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Good to hear Jeff. I'm sure you'll enjoy it. I only marinate flank, chuck eye, kabob meat and now flat iron. I'm an S&P kind of guy when it comes to strips, tenderloins, ribeyes and so forth.

So... I just got home, walked in the door and was immediately hit with the smell of BBQ. Looked at the wife dumbfounded wondering if there was another man in my house making BBQ LOL, come to find out, she saved the chicken caucuses from this very cook. They are in a pot now, boiling to make...

Having 2 weeks now with my 26, I'm in love! This thing does it all, grill smoke, real estate! And it surprisingly holds temp really well! For those on the fence, go for it.

I somewhat thought about that! I'll certainly change the orientation next go around and likely the butter trick and see what I get. Thanks for the tip! Paul, I started at a very low temp for a period of time on my grill. Since reading so, it seems chicken likes a higher temp so next time I...

Thanks for the praises guys! Really means a lot. I've used this marinade for years, passed down from family. Works great with all beef that I've used it on. Next time I do it, I'll try to get closer measurements on what's in it. But about 3/4 cup of soy, large teaspoon of minced garlic...

Great idea on the butter, I'll give that a go next time and report back. Regarding location, I was grilling in the snow just 2 weeks ago. I'm in upstate SC. We don't get too much snow each year.

I say not because I usually use this marinade with flank, but the only piece that Publix had was too thick for my liking. Chatted with the butcher for a bit and he suggested Flat Iron instead. After some internal debate (hesitant for the change) I picked up (2) 1 lb steaks. Marinated them in...

Figured I had my sons B-day, he wanted burgers and the rest didn't so much. Debated with the wife on what to cook and settled on 2 chickens. Made up a brine of water, salt, soy sauce, and white sugar. Brined for around 16 hours overnight. Out of the brine, rinsed well, spatched (my first...

Thanks for the links Tony. I'll get something over there soon.

Brined over night. Took out this morning and rinsed, spatched and rub'd. Running around 275 lid temp, not touching lid for at least and hour or so.

3 gallons of water Gatorade construction cooler Kosher Salt Sugar Soy Apple Juice (2) ~4 lb roasters Grill is already setup for cooking tomorrow with a minion setup and apple chips. This will be my first go at spatchcocking a chicken, but looks pretty easy. I'll get some pics going soon of...

Interesting. I don't see that as an issue at all with mine. I've rolled it forward and backwards on my patio a few times since I've gotten it. I lift about a inch off the ground and move where it's needed. But I'll keep an eye on that for sure!

Been strange here. Snowed for 3 days last week, today it was in the low 70's. Can't wait for spring!

I get mine from Academy Sports. They have pellets, chips, chunks and logs in all sorts of flavors, Pecan, Apple, Cherry, Mesquite, Hickory and Oak. http://www.academy.com/shop/browse/_/N-0?Ntt=Smoking&Ntk=All&Ntx=mode+matchallpartial

Thanks for the warm welcome folks. Glad to be here and happy to contribute. You guys make some tasty looking meals!

Just got a new 26.75" here and have zero issue's with the reported wobbly legs. It takes some force, but make sure the aluminum leg sits all the way down and is touching the bowl. Would I recommend it? Well lets just say my 22" OTS is a little jealous. Why? For all of the same reasons...

Hey all you weber fans. New guy to the forums here. Not new to weber or charcoal by any means. My OG go to "was" my 22 OTS DH date code, yup, a decade in already with Weber! Over the past 2 years I've been trying to creatively get rid of my aging offset smoker and get down to one device for...