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I'm going to be cooking off about 70 thighs for a party this weekend and was curious if anyone has converted the basic Roadside Chicken recipe to a volume for a larger group (successfully). Any insight is appreciated!

I am having my inaugural rotisserie run this afternoon and wanted to know what others use for fuel amounts. For chicken, I imagine I am looking to keep it around 350, so maybe 20-25 briquettes banked on each side? Would a mini minion be better? Any suggestions would be greatly appreciated.

I've got 6 racks of BB's and two whole chickens (halved) ready to throw on. It looks like my WSM has settle in around 300 (been an hour or so). Should I let it come down some more and maybe throw another piece of smoke wood on so it is not all consumed before the meat goes on, or should I rely...

I followed the dry rub recipe but had a change of plans and dinner has been pushed back. Should i take them off now (been on for about 90 min) foil them and store them in a cooler? Or can I foil them on the WSM and drop the temp to 250.

In order to celebrate the temps rising up to the 80's in the Boston area I decided to take advantage of the nice weather before we get a crazy snow storm or something. 2 - 8# shoulders went on at 6am, one using the Succor Rub and one using the Texas BBQ rub. It's going to be such a tough day.

It's time to ditch my 10y/o Char-Broil and upgrade to a Weber gasser to join the WSM and kettle. I've seen the Spirit E10 on sale(think i want to stay away from the Spirit), Genesis e310 normal price, seen an E20 marked down to $510 because of a hood dent and a scratch and a 2 y/o Genesis...