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Any Floridians interested in having one . Any Hurricane BBQ stories to share with the group? Anyone lose their WSM to Charley, Frances, or Ivan "da terrible". Wonder if Weber would replace it if Jeanne comes across the state and blows my WSM away during my planned Turkey smoke on SAT/SUN. If...

Kevin, I'm ok with it. Guess if it comes this way I can incorporated the turkey smoke in with my standard "Hurricane Party". We've done ok here in tampa so far. We'll atleast I did. During Frances the power went out all over the area for up to a week or so in some places but we didn't lose...

Greg, I went to the site. However, you folks have talked about their #1 and #2 rub, but from what I can see on the website they only offer a single all encompassing rub. Any ideas. Did they used to sell two rubs and now only one? www.texasbbqrub.com is the right site....?

I'll trade ya a chuck roll............oh wait......don't tell Bryon S I'm hocking a chuck roll for a Leg of Lamb LOL

I used a horshradish mustard on mine with rub I made that was hungarian HOT paprika, garlic powder, salt, white pepper, a dried horseradish powder I found at a specialty shop and onion powder. Came out pretty dang good.

Jim, Me...I take my grates off a few days after I cook....along with the water pan. Then I prop them against the tree and use the pressure washer to clean them. Gets them good and clean and hasn't hurt them a bit.

Bark on here too. The only bark I pull off is the bark from a well smoked butt when I'm eating it as I pull it for sandwiches

Kevin, Thx for the rub recipe.

ROB, Once you finish making it...you should ship some of it my way LOL

Evening all, I'm starting to lean towards the Tony Chachere's creole spice cuz I already have some of it left from when I made Jambalaya. Also going to inject it with a cajin marinade and stuff it with onions and apple slices and heads of garlic. Now I have heard two trains of thought on how...

Susan, Me I'm working or I'd be smoking and downing some SUDS myself. Dang night shifts suck. But going to be doing a Turkey Sat morning when i get off. Was going to do it at 325-350 but I have had a few people tell me that if I brine it I should still be able to do it at 250 and get a good...

Figured going with a higher temp would get it done before it drys out. Have never heard of doing a turkey at 225-250. Has anyone tried it. As for recipe. Thanks.........it looks good. Might have to give it a try. Now I just have to come up with what to serve with the bird. Gonna do...

So Mords, Could I get directions to your house........say starting from Florida? What times's din-din?

I have borderline high blood pressure so I end cutting the amount of salt in half anyhow and when I do use it..........it's the low sodium variety. But when I am cooking the in the kitchen...I use sea or kosher salt and use just a pinch here and there as well....and if what I am cooking calls...

As for wine....I prefer RED Zinfindal (spicy and bold). Beer.......I'd say a pint of Caffrey's Irish Ale. I've also taken a liking Hammer Head Red. You can only get it at the restuarant chain "HOPS" down here in the southeast. They aren't supposed to sell it for consumption outside the...

It's all about finding a small local butcher.......and then become his best friend and customer LOL. Thats my ploy for getting the cuts of meat and poultry I want.

Any good ideas for turkey rubs. Going to pick up a 15-18lb bird at the meat market when I get off work in the morning and smoke it on Sat late morning. Any suggestions. Looking for a few good ideas. So far I have smoked a variety of beef, pork, and chicken but this is my first turkey. Going...

I'm gonna have to get me some #1 and #2. Whats the website to order it? Why not jump on the bandwagon when there's good eats involved. Thanks.

I'd say cook it at 325-350deg...aiming for a internal of 120-140 depending on how rare you want it. Should take 1 1/2 to 2 hours with a bone it. Now for rubs........here's what I have used before: Ginger powder - 2 tsp Cracked peppercorns - 2 tsp Mild chilli powder - 1/2 tsp Mustard...

No unfortunately I got a bit over zealous and chowed on them before I remembered to take a pic....however I still have one rack in the fridge in vacpack. I'll snap a pic of it and post it when I open it up and eat some of it for lunch tomorrow. Any suggestions on reheating BBs?