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cooked a 14 lber in 2 hours 50 minutes..temps 300-330 (as high as i could get it on 2 standard method chimneys, foil dry pan)..definately try the higher temps next time.

14 lb. bird has been on for 2 hours, 14 min. temps 320-290 (2 full chimneys of Kingsford using traditional method, dry, foiled pan) thx

using the apple brine recipe onsite, and have a few questions. 1. how should i tie this bird up for cooking? 2. do i need a rub, and if so does anyone have a good one? 3. should i wrap the bird in foil and cooler it after the cook? thx in advance and everyone have a great holiday

the rub is curing it for 24 hours maybe?

I think you can do it either way Fred. if you leave the fat on cook it with the fat side up..if you take it off, still cook fat side up. 1 advantage of removing it is more bark, which I like. either way it will be good.gl

hmm..just convinced me to add abt's to my friday pm butt cook..will pull the butts at the track in charlotte saturday before the nascar race there

this may not help much Tom but I will tell you the mistakes I made on my first turkey breast cook this weekend. I fired up with the traditional method (2 chimneys of kingsford) with a dry, foiled pan..my temps were from 350 to 300 and the breats cooked for 4 hours (WAY to long at these temps...

going there now Chris, thanks again guys

guys, I've been buying processed turkey roll type stuff for sandwiches for work (m-f)..same sandwich everyday heh. so I got to thinking about making my own turkey for sandwiches on the WSM, and how much better it would probably be. first off does anyone have any tips on where or what type of...

uh just went back and read Doug's post

another alternative..baby back ribs, for me, are easier because there's minimum/no prep, just open and cook..you get a 5-7 hour cook and a great meal whatever you cook will surprise you I'm betting.

lol..I'm making more tomorrow!

thanks again for all comments and suggestions..i will not give up on the spares until i've mastered them

thx Bruce..ive gotten to the point where i can make the bb's very tender, but not with spares yet.

ive done spares twice, bb's 5-6 times. the bb's so far have been much better, more tender, etc. whats the key to a great spare? thx

kept it simple with just the jalaps, cream cheese and bacon..very tasty now have on some ribs (1 bb, 2 spares) for supper hmm.

I looked at that pic for like 5 min. ..it's inspiring me to cook tomorrow, and try the ss rub also.

I want to make these (bought the peppers today) but have no leftover meat..next cook will probably be ribs..any suggestions, thanks.

THAT is a good looking bird have not tried beer can chicken yet, maybe soon.

thanks Chris