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Outstanding my friend!:)

I wish I could figure out a way to manufacture a kit for the 26, probably could but the shipping would take the price right out of reach. I have a cast iron charcoal grate, 16 gauge SS rotisserie ring, HD rotisserie motor and I use cast iron pans or serving dishes. That's the beauty of the 26...

Interesting idea John. Nice cook by the way!

Get the SS one on Amazon. It will last you a forever. When I use any kind of seasonings I put them in the Magic Bullet to puree them so I do not have problems with the needle blocking.

I will not use KB but I don't mind the R/O Briquettes. Very little odour easy to light and they work great for grilling. R/O lump works well for me too.

I know this was not necessarily the cooking method you asked about but I'm with Dave on side ribs for sure. I cook them over water, so your temps are 225 in that range or a bit higher and I cook them for about 5 hours with just a dry rub. They are always great. I use lump or natural...

A few years. My family raves about them. I do them with Beef, beef and pork mixed and sometimes ground turkey. I've been making my own sausage for years and I use many sausage seasoning recipes for some of the meatloaves I make. The black bean idea came about in the last couple of years...

Mike from 1992 to 2011 I have owed two Broil King Grills. The last one was a Sovereign with the SS burner lasting seven years before I replaced the burner still operational just not at peak. I cooked on it summer and winter. The other lasted several years as well. Both stored outdoors but...

...well I tried it and it works but I did not use a kettle. 35 minutes, it was cooked.

When wrapping I always remove from the smoker so the lid is off and on quickly. Wrap and back on. No need to have the lid off the whole time. You should experience a drop in temps when you put the wrapped meat back on not a rise. The smoker will recover quickly. Its all about technique :)

Kevin, this had a cooked weight of approx. 3-1/2lb. I did not time it but about 2-1/2 hours. The bread crumbs make it very dense. I have used ground oatmeal but I prefer the fresh bread crumbs. When cold this meatloaf slices very thinly making it great for sandwiches. Easy to do in a kettle...

Close, Keg

Here's a method for making some great chicken meatloaf. It's easy, healthy and very tasty. I generally use 15 boneless skinless thighs and a couple of boneless breasts. I emulsify them in my food processor and create from there. This time, fresh garlic, Simon & Garfunkel seasoning blend, Yard...

Way to go Dustin!

A well deserved sandwich Bill. Great job,

I resemble that remark!

When I lift the lid it's a big event if others are around because it doesn't happen often. They get an chance to oohh and aahh once or twice, that's about it. I think a lot depends on your self confidence doing the cook. Ribs, get 2-3 hours before the lid comes off depends on what and how I'm...

Have a look here and read up on brines. I used to use these recipes all the time. Good Luck. http://www.smokehouseproducts.com/downloads/LCRB.pdf

I agree with all of the above. You might check your thermometer, 400 degrees vertical rack should do it. Somewhere recently someone posted about spatchcocking chicken and cooking it at 500 degrees. Can't recall if it was here or on another site but they made the comment that it was the best...

That's almost too simple looks like it must work great!