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I solved the problem for myself this year. I usually buy a natural non-injected Bell Evans turkey. However I read that a local turkey farmer had only sold 3/4 of their turkeys and so I decided to pick one up from him. It's not injected, it's got some fat on it since it was raised in New England...

Ron-good advice. Thank you.

"Did you cook with water in the pan?" Yes I typically cook with water in the pan. "Wicked Good is very good but RO price makes the decision easy." Yes Wicked good is very good, but I can't afford to use it all the time. I can't find RO in my neck of the woods. "Do you guys spread the coal...

I typically use Trader Joe's, Stubbs, or Kingsford Comp briquettes for all nighters. I cooked an overnight last weekend with Frontier lump and I had trouble maintaining a constant temp throughout the night. The cooker was either rapidly climbing or dropping. I packed the charcoal in tight and it...

Josh, I've have relatively good luck with the Thermoworks TW362B. After a 11 months the first probe stopped working and it stopped beeping. I am sending the unit back since it is covered by a one year warranty, which is one of the reasons I bought it. I was tired of going through all the Polder...

It's really not as crazy as it sounds. It especially works well with flats.

It all turned out ok. I wrestled with the WSM all night. I used lump instead of briquettes and I had trouble maintaining temp. It didn't help that the ET-73 smoker probe ended up under the brisket and messed around with temps for the first 6 hours of the cook. I cooked it in a foil pan so that I...

Vince, I have been foiling at 180. If I foil at 160 I assume that the cook time would be closer to 1 to1.25 hour per pound. Thanks, Oak

My butcher was able to obtain a whole packer for the Holiday Weekend. He ended up ordering a monster 15-pounder. I've cooked 10-11 pound whole packers and they typically take me 15 hours. With a 15 pound brisket should I really expect a 17.5 to 21-hour cook assuming 1.25-1.5 hours per pound? I'm...

Perfect-thank you Chris.

I have a church picnic on Sunday and I need all the grill space I can get. We're cooking chickens and I don't have enough kettle grills for everything. Does anyone know how hot I can get the WSM running it dry with a couple of chimney starters worth of briquettes? Thanks, Oak

I enjoy grilling and smoking year round. I especially enjoy smoking in winter. There's something about watching the cooker with a new blanket of snow. 100_5008 by Smokin Oak, on Flickr

I agree with Tim and Dave. I've gone through several bags of TJ's since May and haven't noticed broken pieces. Oak

Craig, It is a hickory tree. Here's a field guide to help you figure out which kind of hickory it is. http://www.wvforestry.com/Tree%20ID.pdf See pages 31-34. In regards to age of wood, I do not know if it makes a difference. Regards, Oak

So how did it taste?

Dave, Thanks for the information. I'm only 10 miles southwest of you so I too typically get the loin when I purchase Country Style Ribs. It took me a couple of times of making shoe leather until I realized I had to pull the "ribs" at much lower temperature. 145* sounds like a good number...

Dave, Can you provide some details on the cook? It looks like you cooked them indirectly. Did you brine and how long did they cook? Thanks, Oak

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Ernie D: Wow! Nice job. Did the banana leaves Make a difference with the flavor, tenderness, moisture? I bet everyone loved it. </div></BLOCKQUOTE>...

The Kalua Pig was a hit at the Luau. I am known in the neighborhood as the pork guy. It helps when you have a WSM. I used about 2-3 cups of mesquite chunks and it penetrated the gaps in the banana leaves lightly, which is what I wanted. The onions, ginger, and garlic gave the pork a good flavor...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by george curtis: for taste and if done wrapped and in the oven that is a common way its done even in hawaii, the use of liquid smoke is almost mandatory...