equal parts kosher salt/lawry's season salt/onion salt/granulated garlic and black pepper. Usually grill them with reverse sear method of letting them slowly heat up for 8-10 mins. away from the...

My advice would be to buy the 22(mainly for room for ribs), wrap the water pan in foil and not use water in it, light the chimney with Weber wax cubes, use the coffee can minion method and put chunks on top around the lit coals in the center after smoke clears. It usually takes about an hour. If...

1. Yes I would let it rest on the counter before storing in cooler for about 30 minutes or when it probes around 175. 2. The foil pans are great. It's a challenge sometimes bending them to fit but it can work. My theory would be the meat touching the tray would be the same as touching the...

Great color. What temp did you cook them at?

I suggest trying to leave two of the three vents completely closed from the start and adjust with the third vent only. Try to pick the vent that is away from any prevailing wind at the time. I learned of this method on this forum and it has helped me not only to keep temps stable on the way up...

I agree with this. Your plan sounds great. I predict a great result.

275 for about an hour. Got pretty good smoky flavor but probably needed higher heat. I used a whole cut up chicken.

Here is some interesting information on the science of brining and other BBQ/grilling topics: http://www.genuineideas.com/food.html

I think your current chicken method will work fine for the roadside chicken. I'm new to this recipe too(a few weeks ago) and your method is how I've done it too. The only thing you(and I) are missing out on doing on an all direct cook is the juice and marinade constantly dripping onto the coals...

Everything looks fantastic and it sounds like the ribs were very close to perfect. What a great first cook. As far as your question about the ribs after the foil I would suggest to use a toothpick to probe between the bones about every 15 minutes until it goes in very easily. Also on the temp...

I have a wire rack with probably 3 inch legs that fits well in a medium size cooler. I put foil underneath for easier clean up. Set the meat on the rack without foiling it and it stays plenty warm for a while.

The only things I would try differently are: removing as much fat as possible before rubbing, cook to a higher internal temp(right at 200) and rest them in a cooler on a rack unfoiled to preserve the bark you worked so hard for.

Not sure of the diameter of the 18 ring(will measure it later and let you know) and don't know anything about cutting metal but I will share my latest set up for a shorter cook on my 22 WSM. I have the 18 and 22 WSM so this past Sunday I used the charcoal ring from the 18(full ring and the...

Try buying an inexpensive oven thermometer at the grocery store to set on the grate to compare temps with dome thermometer. Sounds like they were under cooked.

http://store.weber.com/accessories/category/cook/cookbooks/1330 This one has step by step instruction and recipes. Good luck.