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I did that and it worked for me. Stuffing went in about 2 hours before the turkey was done. The downside I suppose is that you will get turkey fat along with drippings in the stuffing. Mine did not seem greasy at all though. I wonder if more fat renders off early in the smoke rather than later.

Hi Kenny, I loosely foiled my water pan and then used a drip pan on the lower rack to catch drippings for gravy. I did not use a heat sink because I was not concerned about temperatures getting above 225 or so (as I do with pork.) I started with one vent open which held in the mid 200s and then...

I used a foil pan on the lower rack and caught the drippings in that. It worked well. It's far enough from the fire to avoid boiling all of the water out though the drippings are still pretty concentrated. I mixed them in with a broth made from the neck and giblets and made a terrific gravy.

Chuck, Welcome to TVWBB. I wish I had thought of that. It sounds like a great idea. My turkey is already on with an empty drip pan under it. I do plan on capturing the drippings to use for the gravy. I have a stock pot on the stove with the neck, giblets and some vegetables (using this Alton...

We're celebrating Thanksgiving a day early this year so our kids can celebrate with their other in-laws tomorrow. As a consequence I've got my turkey on right now. If you enjoy this sort of thing, you can follow along on my blog at http://smpoke-on.blogspot.com/2011/11/gobble.html and updating...

Hi Chris, Welcome to TVWBB! :welcome: I've not heard of that before. It does seem like a bit of cutting before cooking, but it could be worth a try. As with most kitchen experiments, I don;t like to do that when I'm preparing a meal for company. Perhaps give it a try on your next chicken. In...

There's this one from Science Friday (PBS radio show/podcast) that sounds pretty good to me: http://www.sciencefriday.com/newsbriefs/read/187 You can swap the quantities of rum and bourbon to match your taste. It too is potent and that may be the reason you can make it with raw eggs...

Hi Kevin, Many thanks for taking the time to put down the detailed directions. What I have been making is most certainly not blackened fish (as much as I like it.) I'll have to do it the right way one of these days. Is there a particular fish or characteristics that you recommend for this style...

I've used Silver Maple and Cut Leaf maple (AKA Box Elder) and both worked fine. I dry before using. Perhaps lack of drying was why others found them nasty.

Thanks for the info guys. Paul, as a sportsman I'm sorry to hear what a single recipe did to a fishery. I hear your recommendation on the cast iron pan. I have a cast iron grate that is about 50% cast iron (vs. the spaces between the bars) and about 3/4" from top to bottom. It provides a lot of...

Weber recommends to oil the food: http://www.weber.com/blog/sing...ainless-steel-grates

I oil both food and grate. One of my gassers has a cast iron grate (not porcelain coated) and it it is not well oiled, it gets rusty. I generally don't have problems with food sticking. On my smokers which never get hot enough to burn food off the grates, I bring the grates inside and wash...

Weber has lots of parts that they don't list on their web site. You have to call them and ask. Someone listed a "conversion kit" for a Weber in Chicago CL which probably includes the manifold, hose and regulator. It might fit your grill as well. Edit: Here is the listing...

The Mississippi River was kind and yielded up a nice quantity of walleye, bass and crappie this last week so when I got home I set about cooking some for dinner. I wanted to do it on my grill (Weber gasser - I'll save the charcoal for when it's not raining!) and my google searches came up with...

Hi Brian, I'm the guy that didn't like it enough to buy it. I can't put my finger on the reason why, it just didn't speak to me I guess. I'm happy to hear that you did like it and that it found a good home.

Nice looking Platinum. I have one a lot like it. I like this design better than the newer one with small tables on either side. I think it's much better to have one larger work area. My dream now is to find a decent cheap 26.75, find a cart that will fit it and have my son make a concrete...

You might be able to exchange the tank. Did you ask? As for the connector, Is this something that would work? http://www.acehardwareoutlet.c...ils.aspx?sku=4047270 The other alternative is to replace the regulator: http://www.acehardwareoutlet.c...ils.aspx?sku=8212680

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Jacques: Thanks everyone! The grill did not come with a recipe booklet, as someone mentioned but I'm ordering a couple on Amazon...

Wow! Tough crowd here. If I google "how many briquettes in a pound" the second link takes me to http://www.virtualweberbullet.com/charcoal.html which I've heard is a reputable site. On that page they have a picture of a pound of briquettes with the count at 18. So if the chimney holds 9...

Hi Ned, I really like my platinum. It's the older style with a table on one side (similar to today's Performer but without propane starter or charcoal bin.) I also have an OTG that I'm happy with. IMO the ash catcher is worth the cost. If cost is an issue and you're not sure what you want...