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See - Brining bucket

4489 Highway 20 SE Conyers, GA 30013 (770) 922-2272 http://www.yelp.com/biz/mad-dogs-bbq-conyers Great sauces, shredded pork, and brisket.

Jim: At present, I am still a Kingsford user. I have tried but not converted to lump. In the past, I had a significant amount of hard maple scraps from a furniture project that smoked numerous butts, briskets and turkeys. I have since picked up some apple chunks and hope to visit the...

For me personally, easier to keep kettle up at 350+degrees than to get WSM up...have done it, will do it again but for this event, rotisserie. I like the evenness (is that a word?) of the browning with a rotisserie and (if only psychologically) the constant redistribution of juices has GOT to...

Can't say. I think the last one I did was about 14#. I prefer multiple smaller turkeys rather than a large one. There was room enough to have done two (12#ers ?) at one time though. I must admit that I am a TVWB acolyte. I apply the same philosophy for rotisserie. Think about it, you can...

Clint, this should be posted in the Recipe section too. With teriyaki and shriracha, it has to be good.

Big gathering this Thanksgiving. I have been put in charge of Turkeys! So, one will be traditional oven cooked for the less-adventurous and the other WILL BE Apple Brined. My dilemma...WSM or Kettle Rottiserie? Will use apple smoke wood either way, have had excellent results both ways. Just...

Wouldn't be without my Craycourt CI grate on my 22.5" Performer. :thumbup: smilie.

New escape mechanism...CAN-AM Spyder RT SE5

Dood, that is just toooooooo coooooooool!

So, I posted over in the General section but suspect that most smokers don't get over there often. SWMBO and I recently bought a Spyder RT. That led to looking for rydes to take. Found this which I suspect might appeal to the smokers on this site, Smoke Chasing 2011 (SWMBO = She Who Must Be...

Hey, I'm off tomorrow. Have a butt with my mocha rub, a brisket flat with "Goode Co. Hall of Flame" brisket rub AND a corned beef with only ground pepper (can you say pastrami?). Just went on, 2200 here (10p ET). Will now sleep on it. If all goes well, I shouldn't have to smoke for two...

Heya, old TVWB addict here (poster/lurker), but new Performer owner. Have my WSM like I like it. Any suggestions for mods on a Performer? BTW, have already installed Craycort CI grates and griddle inserts (no thanks to the BBQ Pit Boys).

Those BBQ PIT BOYS are off the hook. Gonna hafta get the grill out. (and we're 'sposed to have snow this afternoon).

Looking for a food grade 7 gallon plastic bucket for brining that big hunk of meat? Check the bakery at you local supermarket. We picked up three this year (complete with resealable lids) at the local Walmart Superstore -- $FREE. The supermarket bakeries get their cake frosting in them...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Bill_W: Seems like a stretch to steam in a WSM. </div></BLOCKQUOTE> Bill, I agree, but keep in mind, my original quote is right out on the WSM Manual...

Has anyone ever done this? If so, what works? From the WSM Manual ---

Ms Keri: Been a while but I saw this and had to step in... Years ago, Shawn W had this link on Butter-Smoked Rib-Eye w/pics and about the same time, AB's segment on Rib Roast was airing. So, I came up with the following... 1 Rib Roast (3-4 bone, loin end) (bone, bone-less, your choice) 1/4 C...

Donny: Thanks for the pics. I have often thought about casters on the legs but always backed off due to the lack of lateral support. This solves that problem.

Been making AB's meatloaf for several years now, with a twist, induced by a member of this board. I add 4 oz of Gorgonzola crumbles in at the last step. Smoke it and it is OUTSTANDING.