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I've also seen people use the snake method using considerable less coal for something like ribs

Thanks guys. Still haven't bought the bigger one but I'm leaning towards it. I hate having to take the top grate off when smoking 2 meats with different finishing times. I added chicken thighs later with my St Louis ribs today. I opened my smoker so many times pulling the thighs off it added...

I've never been happy with any brisket that I have personally wrapped. I've had perfectly cooked brisket at competitions that were. Of course they were wagyu... The next time I smoke a Select grade brisket I'm going to wrap in coke bc my last one was dry.

I wish the 22.5 would go on sale.... Might buy one on Saturday.

You can cook the point past 200. To render out fat. Like he said go by how easily it it probed.

The recipe is simple as it gets. I normally don't put horseradish in mine because I don't use it often and find red pepper flakes tastes good in it as well. I try to make it a day ahead like I would a North Carolina sauce.

I find chicken picks up enough smoke in a short cook anyway. I just put a good amount of Kosher salt and coarse black pepper and rubbed it down a few hours ahead of time. It was plenty juicy as chicken halves. Not sure why people feel the need to inject. I don't even brine unless I'm doing...

The point is the best part IMO. Here I can't get them so I buy packers. I separate the point and cook it on the bottom since I don't use water and it has the fat to protect it from the higher temp

I kind of did yesterday. I have my own version of the sauce which I recommend making in advance so the ingredients come together. You can find Chris Lilly's recipe on the net. I find it hard to believe they smoke them that long. I've heard they run a hot temp. The dipping the chicken in fat...

The outside is where it grows so as long as you know it's safe it's all good. I'm going to stick with Chuck, especially when the roasts are on sale.

Country style ribs cut from Boston butts is the only thing I'll boil if I'm wanting a quick meal. Obviously it's evil.... They will be fork tender.

I'm an 80/20 fan bc fat is flavor and I'm cooking them well done w/o squeezing all the juice out. E. coli is not fun.... I don't take any chances. My mom had to go to the doctor for shots everyday.

My water pan is also in need of a good cleaning. I meant to wrap it but alcohol can make you do dumb things....

Bacon wrapped might be worth trying. I do like smoking things that aren't popular. I smoked a mock tender roast recently and it wasn't bad.

I got the Fire going nice over 320 then I realized I left the water pan in there.... ended up cooking 2 halves in around 1 hr & 15 mins at around 300. Dipped it in white sauce and thought it was pretty good. Bite through skin. Some of it crispy. Not as pretty as yours tho.

You don't smoke boneless skinless.... If I did I'd brine it and get it as hot as I could.

You inspired me.... I'm smoking halves tomorrow. I also plan on smoking some Italian sausage but not at the same time obviously.

It's not easy to get crispy skin smoking. You can get bite through. You might want to try the high direct heat method. If I smoke chicken indirectly I'm most of the time planning on pulling it.

I thought Harry Soo smoked butts at 250 degrees.... it doesn't really matter bc they are forgiving cuts. The kcbs champs cook them at 290. Of course they inject

You can always add water. It takes a little time for vent adjustments to take effect tho