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Thanks JRP and Semper Fi Jeff! Yep, former Marine. Cheers. PS I let my wood chunks carbonize before covering it with a layer of lit coals. This gives me the "thin blue line" the competative types seem to endorse. Cheers

Sing it myth me...hickory, oak and cherry oh my...hickory oak and cherry oh my...repeat until significant other threatens to have you committed or you can fill her mouth with BBQ! On a more serious note, after trying just about every kind of wood I have found that I can do great things with...

Agree with Greg.

Originally I find that 18 pounds was the biggest turkey I could get in the kettle with the rotiserie ring. Lately I have found that I can get a 20 pound bird in, if I truss it with string! Keeping the temp up is no problem. No hot spots on the bird. Skin is to die for! The thing cooks 2 big...

Not to put a damper on things, but I finaly gave up on crisp skin from the Weber Bullet. I broke down and bought the powered spit for my Weber Kettle. I love that thing for poultry and rib roasts. The spit handles two chickens or a turkey up to about 12 ponds. Skin gets crisp. Meet is...

Chicken fat is an amazing thing. It is a staple in many ethnic foods, and if you eat ethnic foods you have consumed it! It's a dirty little secret just like lard (port fat) used to be before Emerill Championed that wonderfull thing. It is no more prone to bacterialogical contamination than...

I had good results with salmon with cherry. Best luck.