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Hey Shaun. I have an old "Black" 26" circa around 1993 that I am not using. I know Weber changed the diameter slightly at some point so I do not know if it is a 26.75 or not. As stated, mine is black, not brown and is in fair condition. I have not used it in several years and as I'm typing this...

I followed the recipe on this website and I too thought it was a tad salty. Overall I liked the results and unlike a wet brine where the meat can become mushy the meat texture with my dry brine was as it should be. Next time I will use a bit less salt and I know it will be delicious. As a side...

Turkey is is not high in connective tissue like a butt or brisket and therefore does not require the low n slow time needed to break it down. that's why I go at about 325 with my turkeys

I would forgo the traditional liquid brine and instead go with the salt brine as described here. http://www.virtualweberbullet.com/turkey7.html I will be preparing my turkey this way and with your time constraints no air drying is necessary. Americas Test Kitchen (Cooks Illustrated) aired this...

This may or may not be worth $400-that depends on you and your applied value to it, but in no way would I ever compare it to a Lang 48. The Lang design hands down kills this thing. The first thing that comes to mind with this homemade cooker is that the cooking grate is only 15" deep. Not a lot...

Great to hear you have not left us George. Hope you get back to your cookers soon and brighten our day with your posts-you have been missed.

I couldn't agree more with George.

Its hard to say. We don't seem to have much in the way of real butcher shops anymore here in my neck of the woods so I have to find my meat at the better quality grocery stores. Others may disagree but I have not been impressed with the meat I have received from Omaha Steaks. The only good...

In Northern California (Sacramento) I can find it anywhere from 5.99lb to 7.99lb. It all depends on the day. What really ****es me off is the fluctuation with Asparagus. some days its going for 1.49lb and other days at the same store they want 5.99lb. BS I say.

Built to last a lifetime eh, well I think the lifetime is just about up!

Since exclusively going with my latest method I have never been happier with my steaks. I start with a thick boneless Ribeye and salt and pepper it just prior to hitting the heat. I used to do the salt heavy salt early method but it is not necessary with this technique. I then place the steak...

I have done the same as you to a degree. I am very opinionated and will never ever experiment with some ideas such as store bought rubs or the Hot and Fast method. If I don't agree with it I wont even try it. I have bought many "tools" to make my cooking better (Ribolater, Firewire, Pigtails...

Sear first or Reverse Sear, your choice. I like the seared meat I get at really good steak houses. I have seen many food channel and travel channel shows visit the big names like Peter Luger's in NYC and others and they all use a screaming hot oven. Often with the heat from above so as to...

Do you ever find the neighbors peeking over the fence to see where that Awesome aroma is coming from?

You want a reason to buy it-I'll give you one....ITS ONLY $250.00!!!!!!

As did I. The first record I bought was one of his. I loved Wichita Lineman, Galveston, By the time I get to Phoenix and my all-time favorite Gentle on my mind. Here is a cool video from The Glen Campbell Goodtime Hour-Glen and the John Hartford singing Gentle on my Mind...

Thats gotta be your Dad Jim!

I don't understand why someone would not use it. If placed correctly the counterweight helps to take the strain off the motor and that has to be a good thing. I read the blog mentioned above and he writes that his logic for not using the counterweight is because he has not used it in some time...

The Midnight Smoker Robust Rub

+1 Cajun Bandit makes high quality products.