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Hi All, It's been a long time. I recently had to downgrade to a Weber E220 2 burner gas grill where the burners go north and south. Any tips on how to properly use a rotisserie with this setup. I'm dying for a cook jerk chicken!

So right now I have a party Q that has been great (currently waiting on my hetermeter board) I have been using this method for long cooks with my pq for almost a year now and it has not failed me yet. 1. load up your charcoal, pack it nice and neat for a long cook 2. move a couple pieces...

So finally my freezer is getting delivered this week. I am already dreaming about doing at least two shoulders for PP to food saver. Reading the forms PP freezes well. Does brisket freeze as well? I have only done one and was not terribly happy with it but now with the freezer coming on board I...

So I had half a small pork loin in the freezer and poked around the kitchen to see what I had laying around to throw together. I wanted to practice cutting the loin and “unrolling” it like a roll of paper towels and much to my disappointment it fell apart in two pieces when I unwrapped it. At...

I am going to get started soon on experimenting with some charcuterie and I dread natural casings. You may ask how do you dread them if you have not even started yet. Well being Greek I have been around quite a few lamb preparations and I have had the job of "massaging" and hosing out...

So I have never really been that great at doing chicken. I always overcook it. Finally broke down and got a thermapen from the open box sale. I was not even thinking of chicken when I got it. (I tend to undercook steaks in my attempt to get them the perfect medium). Well check it out. Perfect...

Most authentic tasting I've had, sounds like a lot of spices but it works! I forgot where I found it I just had it cut and pasted in my email. INGREDIENTS 1/2 cup malt vinegar (or white vinegar) 2 Tbsp dark rum 2 Scotch bonnet peppers (or habaneros), with seeds, chopped 1 red onion, chopped 4...

I have my rotisserie on its way in hopefully it will be here by Saturday. Can’t wait to throw a chicken on there. So I have never used on before and need some tips . I have a spirit grill with three burners going east to west so here are my questions. Burner settings? Sides high middle off...

I am always hit or miss on my steaks. Once in a while I get it spot on and they are the best steaks I have had in my life. Most of the time they are too rare then I overcook them. My themapen is waiting for me on my porch tonight. I googled till I was cross eyed and the range of temps saying...

So one day I got bold and just stuck my hand in my WSM to rearrange the coals wearing your standard 2 pack grey (pigskin I think) work gloves. It worked great. Now I always use them to add coals or stir them up and anytime handling anything hot that has to do with the smoker. Granted I am not...

So my first attempt was pastrami style turkey. I decided to forgo that and just smoke some turkey breast roasts without brining. The butterball 3 lb injected roasts were on sale for 9.99. I spiced it up. Half was the spice concoction in the recipe section for boneless skinless turkey breasts...

Here it is...looks great but toooo salty. So I have never brined before..I did it for 48 hours and this was a butterball with 15% or 20 i forget injection already. Question is for the next one do I bother brining at all or will I lose that lunchmeat texture and taste? Is brining necessary for...

Here is the link to the recipe and I will copy it below. I am doing a “test run” this week and just put a 3 pound turkey breast roast in the brine last night. It was injected with %15 percent solution already (hard to find not) Is anyone around that made this recipe to report back or can the...

What do you think of this? Is your programming adaptable or the hardware? I just thought it was pretty cool and wanted to share it. Plus I really want to start on the one here. Whats the best way to get a board? http://www.rocketscream.com/shop/ospid-kit

good morning,I have an 8 pound butt going from 4 am.it's 945 now.I have an arc set at 225 but it's been at 250 most of the night. My guests arecoming at 8 and am planning to steam tray it for sliders. I figured the earliest it would have been done was 5 and I could just foil and cooler it...

The old 18.5 is getting broken in nicely. It is sealing better each time. The dome feels like it has a seal on it when I try to pull it off latley!

It looks like a few people have been bit by the bacon bug lately… including me. Thanks for everyone’s help. My only regret I was nervous about it and did not make enough! I only ended up with maybe 2 pounds. Next time at least 8 pounds. And when I talk about making so much bacon it’s not for me...

Any thoughts? Im doing my first bacon this week and just used a ziplock. Next time going to use the food saver. so my question is after the cure rub vac seal or just seal? I would figure some movement of the brine created needs to happen?

Ok I finally got around to using my PQ with my 18.5 wsm. Made some ribs with no water in the pan. I would not usually need anytype of ATC or temp probes for ribs but wanted to test this thing out the right way. First I had both the maverick and PQ at the grate and the temp would not rise past...