M1keym1ke I have both the Weber Kettle the OKJ Bronco and they complement each
other. I also have the rotisserie, SnS, Vortex, elevated grate, etc accessories for the Kettle and the triple grate accessory for the Bronco. The triple grate allows me to hang and smoke flat on the grate at the same time. I can do almost everything with these two. Direct grilling, smoking, 2 zone, rotisserie, etc. I use both on a weekly basis and enjoy the capabilities of both.
Welcome from southern Delaware! You're in the right place, as the plethora of great advice already provided shows. I was pretty much exactly you when I got here a few years ago, and I have learned SO much here. I'm sure you will too, and have plenty of fun along the way, it's a great bunch here. Looking forward to watching you spread those proverbial wings.
Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.
About meReal name: Aaron
Location: Farwell, Michigan - near Clare (dead center of lower peninsula).
Occupation:
Healthcare- Licensed & Registered Respiratory Therapist (RRT) at MyMichigan Health, a University of Michigan Health System.
Welcome, happy to have you here! What a great place you've picked to hone your skills and advance upward on the heels of great pitmasters willing to teach with patience.
I haven't read through all the above replies yet, so I could be repeating stuff, but to get more longevity on a longer hotter cook as with chicken, try placing your lit coals on top of a small pile of unlit. A charcoal chimney, if you do not have one, is a great way to light some easily before adding to your cooker. Then as the cook progresses, the unlit becomes lit, slowly, and you can easily extend your cook time this way. Chicken is best smoked at 325 or a little above, that helps to crisp the skin more.
And I also agree with the advice of getting yourself digital instant read. Also a remote thermometer will be an investment that you will love and learn to depend on. We're not here to be tough guys who can cook 'by feel', those who view gadgets as cheating. No, we're here to make sure we do it right each time because it's our food on the line, and just like a clock or a speedometer, technology can help us be accurate every time, and eat well.
I hope you realize the budget investment you're making entering into this hobby! Cheers.
22” Blue Weber Kettle with SnS insert
Kamado Joe Jr with Kick Ash Basket
Char-Broil Smartchef Tru Infrared Gasser
Anovo Hot Tub Time Machine with Custom Hot Tub
Smokin-It 3D
Weber Kettle with an SNS
Masterbuilt kettle that I call the $30 wonder grill
Bullet by Bull Grills gasser
Anova WiFi sous vide machine
Thermoworks Thermapen and Chef Alarm
LSG Adjustable Grill/Smoker, MAK Pellet Grill, Large BGE with Several Attachments from the Ceramic Grill Store, Weber Genesis E335 Gasser, Cast Iron Pans & Griddle, Grill Grates, Mostly Thermoworks Thermometers, Anova SV Stick, BBQ Guru Controller and Fan
Salutations and welcome to the pit. Don't know much about your cooker, however, congratulations on the cooks! Keep it up. I concur that given the smaller size of your cooker that longer cooks could be challenging, however, stick around and I bet others far smarter than I will be around with other suggestions. However, I'm warning you that this is how it starts...one cooker leads to another. Good luck. Looking forward to seeing your upcoming cooks.
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