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I buy the taco seasoning by the 3 cup bag since you use 4 tbs for a lb of beef. I use one of their D 2cup jars for storage. It doesn't hold the whole bag but its a lot more handy for scooping.

I like their bold taco seasoning. Put 4 tbs taco seasoning, 1tsp of crushed jalapeno, and 3/4 cup of hot water per lb of ground beef in a Mason jar. Shake it up and let the spices hydrated while your browning the ground beef. The crushed jalapeno adds some nice heat to the mix.

Who shaves?

I'd imagine the material that the fist screen is plated / coated in is what contributes to the price. It's kinda like a mini catalytic converter. I don't do boiled meat so I have no need for one.

Hopefully you got the rotation right. I'd hate to have a counter clockwise rotation when it's suppose to be clockwise.

If you want to get good adhesion for the lid gasket. After you get things all cleaned up use a dermal and a grinding stone to rough up the finish. The rough texture will help the gasket stay in place.

I'd rather have cold weather a couple months out of the year Vs. People and traffic all year long.

I just let mine burn out. They are not worth saving for me. It keeps my WSM and 22 kettle burnt off / grease free. Your always going to have left overs unless you perfectly time the cooking time with the charcoal burn time. Even then your have a temp drop at the end of the charcoals life. I...

I'd imagine since a brisket is a thiner flat piece of meat you don't really need anything to hold the seasoning in place.

Was the bird wider than the water pan when placed upright? I think part of the temp struggle is going to be the amount of cold meat vs the volume of the smoker. The more cold meat you stuff in to a smaller area the more coal your going to have to burn to maintain temp. Then you get to the point...

This was this years 20lb bird on my Spanek vertical roaster. I use a home made hook to grab the cage through the neck hole to lift it in and out of the WSM. The cage is also suppose to help cook from the inside out by propping the cavity open, and also since its metal it helps conduct heat up...

I do have a second vent installed where the factory thermometer is. I then drilled a hole and installed a River Country thermometer in line with the handle about as far down as the factory one was.

If you don't eat the skin then just run the small WSM with the vents only and not worry about maintaining a higher temp. Especially if time isn't a concern. Also consider getting a vertical roaster so you can stand the bird upright on the lower rack.

This is why I did the two screw mod to my door. It allows you to prop or crack the door open to help boost temps. Its just one more tool you can use if you need to. I don't have a problem doing high temps in Nebraska winters.

My fresh honeysuckle was $1.48 per lb.

Yes you will be fine. I just did a 3% fresh Honeysuckle Turkey and Breast today. I used the 1,1,&1 ratio. 1 cup of kosher salt, 1 cup of sugar, and 1 gallon of water. It wasn't salty at all.

Smoked turkey is pink, and you can still get pink juice from the thigh joints. You have to get the temp up to 180 in order for that to not be pink.

Get a fresh turkey. The honeysuckle one I got from Walmart mart is only 3% solution where as most frozen ones are in the 9-13% range. The lower the starting solution concentration the more of your flavored bring will be pulled in.

WSM because it is the better indirect cooker. (More distance between the coals and food.)