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Cutting something in half side-to-side like that isn't going to make it cook any faster. Only the size of the thin edge matters. Ribs don't always get done at the same time. It's one of the problems with methods like 3-2-1 - it's more of a guideline and after a while you hopefully will start...

I don't see any real downsides to the 22". I always fill the charcoal ring and just reuse whatever's left. Doesn't seem to use too much fuel - I've done as long as a 17 hour cook without refueling. I don't know about huge, for me the 18" is tiny. :-) I know people have all kinds of tricks to...

I cooked off the dome temp for probably the first year I had the WSM. At some point I got a control unit and started to use grate temperatures and that took a little adjustment. I did notice that once the unit's really been stable for a bit the temperatures start to converge unless it's really...

My rule of thumb is once I adjust a vent I don't even look at the temp until 20 minutes otherwise you're chasing something that's not real. I'd only shut down past 25% in a real uh, oh situation. As people have noted 250 isn't bad. I do ribs at 275. Just personal preference. Regular indoor...

I'm not sure how large of a turkey you can physically wedge into a 18" and still get good airflow. For the temps.. how do you like chicken? I'll sometimes do chicken hot and fast on the kettle (great skin) or low and slow on the smoker (Usually the meat's a little nicer). So I'm OK either...

My advice is pretty much like Mike's except more pessimistic. I've found it's kind of a pain but doable. Definitely start with more lit charcoal than you would if you're shooting for 225 or it will take forever to get the temps up. Keep everything open. Check the temps, I don't know, maybe...

It's a good idea if you don't cook turkey that often or want to experiment. Personally I tend to get a couple of 99 cents/pound 12 pounders at Costco this time of year (you may have to dig to find one that small at Costco). I'll cook one now and the other one I'll freeze for later (when...

I have one and it works nice. The fan has a bit of a design flaw - if the wires get pulled it can pull the solder joins right off. I put some gaffers tape (similar to duct tape) on mine so if the wires get pulled the force won't go all the way to the end. In terms of getting it started I...

I use Cavender's. It's this Greek spice mix that you can find at many supermarkets. It's nothing unexpected (salt, pepper, rosemary, etc. etc.) but it's nice and it's good on many things. For most dishes I'll rotate through 2-3 favorite rubs just for the variety of it all, but for some reason...

The big problem with removing it after the smoke is that smoke doesn't really penetrate much. If you pull off the skin at that point you've removed half the smoke that you went to all that trouble to put on there. Anyway, those links are very helpful. The big thing is just to do it already...

I've been using Bovine Bold. I'll have to try one with just salt/pepper since that's what I use for prime rib and I like it a lot. I've been getting choice packers at Costco and the quality is good. I think I actually prefer the point so cooking just the flat would be kind of silly. :-)

It's a handy site. I think the reader survey rankings ( http://www.nakedwhiz.com/lumprankpoll.htm ) are more useful than his reviews, just because things change, etc. etc. If you can find any charcoal in the top 10 sold locally definitely try it out and see what you like. You'll also notice...

On my 22" if I'm doing 2 I'll do them side by side, flat. If I'm doing more I'll use a rack. I have two Weber racks - one holds 4, one holds 5. One's the heavy duty rack or something like that. They work the same. I've done up to six - four on top, two on the bottom. No noticeable change...

Weird. Aren't there people who make wood handles? I would think that would last longer. Maybe wait to see if it happens again first in case your first ones were off somehow.

My favorite part's the point so I'd hate not doing a whole one. The flat I slice up and have some of that night with the wife and freeze the rest. The point I stick in the fridge and when I want a snack or I'm getting dinner on my own I cube it up, cook it in a pot until a lot of the fat is...

Here's the thing. Smoke isn't really absorbed, it sticks on the surface (the fancy term is adsorbed - notice the d instead of the b). If you're cutting off half the surface area, you're cutting off half the smoke. I don't know if it matters much in terms of the cure since the cure *does*...

I just skimmed the article but our preference is just to salt it. In fact I think if I made anything other than http://virtualweberbullet.com/turkey7.html for Christmas I'd have a riot.

Me too. The lodge "pre seasoning" is good but it's more of a base coat than the final product you'll get after using it for a while. And bacon fat seems to have a remarkable ability to build up a really nice surface. Also if, after cleaning, you put on a really thin coat of oil and heat it...

Looks great! My only advice is if you do that for the relatives for some event be prepared for that to become a tradition. Next year... "You're smoking a turkey again for Christmas, right?"

I always eat a little right out of the smoker without frying it up first. It's good, and different. But I hot smoke up into the 140s. That's pretty much where I cook pork in general, and the curing can only help, so I don't see any safety issues there. It sounds like you're cold smoking if...