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I am planning to splatchcock a chicken and cook it on the lower grate 'without a water pan and with a reduced number of charcoals. I will shoot for a grate temp of 350* (with the lid on). My hope is to get a crisp skin similar to grilling with smoke from fat drippings in the fire. Anybody see a...

I on just my second cook and have pit temp problems. I'm trying to cook a turkey at 320*. I lit a half chimney of Kingsford and dumped it at the edge of the full charcoal ring right where the Guru 25 cfm fan is mounted. With all openings in the bottom closed off except for the Guru fan mounting...

Whenever a chicken or turkey leg/thigh is not fully cooked the meat next to the bone dose not come away easily and can be red/bloody. Yet we are warned not to place a temp monitoring probe next to or touching the bone. If the bone is the last meat area to becomed cooked, I would think the probe...