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Yep, the last piece of my turkey went into a English Muffin yesterday...and today it started to set in...leftovers are gone...:( Happy Trails, it'll be another year until a turkey gets invited for dinner at my house...LOL Ah, who knows...maybe I'll do another one before, but usually not, cause...

I don't care for hickory, so never use it or mesquite. I always use Pecan, which is similar to Hickory but better flavor, IMO. I never use mesquite lump, except in a pinch when I can't get oak lump, but it does cook hotter than oak so is good for steaks and other high heat cooks. This is also...

Clint, That setup sucks, IMO, because I don't like charcoal on the middle grill. I use the bottom, just take the entire body off and toss the kettle grill on top, works ok. I just got some of those tabs from Rock's BBQ, they sell them for about $10 a set. That will allow you to use the same...

I might be a bad example, as I have always had a kettle, even before I had my WSM. I use the WSM almost entirely for low and slow, and that goes for chicken also. I have found that for my taste, even if I cook chicken low/slow for about 4 hours, the meat is still moist and like the...

I've done Alton Brown's rub on some butts I did, and it was a bit sweet. I don't actually follow anyone's carving, but I have seen others carving a bird like I do, I remove each piece from the carcass, and especially the entire breast off each side of the keel bone. This allows you to slice the...

Robb, Just have them replace it until they get it right. I was kind of wondering if Weber still manufactures in the U.S.A., is that still so? Weber never had so many quality issues in the past, it's a bit disappointing. I hope they haven't taken manufacturing offshore and this is just an...

a bit disappointed with the color.

Smoked with salsa!

This recipe was horrible, I don't recommend it to anyone.

I think it looks pretty good for a first brisket. The brisket is about the most difficult piece of meat to master, if you can master it you can 'que most anything, IMO. It requires patience. Looks a bit dry, but pictures can be deceiving. I try to keep my WSM around 250-265, if it's below 250...

Dave, I haven't given up, and keep looking...not in any rush to be honest...I keep thinking I can upgrade my kettle, add some brackets, get the newer GBS, a new one-way vent, and even build a cart for it...maybe I'll do that, I don't know...but I keep watching for a Performer in my area. I...

Indeed it makes you ponder. However, I will say this. Your food is only as good as it's ingredients. I will often buy meat at Whole Foods to smoke/grill, they have the best quality in my area. There are a couple other upscale butchers, but Whole Foods is the most consistent for natural and...

Chris, Not to downplay Weber, the finish they use is a good finish. We could say the same thing for a car finish though, it's also hardened with heat and is a good finish. To testify to Weber's finish, i have a 30 year old Kettle that is still in pretty good shape, IMO...could use a cleaning...

It's gone...

It's still paint, no matter how you look at it. Ok, it's hardened with some heat, it's still paint. :rolleyes:

Turkey may take less than 6 hours, I normally end up cooking a whole bird for about that long. All depends on what temp you set your pit for. I also use a 18" WSM, and what I'm using this year for my bird. Ribeye roast sounds good. You're gonna have feast any way you look at it! :) Do you...

Indeed, someone got a killer deal on a Ranch Kettle! Unfortunately not me...:(

I have done it without issues. I have also done it outside of the turkey as well. My wife prefers to do it outside of the turkey, and I used to think it would be less flavorful, but she's proven me wrong. She still uses natural broth with it. For the last few years I've done the turkey with...

???? First world problems... It's charcoal after all, light it and use it. Just don't tell the meat how old it is...the meat won't know the difference...

Like most things in life, there are various grades that one can obtain, and that couldn't be more true of galbi. Our local butchers will cut it any thickness you like. In Korea they cut the galbi with scissors, when they cook it. The Japanese have a similar style of what they cal Tepan-yaki...