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I use the weber starter cubes also. I set one on top of an empty inverted tuna can (for a little height), light it and set the chimney of coals over it on my OTS. Works like a charm. No ash flying around, no smell.

And it begins. The long road to utilizing left overs. Anyone have any good ideas and or recipes? I started the soup this am. Boil the carcass, strip the carcass, add rice, bring to boil and simmer for a bit. add meat from carcass and left overs, celery, carrots, salt, celery seed, parsley...

Good call Milt. I wasn't thinking about "shrinkage".

I would probably put the 2 butts up top and in a lg pan. Even if they hang out over the grate the pan will deflect heat and you can retain juices to baste or mop. If the packer is larger than the grate you can put an empty can underneath it, that will hunch it up in the center so that the ends...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Garry W.: <BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted...

The only way I've done any bird backbone out is spatchcocked. Not sure what Gary's motive is here. Time? I brine whole birds and smoke them that way. It's just preferance I think.

For events I usually don't take leftovers, I wrap them and give them to the hostess/host or whoever to get rid of. But since your stuck with all the bird. There's Turkey Croquettes, turkey pie, turkey gumbo, turkey fritters, turkey loaf, turkey sandwiches, turkey fritatta, sloppy turkey joes...

Welcome B.D! It is my belief that two will take no more time than doing just one. Most likely the bottom bird may be done sooner so I would swap them (top to bottom) about halfway through cooking and take that opportunity to check the internal temp at the thigh and breast. I have done brisket...

I use a cooler. Works awesome and I don't have to keep it in the fridge. I have brined a lg bird for 4 days with no problem. Just check the temp once every 12 hours and add the ice if needed.

"Ribs hate me!" LOL! I like that. Yep, didn't cook them long enough. Easily 7 hr cook for a 4lb rack. I usually just grab a rib bone and twist, if it twists easily its ready. Carry over will do the rest.

Lobo http://www1.snapfish.com/comca...OBRAND_NAME=comcast/ Best I can do right now, I'll figure it out. LOL

Wait, I'll figure out this picture thing and post a pic of my Siberian Husky Lobo

Nice pup Patrick. Nice (I think its a ring neck)too.

I was an Automechanic for 32 years until arthritus and an elbow replacement side lined me. Now I'm a service writer for the company I worked for as a mechanic. It was either that or become a teacher. No offense to teachers, I just don't think I have the patience for it.

I used to use sand but go empty with foil. I don't think there is any benefit either way. If you start closing you vents down at say 225, you will typically settle in about 250-275 and it will stay there all night. At least that is what I've found on mine (MMV). I've never tried a clay saucer...

I just cleaned my WSM after months of sitting with no use. Don't let it get that bad. I wire brushed the grates, pan, lid and body then did a high heat burn using lump, 400*+ I don't use any type of remote temp control and only use a deep fryer thermo run through a cork which fits in one of...

Thanks guys, gives me a couple options. I'll never let that get that bad again.

I kinda neglected my WSM and was relying heavy on my kettle. The last smoke I did was 2 boston butts. Well I have a BBQ coming up next sunday and when I went to open the lid it was like an alien was incubating in there. I'm thinking a 10% solution of bleach to a quart of water to kill the mold...

I've never noticed a texture difference between a picnic and a butt. I usually use picnics w/bone in because they are cheaper.

I take my girls camping and they do pretty good but I'm really wanting to bring my grandson along when he gets a little older (2 1/2 years old now). Teach him what I learned and hopefully he will enjoy the outdoors like I did growing up. It's sad that the amount of outdoor sportsmen are...