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As embarrassing as it is to relive... I think it's important to bump this thread up a bit ahead of Thanksgiving - when most people will be doing high temp cooks of their turkeys. CLEAN YOUR DRIP PANS TO AVOID RISK OF BURNING DOWN YOUR HOUSE. There, I said it As a follow up, I've been using...

anyone know if the new grates will work in the big smokey mountain? I'm started to get really tempted to get the 22" smoker to use with my rotisserie and then also get some grates like this to use with it... I think for stuff like chicken drumsticks smoking them for a while and then...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Zeke: I think I am ready to do Father's day cook again. 3 years ago I did Ribs and Chicken. Chicken was under cooked and I gave myself Campylobacter...

I tried it today, it turned out awesome. Part of that might be I had a really nice cut of meat, and part of it might be that it was the first time I've used a mop and foiled my brisket - but the combination of all those factors led to the most juicy brisket I've ever eaten with a very nice...

I'm going to visit family in VT, and think I might want to show the how to do a brisket. (my dad has a WSM and stoker setup similar to mine, and I like to show off on it when I visit). Anyone know of a reliable place to get full packers? I'm spoiled by the sams club near me that always has a...

I saw this on one of the BBQU shows and thought it looked interesting. http://www.bbqu.net/season3/305_4.html Anyone ever tried it? I'd probably cook it lower than he does and for longer, but looks like it should be pretty good.

I've been playing with the stoker socket control a bit. Anyone know what the TEMP_OUTPUT_ENABLE command is supposed to do? I've sent the command with a port number and it returns a success message but nothing seems to happen. I try to telnet to that port and get nothing back... I'm running an...

Wait... That auction ended with nobody buying that kettle for $29.99 starting bid I guess location is everything... but I'd drive an hour or two to pick that up - it's probably very rare with that stamp on it.

Did they ever sell that outer ring thing? That looks really cool.

Yeah, I know how to point the blower in the correct way It would be cool if the stoker would just let you gang together two 5 CFM blowers and use them simultaneously instead of just one 10 CFM blower. I'd be a lot more interested in picking up an extra 5 CFM blower than I am in picking up a 10...

I did notice my 5 CFM blower was making a bit of a whirring noise - but if I pinched the housing on it a bit the noise went away. This led me to believe that the screws had worked their way loose - so I tightened them up. We're talking... maybe 1/8th of a turn max on each screw to get it tight...

It sure as **** doesn't seem to cut the mustard for me. Maybe it's my altitude (around 4800 feet) - but I know from past experience that the 5 CFM blower absolutely CANNOT maintain a fire when I'm trying to do stuff at a higher temp (eg 300) (i.e. turkey, or a rib roast) - I have to go out...

I think I hit the jackpot on my last order. I placed it, and the probes were in my mailbox 3 days later - I never had to call or anything. Of course, I was ordering them because I wanted them for thanksgiving so I wanted to give him a 9 week window :P I think their new shopping cart system...

I've grilled watermelon slices with some degree of satisfaction before. I think I glazed them with a honey-lime glaze? not sure, I'd have to dig out my notebook. I liked it, and I liked the grill marks, but my wife didn't like it - so maybe it wasn't as satisfying as I thought.

I see you are on twitter. http://twitter.com/JamiePurviance You're even following me on twitter... but you've never posted a single tweet (although I see now by looking that you have replied to one person now - so your page isn't entirely blank anymore) I saw in another post that you are...

Steve Raichlen has a Huli Huli recipe that is for a whole chicken on the rotisserie: http://answers.yahoo.com/quest...0080117142346AACByY2 I've done Raichlens and it is very good. I used a torch to help apply the glaze to the spinning bird. Putting the spices under the skin helps with the flavor.

Thanks again for all your tips. Rotisserie it is! I will also follow the advice about the temps. I'll post a follow up with results when all is said and done. Thanks again, Kevin - your knowledge and experience is invaluable. Thank you for sharing it.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by K Kruger: Fresh hams are typically sold around the holidays, especially Christmas and Easter. I find them year round at better stores that cater to a...

I couldn't find any "fresh hams" in the supermarkets around me - and I considered myself lucky to find a "ready to cook" ham. I have a coke brine recipe from cooks illustrated ( if you dont have a cooks illustrated membership, someone copied the recipe here...

The first small flashbacks looked a bit similar - but the fire was contained inside the WSM and it just lipped up and around the drip pan. The BIG flames make that flashback video look like a pilot lite on a gas stove by comparisson - the big flames were at least 10 feet high - probably more...