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One of my two Jumbo Joes was "rescued" after a it was abandoned at a Phillies game last year. I don't think it was disappointment, though, or their parking lots would be an endless stream of free grills! ;) After all, any team can lose a game, but there aren't many that have lost 10,000.

In my experience, it doesn't make much of a difference. I just make sure it's not pointing upward and have never had issues reaching/maintaining temps.

My MiL has one of these that she used for a few months but has now been glued (quite literally) to her range by the oil that seeped out of it several years ago. Personally, for spraying stuff, I just use cheap pump-spray bottles from the hardware or a beauty supply store. I had a few that got...

So, they are intentionally manufacturing a door that doesn't fit properly and relying on the customer to fix the issue? That doesn't sound like good business to me. If they know of the design issue, they should do something to remedy it. At a minimum, provide instructions in the manual on how...

I've found apple and cherry to be the most versatile smoke woods and try to keep them on hand at all times. Apple goes great with pork and poultry, but I'm not a huge fan of it with beef. I've used cherry on everything with great results.

The JJ is a great grill for smaller cooks. If you're not opposed to halving them or getting creative, you can certainly cook ribs. I've not done a butt on mine, but I've done several chuck roasts, cooking at 275-300 for up to 8 hours on about 30-35 briquettes (start with about 20 and add 5...

I got a great deal on a PartyQ a couple years back and it's worked great on my 18.5" WSM. I especially like the battery power; it's very convenient for camping or just not having to run an extension cord out to the patio. Eventually, I'm planning to build a HeaterMeter to feed the inner geek...

So, I decided this year since I was doing two turkeys that I would do a comparison of wet brining (which has always been my go-to) and dry brining (which many "experts" seem to prefer). This is basically what I did and what my findings were. The Tuesday before Thanksgiving, I mixed up a batch...

It was OK. It's basically 1.5 pound each of rutabega and parsnips, neither of which I've ever eaten or cooked before, some red onion, shredded brussels sprouts, garlic and red wine vinegar. Toward the end, you stir in some stale sourdough bread cubes, which soaks up a lot of the liquid. I was...

The rotisserie got a good workout this weekend! Thursday's gobbler was a 16 pound fresh/natural turkey that was treated to Alton Brown's honey brine. I had trouble getting it balanced, but the motor kept on chugging. Click on the picture to see the video. I wanted to try something new, so...

The largest round foil pans I've found are about 14" across and meant for lining dutch ovens. If you have a 14" WSM, they might work, but, as stated, they'd probably not hold up well to the direct heat of the charcoal. Alternatively, aluminum foil is available in 24" widths. Here is a 24" by...

I'm cooking two this year (one on Thursday and another Sunday), so I'm going to do one each way. The one for Thursday (the "fresh/natural" one) I won't have until Tuesday night, so I'm going to do my usual wet brine on that (I do it in a big gatorade cooler with a bag of ice, so no fridge space...

Since when is that a reason to get rid of something?

I've never cooked two turkeys at once in my WSM, but I use both grates all the time for butts, ribs, etc. Normally, I don't worry about rotating things because the temp variances usually aren't that drastic. On one hand, the lower grate is closer to the heat, but on the other, heat rises, so...

Seems a nit-picky question, but when cooking something as big as a turkey (ours will be about 16 pounds) at a temp of about 350, is it better to have one big bank of coals, or two smaller ones? I think one would definitely make it easier to set up and tend to the cook (no reaching across hot...

If you stash a few hot foil-wrapped bricks in the bottom of the cooler (put them on a towel or some cardboard so they don't melt the cooler!), it should stay nice and toasty for the ride. You might be able to revive the skin in a very hot oven for a few minutes.

So, for the first time ever, we decided to spring for a fresh (as opposed to frozen) turkey. The last few years, I've used Alton Brown's "thaw in brine" method with various takes on his veggie-stock-based brine. I've been reading up lately on dry brining, but never done it with turkey. For...

I usually foil over the pan, but don't push the foil all the way down to the bottom. In other words, stretch it across the top, but push in the middle a bit to form a depression. This gives you an air gap between the hot part of the pan and the foil. The drippings may still burn, but not as...

For the first hour, about every 10 minutes, I spritzed it with a combination of apple juice and Jack Daniels (about 4:1 ratio). That may have hindered the crisping process. At least it tasted great.

Brined it, rubbed it, wrapped it and rotisseried it. Tasted great, but the bacon could have used more time or heat to crisp up a bit.