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I did it again! This time I remembered to take a couple of photos. Turned out awesome.

Once I got everything set, I cranked everything open until the grill temp was about 275°, then closed off the top vent about half to creep it up to 300°. Once it got up to temp, I closed the top vent to about 1/8 open and it kept between 300° and 310° the rest of the cook. Good to know. We...

First, I apologize for the lack of photos (and I really should have taken them, because they were gorgeous). It was a busy day, my folks were in town helping watch the kiddo, and we just wanted to eat. I've been using the snake/fuse method with success, and I'm a sucker for smoked chicken. My...

Are you saying no liquid, or just no beer? I was going to use apple juice, but realized at the last minute I was out. I've been using hot water on all my low and slow cooks (well, all 4 of them) with success. I am certainly open to suggestion. Aw, shucks. That made me giggle.

That's what I assumed. What's your process for maneuvering the lid with wires hanging through it to tend the meat, or work the fire?

I saw the thread posted earlier about notching, and while I'm not opposed to going under the knife, I'm curious how y'all run your probe wires without drilling or cutting your kettles. I'm about to put in an order for a Maverick for my 22.5" OTG, so I'd love some good advice. Thanks!

Would you mind sharing some of your actual times and temps? I'm thinking this would work well with a venison roast, too. Thanks!

Lovely! That chicken looks perfect!

I had a rare day alone around the house yesterday, so I decided to try out a butt for my 5th cook on the 22.5" OTG. I stopped by Whole Foods on Thursday evening to see their selection, and bought a pretty little boneless cut, just under 3 pounds. I immediate began to worry whether it was too...

Good point!

The foil was simply an attempt to keep moisture in. I checked the breast and it was up to 160° within 2.5 hours, so I didn't want to chance it drying out, but wanted to give it a longer cook time for tenderness. I had sprayed olive oil on the skin while I was seasoning it, and while it didn't...

We got back from a vacation to New Mexico and Colorado Sunday night, and Monday I took off to get everything back in order before getting back to the grind. I figured doing a little smoking on my new OTG would be a good end to a great vacation. This is my 4th time to cook on the grill, so I'm...

I finally got around to trying out my early Father's Day gift from my wife. My dad's coming over for the actual day to hang out and grill, so she wanted to make sure I had a chance to try it out beforehand. I decided chicken thighs and venison burgers would be a good starting point. I...

I completely missed that forum, and now I'm getting excited for a new project (yes, I will make time away from my stupid job ;) ). I need to grab my Smokey from the deer lease next time I go out and develop a plan. Very cool ideas there!

My wife bought me an early Father's Day gift, my first OTG. We've had a Smokey Joe we've used for camping over the years, but this is my first full-size. Work's been crazy, so all I've had time to do is assemble the grill, but I am looking forward to getting some good use out of it. I've...