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how much wood did you start with? the longer I do this, btw, the more I realize that less is more when it comes to wood. we all want that nice smokey flavor, but we want to taste the meat flavor too.

I use the grate temp simply because I can monitor it from the comfort of my home.

Nothing whatsoever wrong with it

Why are they not recommend? I love mine. Very even cooking

ha. he's a good guy

thanks. the stok ones seem to be out of stock everywhere. I bought the charbroil ones which I really like, but those are discontinued. I see the craycorts, but $90 plus $20 in shipping seems pretty steep.

the listed weight limit is 20 pounds. I bet you'd be ok. edit: though I've found the bigger the bird with turkeys the harder 7get it to rotate smoothly.

My brother in law is looking for cast iron grates for his kettle, but I can't seem to find any that aren't outrageously expensive. What are people using? the one I bought is no longer available and I think I paid like $35.

I think competition is certainly better, but as you said, given the sale prices of kbb it ain't 3 times the price better. Or at least in my opinion.

Franklin is looking for consistency that his restaurant guests expect. As home cooks I see no reason to trim so much potentially tasty meat. At least don't throw it away. . .

yup I'd ranked quality of meat #1

Down since that's where the heat is coming from

I bought some oak in a bag and I found it gave my food a slight bitter taste. Clearly Franklin et all don't have that problem. Maybe the problem is buying the stuff in a bag.

Looks great! What wood are you using?

Only time I've seen ones on sale is at small stores selling their display model or excess inventory

I did a hot(er) smoked salmon for our Kentucky derby party and I bought bagels and cream cheese with optional capers and red onion and served it whole on a platter. Big hit

Yeah half start doesn't appear to be honest. If you get the fire under the coals going strong at the beginning you can easily get a full chimney ready in 20 minutes

Also a water guy. Creates a moist environment (Franklin uses a water pan in his smoker btw). and regulates the temp. Cleanup is way overblown. I foil the entire pan and cleanup takes me minutes

I like smoking with Apple wood. I'd just wait 6 months at least to use it

I think their filets are pretty good, not worth the price though. I also would eat said steaks though I probably would have cooked them that night instead of refreezing them.