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Very infrequent poster here. First, Happy Father's Day to all of the grilling dads out there. It was a great Father's Day and we shared some good food. First up, a nice lunch of various appetizers - Smoked Pig Shots with kielbasa, bacon, cheddar, cream cheese, and onions. Seasoned with Meat...

Did a 3lb Tri-tip on the kettle a couple weekends ago using the slow n’ sear deluxe. Temps ran around 250 for most of the cook but got a little hot toward the end. That might have something to do with the voodoo rangers that were flowing. Hickory chunks provided the smoke, Malcolm Reed’s steak...

Had no idea. Coincidentally I picked up a Voodoo Ranger Imperial IPA on the way home.

Nice looking chicken, Lew, and that Honey Hog rub is good stuff. I also like the Texas Sugar rub.

Beautiful pictures, food, and experience. Thanks for sharing.

I'm seeing at least two kinds of sausage....what are you smoking there?

Outstanding cook, and these have been on my to-do list for a while. Does the taste live up to the hype? Because yours make me want to do this soon.

Mine arrives Saturday. I’ve been wanting to try one of these so thanks for the heads up.

Ha. I didn’t even see that. The price caught my attention.

They only sell pre-assembled grills and smokers. It's not a big box store.

It is new. As we were walking in the store, someone was leaving with an E6. I saw the tag they pulled off of it - $1249 regular, went out the door for $849. I might have pulled the trigger on the S6 if today wasn't my wife's birthday. Something isn't right about buying myself a new grill on...

Anyone in the Greensboro, NC are in the market for a new Kamado S6 grilling center? Fleet Plummer has one for a good price.

Agree. I did the same.

I wondered that same thing because he didn't put two turkeys in the bucket. Maybe he thought he could wrangle up a few additional sales by getting people to buy two :). Let us know how yours turns out. I forgot to get any pictures so I have none to share.

I should add, My turkey was 12 lb. and I used 1/2 of what is shown in the video. I used 1 bottle of brine, 1/2 gallon water, 1/2 gallon apple cider, 1/2 C Diamond Crystal kosher salt.

I used that exact brine and method for one of my Butterball enhanced Thanksgiving turkeys. I found no adverse effects of it not being a fresh turkey. In fact, I'll call it one of the best turkeys we've made so far.

I agree with BFletcher that you dumped the coals too soon. You could have cracked your lid while letting it preheat and that would have gotten the charcoal fired up. Also, I don't think 1/2 chimney was enough charcoal for those burgers. 3 lb for 5 burgers....your talking 9+ ounces per burger...

I just ordered a few of those just minutes ago. Future gifts for family members.

Awesome.....!

That ain't no wrong bird....that looks great.