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I would certainly think so. Was thinking of that already.

For crispy skin rub a dried off bird down with vegetable oil and then either salt & pepper, or a mild rub suitable for fowl. Smoke away.

You can catch the drippings in a drip pan. The key is to put a small amount of vegetable oil in the pan to start with so that the initial drippings do not get too hot and burn. That will cause a completely wasted effort to make gravy. Personally, we make the gravy separate using this...

Very simular to how a STOK tower grill works.

155 is where I pull mine at.

Top grate here.......try to keep my birds away from the direct heat if possible, but I do not use water in the pan.........just foiled with a clay saucer inside as a heat sink. Birds like to be cooked at around 325 degrees. Too hot to use water in the pan.

Tim, I have never done a turkey breast standing up. I brine it, wash it, pat it dry, rub vegetable oil all over it, apply a liberal amount of either salt & pepper or a mild rub, wrap it up in cheesecloth, and mop it with a sauce made from vegetable oil and red pepper for at least the first 2...

Tony, as long as you can keep it nice and tight, I see no real down side to that. If you have dangling legs, flapping wings, or any other parts not comfortably restrained, then you could have a full blown disaster in the making. When I do chickens that way, I always brine them first, chill the...

Keep that top vent all the way open. If smoking, try the foil pouch with pin holes approach to prevent the type of smoke generated from buring imperfect woods. (Bark, rot, sap, undried)

You will never cook another bird WITHOUT brining it from here on out.

Brady, the smokenator works pretty well with the caveat that you must watch it carefully and add fuel and wood quite regularly or your temps will fluctuate immensely. The water bowl on top runs dry rather quickly as well. If you use it, then foil off the other part of the charcoal grate to...

I am going to do a cold pecan smoke on a whole bird and then vacuum seal it for 5 days. I will take it with me to my mom's house on Thanksgiving where my brother will then deep fry it. Best of both worlds.

I recntly scored a 2011 BLUE performer for 100 bucks............think I got a fairly good deal as Weber replaced everything that needed replacing for free. Guy had not registered it, so I got full warraty coverage. Sent me a new table, ignitor assembly, hubcaps, and it looks brand new. Can't...

I am glad that I was in Charleston for a Dr's visit and not just to see his scrap metal.

IF..........and I do mean IF, it wouldn't cost very much gas to make the trip...........a salvage yard for scrap metal price would be suitable. I cannnot believe that he actually thinks that he can sell that thing.

Finally got to see this today. Whew.......talk about rode hard and put away wet. Bowl is rusted through in one place, paint chipped the size of golf balls all over, and a huge dent that runs from top to bottom on the end. Sweeper completely gone, he said that he never used it and it rusted...

OXO Good Grips here. After I bought it and used it once, I through the other cheapies right in the trash. I bought mine for the wife to slice cucumbers for making bread & butter pickles. I couldn't take it away from her now.

I cook from the rear of my performers all of the time while the wifey gets the front row seat. I have looked at that slot for years now, never giving it a second thought, other than the back matching the front and that slot was where the ignition was located on the front. Told the wife about...

I have restored a dozen or more old Webers. Nearly all of them were caked with carbon buildup in the bowl and inside the lid. On the first couple, I struggled with the oven cleaner, razor blade scraping, hair pulling, profanity spouting, and all of the other time consuming efforts to get them...

These are my wife's more explicit instructions: "1) Mix the wet ingredients together in a bowl. 2) If you are using a bouillon cube, crush it with a spoon in a bowl or mortar & pestle and add it to the bowl. Crush the rosemary leaves and celery seed in a mortar & pestle or in a blender or...