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The chunks are fine from a safety standpoint the only word of caution is that poultry needs way less smoke then pork does. All thinks being equal I'd do chicken while the ribs rest as noted above. If you absolutely can't cook separate due to time constraints,then try to put the chicken on the...

How'd it go?

Thanks all.

Did you put in the vertical "wall" of the upper rim or the horizontal flat bottom of the lip? For the top I did my gasket "face up" on the the bottom lip of the top so my lid sat on the gasket perfectly, but on the bottom of the smoker body, I gasketed on the vertical edges and it didn't sit...

The sensor is in the tip of the probe so as long as the tip is exposed the foil ball works fine. A half potato flat side down works too. Yes weber added these stock a few years ago. i had one on my 18" WSM. it was ok, certainly better then nothing, but i didnt love it. Some folks find it...

I like to do my chicken at 350+ but i have done chicken at 275 when i am doing chicken along side ribs and its come out fine. Lower then that can be a tricky. I think the "rubbery" issue is skin not meat. if you dont eat the skin you may not notice any rubberness (pretty sure that's not a real...

I'm going to have to keep my eye out for a deal on the table now :)

I really like that cable strap table idea. does that keep the table mounting clips in stock form so they could still be used on a kettle too?

I'd say that qualifies :) I actually have a dream project of doing a custom painted kettle but every attempt I see shows that the paint burns. i think to do it properly would require a body shop with a paint booth that can bake on the enamel like weber does. Maybe Some day....

I've seen posts of the Aluminum foil tape fusing to the porcelain if it gets hot and being a royal pain to scrape off. The better options for sealing the door are: - Bend it by hand to get the best seal. - Let it gunk up by doing a few cooks = This is a common method that lots of folks...

This came up recently in another thread http://tvwbb.com/showthread.php?62172-Temperature-observations/ Try to get a few inches away from the meat but still in the area protected from direct heat by the water pan.

I am definitely guilty of this. It started with my Mini WSM in 2012 and hasn't stopped since: I've done handle and thermometer swaps on a few kettles and my latest WSM. The light gray handles of the 2000's always look dirty to me. The newer dark gray look better so i swap for them even though...

Bill, Len's answers (as usual) are spot on: 1. Coal Type: Many folks with WAY more experience then me only use KBB. My personal experience is that the ash from KBB can choke the fire but that strictly my opinion and i'm no expert. I prefer stubbs, less ash but to each their own. 2. As Len...

Can you give some more details? What type coal are you using? Bill did you start with unlit on top or bottom? unlit on top lights pretty quickly. Are you using the large weber chimney or a different chimney? Did you start with cold water or hot water in the pan? Are you measuring temp...

Bill, i was concerned about about some heavy wind and cool temps as we were concerned about hurricane Joaquin coming this way, so i started with 25-30 lit coals to start on top of a full bag of unlit stubbs. The storm didn't come our way and the wind from the night before died down and the temp...

Plastic putty knife will scrape off 90% of caked on crud. A razor scraper will get any remaining debris and will reveal the the porcelain in like new condition.

http://www.virtualweberbullet.com/ribselect.html

I just sold a 6 month old 18 and got a craigslist 22. The top grate space on the 22 gives me a ton of flexability IMO. Not having to to rack or roll ribs is an advantage to me. I don't mind using two racks on a big cook but needing two racks for medium sized cooks made things a little trickier...

Fair point...I do like beer :) The "same day" cook is nice but the other advantage to doing higher heat is that I can do ribs and other things with it during the second half of the cook.

Bob is spot on. Foil. At 275 9-10 lb butts take about 8 hours when you foil at the 4-5 hour mark.