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Good looking lamb. One of my favorite meats for the kettle.

13 lb turkey @ 350 for 5 hours seems like more time than needed. I cooked a 14 lb. turkey at temps from about 290-350 for 4 hours on WSM 18 and it was plenty done. So did you go forward with this last weekend? How did it turn out?

That boudin is a great idea to liven up the holiday meal.

Turkey gumbo, using the carcass to make stock, is popular in Louisiana. This year my wife went a different direction and made turkey and dumplings with a Paula Deen recipe. It turned out pretty good.

Sounds like perhaps the half-pan of water boiled out, grease collected in the pan and flamed when exposed to oxygen. I once had a clay saucer inside a water pan. Grease dripped, got by the saucer and collected in the pan. I had no idea until during the next cook it started to smoke like crazy...

I had hopes for this show, but they did like so many others and threw in gimmicks like cooking iguana and beaver tail. Most of the contestants seemed likable enough, but I didn’t buy some of the high praise for items that looked subpar, like brisket that had no bark because they put it on so...

Sorry. Wrong thread.

I had to debone a butt recently to cut into pork steaks. Was terrified after watching Chris’s video, but I watched a couple other more successful ones and managed to get it done fairly well after about 10 minutes of careful work with a razor sharp fillet knife. It can be done.

When I was a kid, I won the local 4-H chicken-q contest two years in a row. We were trained to build the fire with charcoal inside a coffee can with the bottom cut out (before commercial chimney starters were invented) and the briquettes doused in lighter fluid. You had to perch the can on top...

Per news reports: Apple bowed to the backlash, announcing it had teamed up with PBS for ad-free broadcasts of “A Charlie Brown Thanksgiving” (on Nov. 22) and “A Charlie Brown Christmas” (on Dec. 13). Enjoy for free. No internet required.

I voted for a Smoke Fire as a prize, and here we go. Entry in!

If that turkey tasted half as good as it looks, y’all had a real treat!

My neighbor wanted a WSM. I tried to steer him to the 18 since it’s just two of them, but he is the kind who would buy a 44 if they made it, so he got the 22. It’s years old now but barely used. It burned so much fuel that, for his normal size cooks, he just uses kettles. Of course, he has a...

I figured everybody was doing what I was trying to do. Get a last minute check on turkey cooking tips. Turkey overload.

Share away. I love to see pics like yours from other folks' cooks.

In the past, I splurged for a Whole Foods turkey with no additives, brined it, etc. But this year I grabbed a plain old Butterball. The 14 pounder was among the smaller ones in stock. I like that they truss the legs for you by hooking into some skin. Started the thaw on Sunday evening in the...

I have a WSM 18 and started yesterday with two chimneys of lit Kingsford briquettes. When the top briquettes just started to show gray, I dumped them both in with a dry pan, wood chunks, and 100% open vents. In 30 minutes, it was about to bury the needle on the 350 dome thermometer (which...

I cooked the bag of guts yesterday. Had taken the turkey out Wednesday, rinsed, removed neck from cavity and thought it was odd they didn't include the giblets. I reached in to search, with no results, then ran a wad of paper towels inside the cavity to dry it before salting for an overnight dry...

How does the welded upgraded auger/chute shorten the time to get to 600? I thought that the steeper feed ramp just prevented the pellets from failing to feed after you were deep into a cook. Is there more to it?

I’m not having ham this year, but a small piece of ham from the carving board would be my first choice. It’s gonna be cornbread dressing for my first bite this year (unless I sneak a little turkey while carving).