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I thought about the same thing. I ended up just waking up and marinading them then.

I bought the 22.5 OTG for the 4 of us. That is 2 adults and 2 kids. I can tell you that you run out of space fast. I set my grill up for one side direct and one side indirect so having anything less than 22.5 would be too small. Cooking chicken in this way is ideal as i can cook indirect for...

I can confirm this walmart sale in my local ad. twin 15lbs for 7.98. That is in Ohio

Looks Great!

So i attempted Roadside chicken yesterday. I marinaded chicken legs and boneless skinless breasts for about 7 hours: And here it is at the start. Direct heat: And here it is moved over to indirect for the last 15 minutes to make sure it is cooked: Sorry no plated pics. Was very good...

Thanks guys. So it does sound like you keep the lid off and just move it around. I do plan on leaving a indirect area so that i can make sure the chicken doesn't burn.

So i am very interested in trying to grill pizza on my new OTG. If you were like me what would you buy now, a pizza stone, or a pizza cast iron pan? i see this at target...

Great looking pizza. I always thought you do direct heat under the stone. I can't wait to try this.

Ok, So i only have 2 cooks in on my OTG. I have done steaks and chicken breasts. I did the chicken indirect the whole time with a crisp at the end. I have been reading about roadside chicken and i would love to give it a try. i am still new at grilling on the kettle and i know you are...

So my Maverick e732 Thermometer plastic antenna casing is coming off. It looks like the lip on the bottom of it is broken so it won't stay in the hole tightly. I wrote into to Maverick asking about a replacement part. They came back and said it would be $26.00 shipped. That is a high amount...

So it appears that with my excitement i forgot to take more pictures. I did not check the meat till it hit the 203 internal temp so i didn't get any pictures in the middle of the cook. Also i forgot to take a picture of it after the pull. The bone did pull right out. So here it is done :)...

If my math is right that was 16 hours and my first overnight cook is done :) Took it off the smoker at 12:15pm :) Meat was reading 203 and probe test went through like butter. Bone was popping out. Foiled, wrapped in a towel and in the cooler. Pictures will be uploaded tomorrow. Thanks for...

I will have pictures soon. Its 9:15am here and the temp is 244 and the meat temp is 196. Still right on track. I woke up at 6:45am and the reading was 244 and 185. Very nice.

Well, Its on!!! I decided to start around 8pm. I got my fire going a little before 8. Got every thing going with the meat on at 8:15pm. At 9pm the temp was at 250. I adjusted my vents to about 25% on all 3. Its 10:15pm and the pit is holding steady at 244 degrees. I'll report back how it...

omg. I know what my first accessory of my new OTG is going to be.. That sear grate is awesome looking.

I have used the bottom rack for ribs. I usually do 3 racks and i can't fit them all on my top rack on the 18 1/2 WSM. Also i haven't done it yet but i'm thinking of doing 2 turkeys this year. So if i do i will use the bottom rack. I believe others have used it for baked beans or if they do a...

Do you think i should plan for 12 hours to be safe on 6 lb butts?

Issues were too big of a pork butt the first time and not planning enough time for it. It came out fine but was not tender to pull. Second time was again not tender enough. 3rd time i foiled in the middle of the cook and it came out great.

I was figuring the times based off of the Cooking topics on this site. http://virtualweberbullet.com/pork1.html he cooked 2 7lbs and it took 17 hours. I have no problem starting later and if i have to foil in the morning if it looks like it won't be done in time.

So i have a picnic on Sunday that i'm going to. The party starts at 1:00pm. I will need to leave the house around 12:30pm. I'm either going to do 1 6lb pork shoulder or 2 6lb shoulders. Either way i was going to try to not foil them since i was going to start the cook the day before. I...