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I have insulation on my cooker Frank so I really can't judge charcoal usage. I wanted to add that this chicken made about the best chicken salad sammies I've ever had! I will be doing this again this week!

That's a beauty Bob! I'm glad I'm not the only one who does the microwave trick lol

I just did a picnic for the first time in a very long time without foiling. Someone in another thread http://tvwbb.com/showthread.php?62755-A-bark-with-bite&p=695484#post695484 I started on this same topic described the bark without foil as being jerky-like, an oddly similar description that my...

Great pictures! Thanks for sharing

Looks great! Nice smoke ring too, thanks for sharing..

I didn't think I was imagining it! I've used foil for a long time and I'd forgotten how crispy, thick and spicy the bark is when you don't foil. The pork shredded differently and was very tasty. I'm going to try to save my long cooks for when I have time and don't need to use foil from now on.

Did a 7 pound pork picnic yesterday in an 11 hr. cook. For the first time in a long time I did not wrap it in foil. Does anyone notice a difference in the bark when they cook without foil? What about in the flavor and texture? Thanks

Long cook, tired, almost forgot to take the money shot! Cooked with no foil, I have a comment that probably belongs in BBQ about that. Thanks for looking

..started at 7:30 Basic hot and sweet rub lit one small chimney full - added 3 chunks of hickory on at 7:30, steady at 225

Love that new shiny and clean cooker! I'm starting to think a 14 would better serve my cooking needs these days, wish I could find one at that price, you got a great deal! Congratulations and welcome to the greatest hobby there is!

I will try just my regular dry rub next time. The 'shag' is kao-wool insulation. I did have the coals in the bottom, was standard set-up (no water in the bowl), I took the barrel off and put the top grill directly over the base to finish. I didn't get to cook them yesterday so the chicken...

Howdy Ed, that's very close to the recipe I used, but no more vinegar with chicken for me! I think I will stick with dry rub and a spicy sauce like Eric mentioned but thanks for the input..

I cook these wings for 1 hour at 225, had an internal temperature of 150 so then I kicked it up to 275 for 15 minutes, hit 160, then I pulled them and put the grill directly over the coals and seared them off to finish. They were awesome! The skin was crispy, these were the first chicken I...

Finish them up with a high heat sear

Oops! I need to back up a little, this was the marinade, this was 100% the problem, vinegar does not belong in a chicken marinade (in my opinion). Got this off the net can't remember where, but will never ever use it again. I'm hoping someone can offer up a really good chicken marinade...

Marinated some drumsticks - - - Updated - - - Started half a chimney of lump

Would have loved to have Apple! Only had Hickory around so.. I have some pics in a few comments I'm putting in photo-gallery, The theme for this cook would be the Rolling Stones song: Mixed Emotions (Didn't know how to flip the pic) $0.79 was awesome! and it was a good looking piece of...

Thanks for the info, I didn't get to cook yesterday but overnight in marinade never hurt anything. I'm going to do them in a little while, most likely low and slow and then sear them off. I'll upload in photo gallery, I got a pork butt at $.79/lb that I'm planning on doing tomorrow or Friday...