This is the audio from my interview with Woody and Rizzuto from 105.7 the Point on 5/27/2011 discussing a little pre Memorial Day weekend grillin.

And here we are again prior to the Fourth of July:

If you have any questions about the recipes mentioned in the clips, feel free to shoot me an email or leave a comment below.

You can follow us on Twitter @GrillinFool, or on our Facebook Page where you can post your own grillin pics and join the general grillin discussion.

Woody and Rizz

Scott Thomas

Scott Thomas

Scott Thomas, the Original Grillin’ Fool, was sent off to college with a suitcase and a grill where he overcooked, undercooked and burned every piece of meat he could find. After thousands of failures, and quite a few successes, nearly two decades later he started a website to show step by step, picture by picture, foolproof instructions on how to make great things out of doors so that others don’t have to repeat the mistakes he’s made on the grill.
Scott Thomas

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Check out this steak of beauty right here! Gorgeous (in my head I heard Steve Irwin the Cr… - 9 hours ago
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Hi, I just got a Brinkman vertical smoker and plan on making your beer washed chicken. My question is do you suggest using the water bowl on this dish? What are your ideas on using water bowls in smoker? Thanks



The water bowl or pan is designed to do a couple of things. It acts as a heat sink to keep the temps down and consistent and to add moisture to the chamber. What it does not do is add flavor so don’t bother wasting beer or whiskey or wine in the bowl but I would suggest using it. Without it, you may have a real hard time keeping the temps low and constant…



I have the same water smoker, it can be a good smoker when you’ve mastered how to control the temperatures or by making a few modifications. If you can or did, then you don’t need the water pan for this smoker.

Place a small pile of briquettes (20-30) in the pan…light an additional 8-10 and pour it on top of the unlit charcoal…this is called the minion method. Let the temps slowly come up and put the chicken on the top rack (the water pan and the lower rack should be removed). This would allow the fat to drip directly into the fire to create steam while at the same time flavor the meat.

I recommend doing this for thighs, drum sticks and whole chickens. Don’t use lump charcoal, it burns hotter and faster than briquettes. If the fire gets too hot (as these smokers tend to do)…remove the chicken and spread the coals around the pan and place the chicken back on when the ashes settle…add coals or remove excess ashes if the heat is too low. Make sure the thickest part of the chicken is 160 degrees internal temp.


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