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Thanks, going to feel weird cooking on her, kind of like I'm cheating on my Red Head. Good news is wife changed her position on my keeping my Red Head so I don't have to hide her in the garage. Will take her apart and slowly rehab her when I have free time. Tried to give her to my adult son but...

Pulling trigger on 330. Thought of a few things I'd like to do (blackened in cast iron pan, catfish, chicken etc.) that I'd never do in the house. Also sear station sounds cool Thanks for the input guys!

Unfortunately I'm assembly/tool challenged. Example, I screwed-up installing a flag holder on the front of my house . . . I'm more of a risk assembling than the guys they would have doing it.

Thanks guys, yes, the $100 off is a sweet promotion. They'll also deliver and setup at no charge! Decisions decisions . . .

Finally going to put my circa 1993 Genesis out to pasture (actually I'm going to hide it in my garage from the wife until I have to time to rebuild her again) and get a new Genesis. I'm torn between the E310 and the E330. It's only $100 difference, however, $100 is $100. With my current gasser...

No better way to get them ;) Hey, that's not a homer's bucket is it? Guys on here and another form used to bust my chops about using one so I finally went out and found a food grade bucket. Still use homer's if I'm doing two birds. Let me know what you think of the switch in the type of Jack...

Agree with Chris, we get the free bird when you spend $100 (received 3 so far this thanksgiving) and while I don't do that bird for the big day (I go fresh minimally processed) I do these juiced out birds throughout the year. I used to cut my brine in 1/2, not anymore, I just let it fly and have...

I've wrapped in foil, towels and put in cooler. Holds pretty well. I wouldn't put in oven but that's me.

I use about 1/8 of a tsp if that, very little. Just enough that if someone likes skin it's seasoned nicely.

Only gravy recipe you'll ever need (IMO) is right here. I've been doing it for years, one of my nephews calls me the god of gravy now - http://www.nakedwhiz.com/madmaxturkey.htm

On a 20ish lb bird at 325 I'm around 3 - 3.5 hours.

I do big birds and I typically use about 5 - 6 quarts of water (if memory serves me correctly. Remember if you go over that gallon mark to increase your salt accordingly.

You should be good, I believe this was a 23lb bird.

NP, I took the 3 day thaw from here BUTTERBALL WEBSITE

Here's what I would do: 20th - In the morning put frozen bird in fridge to thaw 23rd - Early evening place in brine 24th - Evening remove from brine, rinse, pat dry and back in fridge for overnight air-dry 25 -Smoke that baby!

I don't think so. There was a guy on here, Larry Wolfe (sp?) who had a couple posts where he did two fairly large birds in an 18" WSM. Might be worth doing some searching to find his setup.

With a flavor brine I wouldn't. If you're wanting to inject I'd do a plain (salt only) brine and then inject.

Personally I wouldn't, scotch whiskey is very different than JD. JD is going to be sweeter than say my go to scotch whiskey Macallan. I believe the original recipe calls for Bourbon which obviously JD is not, however, it's what I drank back then and what I had around the house so I just started...

Ha! I'm a Makers Mark man myself so I won't touch the Jack, it's reserved for my brines and my BIL.

Damn that turned out great. I let her go just a little long (blame it on the vino) but since she was brined it wasn't a big deal. Juicy, moist subtle Jack and syrup flavor mixed in with a little cherry smoke. Great quick cook.