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Thanks for the info good to know. Smokin hot deal you made my friend. I don't think they are selling certainly not compared to the Akorn and not when they price was what it was before Broil King bought them. I'm hopeful I can do LNS. I have managed 275 for 3-1/2 hours so maybe.....but... I have...

Don, nothing will ever replace the 26" Kettle and that's a fact. Colin FYI the 2000 model is being discontinued. I paid $503.00 for mine. Long story, if you are interested send me a p/m

Russell sent you a p/m... here's a couple of cooks I did while getting used to changing temps. Just in case anybody is wondering, the chicken was not cooked at 700degrees:) Photobucket is giving me a hard time. Scott I promise I will work on my penance:p

Many of us know it’s been a long, cold, winter. I started out using my kettle but the heat loss was so great I had to build a hotter fire and that changed the whole cooking dynamic for indirect cooking on the big guy. Next I went to my WSM and put on the winter coat. It worked for some...

Thanks Tim. I'm glad to see there are other options. It's nice to see, the issues with the 26 are so widely recognized. It could be so much more than it is if Weber would just invest in this kettle.

A friend of mine sent me this link. It's a great idea. Have a look. http://weberkettleclub.com/forums/weber-kettles-accessories/solution-to-wobbly-legs-on-a-26-otg/

Hey Dave glad to hear from you. It's been a long cold winter here too. I have not done much outdoor cooking since Christmas. Looks like we're still in a deep freeze for a while yet.

I have read a number of articles but not yet done it so all I can say is what I have read. Two hours smoke for the cheese. Alder or apple for smoke, rest two weeks. I know nothing about the eggs or the salt. Good luck!

I've read Meathead's article on BCC. I have to admit I used to use an infuser before reading his article. I've cooked turkeys the same way. I never put more than a cup of liquid so that it would boil and steam away. I often put herbs in the infuser. Now I tend to place my rub under the skin...

Oh man Dwain! You really took this cook above and beyond.

Really great looking butts. What did you do with the water pan? Wet or foiled?

Colby, I suggest you cook one and freeze one. The fact you bought them bone in is all you need to determine doneness. Once you can twist the bone out with your fingers, it's done. There are lots of great rubs out there. I just cooked one yesterday too. I normally do not foil mine I just...

...that will mean you're around 300 or so at the cooking grate. You should be good.

You are not giving yourself enough time unless you are cooking high heat (HH). I would separate the Point from the Flat at the same time you're ready to foil. I would foil the flat, place the point, unfoiled beside it and continue until your Flat is jiggly. Rest the flat and cube the Point...

Here is the actual recipe. I have been using it for a long time. It came the first Broil King BBQ I bought. Great looking steaks by the way. http://www.broilkingbbq.com/recipes/meat-recipes/the-perfect-steak.html

I've cooked them several times now and they need a lot of LNS. A good rack that has not been trimmed too much is hard to find. I'm not a fan of foiling them. Like others, MSS is great, S&P all by itself works real well or with onion & garlic but my favorite now is Big Bad Beef Rub...

Love salmon. That looks really good Cody

Looks absolutely awesome. I love PSB:)

It's even better if you have a CI Dutch Oven

It will all be good. :)