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I normally cook for two on my 4. I’ve had an 8 lb butt, 5 lb chicken and two racks of loinbacks on with no problems avoiding getting undercooked chicken dripping on the other meat. It’s a great cooker. I’d like to have a 6, but I have a WSM, a kettle, Smokey joe, traeger ranger and recently...

I added an ex4 gen 2 to my collection in June. Fantastic, hands free performance. The only change I would want is a larger pellet hopper.

Brian, it really was helpful and the size of the class wasn't a problem. Everyone got their hands into the meat. Myron and his crew were happy to share info and answer any question put to them. I always wanted to see how to properly do a whole hog and now feel confident that I could cook and...

You will have a great time! My wife did the same for me as a 60 birthday gift. I went in November so he added turkey to the menu. We cooked several tons of food since we had an extra large class of 85. I think his normal size is about 27. Did a whole hog (220lbs), about 25 wagu briskets...

I've never used the ronco but I have both the CB rotisserie and a weber ring. Both work great but the CB fit is perfect! Now, as for the comparison to the ronco, I can't see how a ronco chicken can compare to a chicken cooked over lump. But, that's why they make chevy and fords.

Gary S has fabricated the ultimatekettlecooker--26 inches and sturdy!

I'd use a couple of chimneys of lump and leave all your vents wide open. don't be too concerned about hitting 450 but a fairly hot fire is best for chicken. I also don't leave the water pan in but use a lower level grate and put a drip pan on it. chickens are cheap: put two on!

The flat is usually a smaller cut, so it cost less and is usually easier to find in my area. It also takes less time to cook but I prefer the results with the whole packer and the point is actually pretty good.

Once my fire is established both the top and bottom vents are closed down, regardless of whether I am using my ceramic or my WSM. the top vent is opened when I have to add fuel, which I have to do with the WSM in a LNS cook. Close it back up when the smoke clears. I have to admit I have never...

Done them on both my large clay egg and my ceramic egg, but not that small of a bird. I usually like to be in the 20-22 lb range. Cook around 300-325 with bird sitting (breast up) on a rack in a roasting or aluminm pan. I also put a heat deflector under the pan. After bird has taken on smoke...

I've had my OTG on the deck for years, with a mat underneath. I use to keep one of my eggs on the deck, too, but move it when the owner of a rub company's eggs through out a spark from the air intake, caught the deck on fire and burned his house down (they put screens on the eggs intake now)...

What does she do with the roasting pan drippings when she cooks in the oven? Take them out to the yard? I let the grease solidify and throw it in the trash. The water goes to a bush or down the drain.