There is a eggfest at Country Stove and Patio in a month and they are selling demo eggs, all large. I'll be cooking so let me know if you are going to come. Only thing is it will be a bit of a drive for you.
Get the Woo2 and the spider separate, it will be more versatile. I have the Woo3 (I received it as a gift) and don't see any advantage to it. I do use my spider with the legs down all the time for wok cooking and that can't be done with the Woo3. …
I usually trim it to uniform 1/4" thickness. The only down side to the fat is it does not allow the smoke to penetrate it and you do not get a nice bark on that side. Not sure what a competition trim is but almost 5lbs off?
I put a nomex gasket on my egg a couple months back and did not preshrink it. A small part of it did come off back by the hinge where the two ends met. Not sure if it shrunk or I didn't use enough glue. Applied more glue and no problem since.
@Shrek Short answer is try it with and with out water and do what works best for you
Long answer is most eggers don't use water but use some type of spacer between the plate setter and the drip pan to create an air gap. The air gap keeps the drip …
I can see everyone's point about not washing poultry, but the slimy blood mix in the bag around the chicken is kind of disgusting and makes the chicken slimy. I feel better washing it and just wear nitrile gloves then use bleach in the sink.