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well, after many requests i agreed too BBQ for my work folks.. i did 12 chickens, mostly halves, 6 spare rib racks and an 18lb turkey.. i have never done anything like this before and it was a lotta work. i had my 2 18.5 WSMs 22inch kettle, and later a friend brought another WSM.. here is the...

Thanx much,,think i will stick with JD/MP..works great for me..usually get a fresh turkey from fresh market, but no dice this time of year..glenn in SC

all i could get was butterball.. can i brine it?? there website says yes, but many say no.. if not cajun rub and on the smoker we go..glenn in SC

sup folks?? gotta do 2 turkeys for my work crew next week.. the JD/syrup is awesome, but may not have the time or room too do it what do u think about dry salt brine, kinda worried bout it getting too salty..also since i will have 2 birds on my 18.5 do i need too have the top one in a pan...

larry, mad max does look good...was gonna do my bird beer can style, but may just put in pan on roasting rack too get a better mix of drippings.. the weber gravy recipe i may go with.. not sure right now..have a good one..almost time to take the bird outta the JD brine.. glenn in SC

here ya go.. in a pan below the turkey put the giblets, 6 cups o stock, one large cut up onion 2 carot and 2 celery stalks.. let the dripings go into the pan .. at the end strain the contents into a bowl. discard solids.. add enuff stock too make 4 cups.. in a pan use 1/4 cup butter and 1/4 cup...

if u cant find it i can try and post it..kinda long..glenn in SC

i like the gravy recipe in the weber charcoal book.. the art of cooking with live fire..works great!!!!!!!!!!!!!!!!!!!! glenn in SC

ah..good ole fosters..nice..had some sierra nevada celebration last night while watching the oklahoma game..nice..will do on the pics..thanx..glenn in SC

all set for thurs, gonna do JD maple brine, works well.. anybody ever done the turkey beer can chicken style??i like how the bird gets browned all the way around vs when it lays on the rack... 16oz Bud tall boy should work..adds a new wrinkle.. thanx Glenn in SC

ok one more dumb question.. what is the KILL date?? i guess it is on the box, i was there when the guy opened the box that came friday, but did not look on the box.. so it we had too guess in the frig at 34 to 37 degrees how long can i hold this baby???/ thanx much.... glenn in SC

thanx much guys, got the frig cold and plan on using it with in 2 weeks...got some peach and oak i gotta use up from fruita... glenn in SC

got a whole packer from kroeger yesterday, but not working into my plans.. how long can i hold this baby in the frig??? the date gives me like 30 days... tnax much.. glenn in SC:)

how it going dave i have always used water and have had great results.. may try something today.. great day for some good bourbon and some smoked meat.. at least that is something too look forward too.. take care glenn in SC

sup folks?? got my account up too date. like the new site. did 4lb brined chicken on the kettle too day with some peach wood from fruita..bout 3 hours used wicked good briquets:) low and slow really nice!!!! hope everyone is doing well.. glenn in SC

thanx guys.. was looking at the digiq dx, but think my cash can be spent better..like another WSM..btw how are things in winston?? been too the new ZIGGYS yet??? loved the old one.. glenn in sc

sup folks: been a way for a while due too work, but back..seen a lotta folks using the bbq guru temp control unit. is it worth the cost?? i dont have a lotta problems keeping my temps good, but this unit seems too make life a little easier...any thoughts.. glenn in SC

wow fruita looks like the Hammer.. just ordered some peachwood..got a lotta chunks in the garage that i got from chigger creek and smokelicious, after reading the the fruita site i wonder if any of the wood is any good anymore, guess i need too smoke more..lol.. i read on the smokelicious sit...

very well could be the case.. the internal temp was in the 165 to 175, so i was ok.. was just reading a little bout where too check temp on the WSM, some say the grate is unreliable, could be, some say stick with the dome and go by that, but there was a huge difference between dome and lower...

no rub just put it on.. i have great luck with chicken and turkeys at a higher temp, and they get a more browned. i also like the beer can method cause it gets it off the grate and gets and even brown, but u are right i am going too grate only temp with the maverick... thanx for the reply...