Perhaps the BEST B1G Forum anywhere, here at College Football Fan Site, CFB51!!!

Give me Oklahoma’s offensive scheme with Michigan State’s defensive scheme and I’d be happy af.

Texas just got bailed out of a deep INT by OU PI... Now in the red zone down 27-21.

Poor decision by Ellingher but looked like a pretty obvious PI to me.

I gree, I've tried bud fat, Guinness, New Castle brown ale, PBR, water with orange juice, cheap wine

it's the moisture, not the flavor

I can't stop hearing Little Jordan Humphrey when they reference Lil'Jordan Humphrey

You called

XP blocked, tie game

Isn't the kamado like the Green Egg?Because if it is I don't get it.Better draft?Back pressure? - I haven't mastered the art of Q and prolly won't either

Yes, just like the BGE. Temp is set by how much the top and bottom vents are open, basically controlling temp entirely through airflow.
I have the older model of the Kamado Joe, which has a top vent that's basically identical to the BGE design. The flaw of that design is that when you swing it open, and then have to open the grill lid, the vent will swing shut and you'll have to reset it every time you open the grill. The new design stays in one place, and the opening is large enough to get higher temps without having to swing it open. So you can open and close the grill lid without messing with your temp settings.
But with kamado-style grills, it takes a little time to understand how much opening you need to hit a certain temp, so I'm trying to make sure I've got that nailed before I start throwing meat on.

Well ya but Cindy only eats meat like 2-3 X a week.So hardly worth the time/effort for the little I'd be making.Plus outside of Briskett smoke flavor doesn't do much for me.But I am gonna start looking for a rotisserie.My mom made the best chicken and roast beef.I'd prolly take the chicken as my last meal

BTW the kamado-style grills are only smokers when you want them to be. While they're fired by charcoal, it's only when you add smoking wood that you get pronounced smoke flavor. I grill vegetables over charcoal quite a bit and they don't taste like smoke, which would be disgusting.

Kamado Joe actually has a rotisserie for their grills though... I've been considering it for a long time, but my wife has a poultry allergy, so we don't really cook chicken. I have to think that would be a big use of the rotisserie, so I haven't pulled the trigger on that.

I gree, I've tried bud fat, Guinness, New Castle brown ale, PBR, water with orange juice, cheap wine

it's the moisture, not the flavor

Yep, I've heard the same. Drink the good stuff, use the cheap stuff for your birds.
Granted, I still think the best way to roast a chicken is to spatchcock it. Spatchcock it, rub it down with grapeseed oil and some John Henry's "Texas Chicken Tickler" BBQ rub, and roast it indirect at ~350-400 degrees until it comes to temp.