Did three racks st louis ribs and two chickens halved today for my first time in the CS66. Chicken was 3 hrs at 225 ribs 4 at 225. Everything was good but not great. Ribs better than chicken. If I can get more smoke on the ribs next time they may be really great. Chicken a bit drier than i like. Ribs were dry rubbed and chicken was kind of a wet rub of spices with tequila and honey, i was hoping the alcohol and a bit of baking powder would help keep the chicken from being rubbery. Chicken meat was a bit drier than I expected. But i cooked it past done because it was ugly pale color, not what i am used to on a charcoal/wood pit.
Any hints would be appreciated. I used only 2oz of wood. Some from a plum tree and some live oak both completely dry and without bark, only ash remained. I am not crazy about the white acrid smoke in the first hour, i opened the door a crack for a minute to get some oxygen in there and it calmed down.
I can run a stick burner offset to perfection controlling smoke and heat to make some really delicous meat. I will try brisket next and that will be my standard to see if I can understand the best method with this unit.