This weekend I hosted a picnic for my College Fraternity Alumni get together. Every cook I do is going to focus on what I need to do for KCBS. This cook was "gas assisted" from the standpoint that I did have it hooked up, but kept wood in the basket the whole time.
First, the Old Hickory nevery seemed to vary more then 3 degrees except when I had the lid opened. It was super easy to clean and the slide out racks were nice compared to reaching inside my Lang.
the next cooking I do will be with the gas disconnected. I have been told that it will take two 20lb bags of lump to keep it in smoking temp ranges for the period I will need, plus a few handfulls of flavor wood. This is very different then my Lang. All I can say is that I will need a lot more practice before I take this thing to a comp. Everhthing turned out moist and good. The chicken was my best ever. This is the first time I did NOT foil the butts and they turned out extra dark. They tasted fine and were not bitter. I think I got lucky with them.
I managed to cook 4 butts, 9 racks of ribs, one briskett and three small packs of theighs.
Here is a slide show of what I did....