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Just a couple pics of the assembly.... Would've broken it in today if it hadn't rained all day!

Great advice... Makes a lot of sense. Although, that search link doesn't seem to work for me.

What's your recommended method for LNS on the 26. Do use bricks? Snake method? I was wondering if doing minion method, if you start the fire on one end of the coals instead of the middle? I have all sorts of ???'s :confused:

Like Stuart, I am anxiously awaiting the arrival of my Weber 26.75" kettle, new in box, that I got at a great deal from an individual on the east coast. I've already got several cooks planned to test the grilling and smoking capabilities of this beast. If it doesn't get here by Friday, I'm...

Made me hungry.... I'm going to have to do another one of these verrrrry soon!

Nice save brother!

It was in the kettle for a total of 1 hour and 20 minutes, average temp 375 deg. One xtra small piece of apple wood at the start of the cook.

The brine I used was 4 cups water, 1/4 cup kosher salt, 1/4 cup brown sugar, 1 tbsp garlic powder, 1 tbsp onion powder, and 2 tbsp worcestershire sauce. Brined for 4 hours. Used a small half-chunk of apple wood for just the lightest kiss of smoke. I rinsed the bird after brining and applied a...

Spatchcocked and brined this 4.25 lb. chicken... One of the juiciest birds I have cooked to date... Thanks for looking!

Knowing that the snow was coming, and I already had two bone in pork butt's in the fridge to be smoked, I moved the Weber 22.5 smoker into the garage so that it wouldn't get buried under 10" of snow. After the snow had passed, and the driveway was cleared, I moved the smoker into a spot normally...

Great color on those ribs... :wsm:

Awesome.... I need to get me some CI grates....

Great first cook. They look great!

(in my best aussie accent)... That's not a steak..... This is a steak....

You just convinced me to change next years Thanksgiving menu to brisket and turkey!

Looks great! Nice pics.

Wouldn't do an outdoor cook without it.... Unit has worked great since new.

Next chicken cook, I may see how high I can get the cooking temps and see how long they last.... Let me know if anyone tries this.

I have used The Snake method of lighting my charcoal several times now with great results. I have used this method specifically for rib cooks, as I have consistently been getting 6.5 to 7 hours of cooking time at 235 to 250 degrees. The advantages to this method have been: 1) Easier to keep...

Nice result Tom! I found it helpful to keep everything chilled as much as posssible to make the assembly/rollup as easy as possible. I made sure the stuffing was in the refrigerator as well as the flattened turkey mixture for at least 45 minutes before rolling it up.