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Thanks!!! Cook is going!

Smoking two 6 lb butts tomorrow, rubbed and sitting in the fridge. I have the 22.5 bullet and was wondering which grate should I but them on, the lower of leave the lower out and cook on the upper Thanks!

What an interesting experience. Set the chicken upright on empty beer cans, with drip pans full of spices and beer below. kept temp around 250-275 on bottom rack and after 4 hours the skin was nice and crisp, the meat was slightly smoky, and overall a good experience. Dont think its something...

Will this work? Was going to use 4 whole chickens, then pull the meat and freeze for when we need it Have never done chicken, what time should I allow? Am going for a slow smoke, 250 temp with apple wood water in pan Any advice is welcome!

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by TravisH: Congrats! So how did the cook go? How long did it take? What temp did you take it off at? How long did you let it rest. Contrary to what...

GOD I love this thing. Butt came out perfect, shreded it two forks, bone clean as a whistle, smoke flavor was perfect. I thought I was at my favorite BBQ place As I write this the smoke is lingering as a hint of smokey flavor in my mouth. During Dinner my daughter ate three helpings with no...

Hi all, just got my 22.5 WSM and couldnt wait to fire it up. I awoke at 6:30 this morning and got the fire going, got temp to 225 around 7:15 and put the room temp 5 lb butt on the grill. Have maintained 225-265 so far and it has cooked for 9 hours. I just checked and saw the internal temp is...