Recent content by Tony Tango

The 12lb turned out to be wonderful on the rotisserie. The grill started at 400 and steadied out at 300 for most of the cook. I took it off after 2hrs 30min (12.5 min/lb) and it read as over-done; in the 180s. The last 20 of the 2:30 minutes was on direct. Despite the high reading it...

moving it to direct for the last 20 minutes. if anyone disagrees...pls let me know! thx

It's been on for an hour twenty. I checked 20 minutes in an my twine somehow came almost completely undone. I turned the machine off and over a hot fire managed to re-twine it. And it looks great as of now. I also added a bunch of briquettes at around 1:10. I dislike taking the lid off, but...

Will do! Though I ended up getting a 12lb bird. I'm assuming 14 minutes per pound so 2hr, 48 min plus carryover. I'm sort of winging it on setup. I filled a full chimney of charcoals; it will be 1/2 and 1/2 flanked with a drip in the middle. I've used the Alton brine. I'll put it on...

Here you go Tony Apple Brine Turkey Its in the Cooking Topics at the top of the home page. </div></BLOCKQUOTE> Thanks Jeff!

Everyone talks about this brine, but I cant seem to find a link! Where can one see this recipe? thanks!

Hello all, Im going to try using the rotisserie on my Performer for the first time on Thursday with a 15lb turkey. Is there a definitive turkey recipe out there for charcoal rotisserie? Number of coals? Target temp? Target timing? Maybe even the ideal brine? I couldnt seem to find one...

Had smoke #2; menu: Ribs Ribs (http://virtualweberbullet.com/rib1.html ) Smoked baked beans(http://www.foodnetwork.com/recipes/alton-brown/the-once-and-future-beans-recipe/index.html ) Smoked salmon for the morning after (http://virtualweberbullet.com/salmon1.html ) Chicken wings (see...

I had it on for 12 hours and it reached 180 internal; cooker was at 252. I had to step out for 4 hours at that point. I came back and the meat went down to 160 and the cooker was at 150. It looked done, but I didnt trust it and just added 20 charcoals and got the cooker back to a steady 250...

I had it on for 12 hours and it reached 180 internal; cooker was at 252. I had to step out for 4 hours at that point. I came back and the meat went down to 160 and the cooker was at 150. It looked done, but I didnt trust it and just added 20 charcoals and got the cooker back to a steady 250...

First post on here: Thanks for all of the info to-date. After 5+ years of apartment living, I finally got a grill again this past summer. Thanks to this site, I picked up a Performer. Now the WSM (and the fireplace) are headed my way in time for a very small family gathering this weekend...