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Remove the charcoal grate and ring from the bottom section and place them on the bottom cooking grate. Puts the lit coals about 8" from the top cooking grate and you don't have to bend over to cook. I put my coals to one side in the ring so have room for indirect cooking.

Good looking meal Don and am sure very tasty. Cool you guys use CI on the stove. Nothing cooks like it.

Thanks for all the comments. Kevin, you say the jelly like substance is fat that didn't render out. Rita, you say it's actually concentrated chicken juices. I was about to pitch the remaining chicken till I read your post. So I am still confused about why the stuff was there in the first...

I did brine the birds overnight and air dried in the refrig for 8 hrs. Temps at the vent averaged 290 and cooked for about 3 hrs. Still puzzles me. As you say think I'll try the "cut out the backbone method".

Smoked a couple of fryers last year and they turned out great. Soooooo, smoked another pair last week. Pulled at 165 thigh temp and rested 45 minutes. Sliced breast and it was perfect. Pulled thighs and legs and although done and very tender they seemed greasy. After refrigerating and having...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Robert McGee: I've had no problems whatsoever with Kingsford. However, I guess it is possible to receive a bad batch just like any other manufactured...

Going on now in Springfield, Mo. http://www.rocknribs.com/home.cfm

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Diane Kent: Jeff, I am a new member and owner of the 22" WSM and if you have the space I suggest you go for the larger of the two. First, when you...

Bob, If I had a grandson like Blake I'd make a menu of what I liked grilled/smoked, give him an allotment each month and order my meals through him. Naw, probably not cause people like us enjoy doing it ourselves. But you do have a one-in-million grandson. Scotty

Hank, Beautiful looking plate and am sure it was delicious. Question. Did you season the walleye filets? They are my favorite fish to catch and eat

Gotta try a whole chicken that way. Looks highly edible to me.

I can't understand why Weber doesn't do something to prevent the non-wheeled leg from falling out. I had a 80's vintage kettle grill and several times the leg fell out while moving the kettle, sometimes with lit charcoal on the grate. If I remember finally drove some small wood wedges between...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by j law: is there a way to use the WSM as a "standard" grill? i will be dragging my WSM for a weekend get-a-way to do some pulled porkm but may be up for...

You the man Bob! Excellent looking meal and bird photos. Cedar Wax Wings used to be common here in Pulaski County back when I was a kid but rarely see them anymore.

Mike, When you probed was the meat tender, like going into soft butter? That's the only real indicator the butt was done. I've never had a butt that big not go into stall. That is strange. I've held butts up to 5 hours in a cooler and still be 140 degrees. Set a kettle full of boiling water...

Good idea Tim. Will do when I get it.

Thanks for the replies Tim and Bob and thanks much for the video Bob. From what I'm seeing the bottom air vents and the ash disposal slots are one and the same. I thought there were two separate openings but the video clears that up. I probably won't be doing a lot of long cooks on the kettle...

I had a 80's model kettle grill and loved it except for removing ashes. Real pain in the butt for me. I've never used one or even seen one so have been researching the One Touch system and am having some trouble figuring out how it works. Specifically, how is it designed to keep ashes from...

Nice looking butt Brian and the bark is just right.

If the 2" piece of foil extended almost to the cooking section's interior all the way around then you effectively put a damper on the rising hot air. Kind of like closing the top damper. Learning things the hard way can be frustrating. I know from experience. Scotty W.