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Do you keep the chicken whole or do you spatchcock it?

That doesn't look half bad! I be that'd make a mean bbq taco. I love some chuck roast on the WSM. I get rave reviews for my smoked butts, brisket, ribs, chicken, etc. but just about everyone says my chuck roast burnt ends are their favorite. It's a lot easier and, mainly, quicker than a...

Supply and demand is all it is. I'm more worried about pork prices. China has a strong demand for pork products and is experiencing a bad bit of African swine fever. Chinese pork producers are looking at killing herds (some, not all) reducing supply and driving up prices there. If/when China...

Without foil, if you use water in your water pan, it'll be a grimy mess to clean up. After a 12+hr smoke, a lot of the fat that drips into the water and rests on it will just get disgusting. Foil helps cleanup in this situation immensely.

I bought my WSM before my kettle. When I wanted to grill, I just removed the middle section and laid one of the cooking grates directly on the charcoal ring. The WSM lid wouldn't necessarily "secure" to the bottom bowl, but it was a good enough fit for no leaks and heavy enough that it...

In my opinion, yes- especially when using rubs with a high amount of salt. I once laid down a generous layer of rub (Byron's Butt Rub + a dusting of cayenne on top) on a rack of ribs I did a while back and it just overpowered any sort of pork flavor that could have been there. Really just...

Finally tried crab on the ol kettle and it worked out amazingly well. Here's what I used- 2lbs Snow Crab Legs/Clusters (thawed) 1/2c Butter, melted 1/2c Garlic, minced 1/2c Olive oil 1. Combine butter, garlic, and olive oil in a cup 2. Crack each crab leg section and brush mixture over all the...

So, found this thread last week and had to give it a try. Went to three stores looking for the Louisiana Chicken Fry and finally found it at the local Walmart. Followed directions for dredging/breading on the package and oiled up the grates. After ~15min at 425-450F, lightly sprayed both...

Good to go, IMO That ought to be more than enough for 25 people. I try to figure yields by the following: https://virtualweberbullet.com/pulled-pork-butt-servings-calculator.html Butts ~70% by weight Brisket ~50% by weight Ribs ~3 people per rack So for brisket and butts (assuming they're...

Seal, seal, seal First thing I did was get material to seal the top to the mid-section as well as the door. It might be all mental, but for me I can't stand seeing smoke sneak out there rather than the top vent. (Here's what I got, but there are others-...

I'm no electrical engineer, but I can't see why plugging in a fan wouldn't work. I think the only issue you might run into is most smoker blower fans aren't plugged for wall outlets but rather the PID controller. Though that seems to be a very minor problem to solve. As far as size, I have an...

Hi All, So far I've done two long cooks using the Auber ATC and lump charcoal on my 22" WSM (did a few using Kingsford prior). The main reason of switching from briquettes to lump is sometimes the cooks took 14+hrs and ash buildup was a problem. So the best solution after research was to...

Yeah I don't know. I'm leaning on the assumption that the Kingsford is just making too much dagum ash. I've spent a good 4-5hrs reading through the Naked Whiz site on various charcoal brands, burn rates/times, ash production, etc. and think I'm going to try Rockwood Lump charcoal next time...

Well looks like I actually get to contribute! I bought an Auber 2615 ATC for my WSM 22.5" and really like it. Setup was a little troublesome as my Spectrum WiFi router did not want to connect with it. Contacted Auber and they said everything was tested at the factory and gave me some...

@Brad Baker I am hooking the Auber fan up to the holes in the bottom, yes. I also might try lump charcoal next time and hit the sides periodically to help the ashes settle down.

So when using ATCs and WSMs, it's not advisable to have water in the water pan? I get that the water absorbs energy (thereby reducing the pit temp) but I always thought it helped regulate the pit temps. Plus it's the way I *always* did it before using an ATC so it *has* to be the correct way...

I am doing my first cook with the Auber Instruments ATC and my 22" WSM. This was my setup for an 11lb brisket. -filled charcoal ring ~90% with mix of Kingsford and apple wood chunks -chimney started 20 other coals (minion method) -lined water pan with foil and filled 50/50 with water an apple...