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Here's what I do. When I want to go low and slow, I use water - anywhere from a half gallon to a full gallon. If I want higher heat (like you would with chicken or turkey) I use no water - just an empty foiled pan. Water in the pan will give you lower temps. When you want higher temps, skip...

I've done the herb-crusted recipe a couple of times now. It always comes out great. Yours looks really good. I added my own twist to the recipe too - bacon. I laid bacon strips across the top of the roast. It serves 2 purposes. First it adds a little bit of extra flavor and fat juice to...

Looked a little better than my first set of ribs. And mine were over-cooked also. I think mine were a little more over-cooked than yours though. Its funny looking at those pics. You can tell it was your first time out cuz all your equipment was all nice and shiny I remember those days...

From the side. I did one straight down once and it was too close to the bone and threw off my temp readings.

I've only ever used one brine and I've used it for turkey and chicken. Its John Kass' recipe that I found on YouTube (link below). I like it because it uses apple juice instead of water and it also uses a few spices in addition to the salt. So not only does it make your bird more moist and...

how can I find you on craigslist - can u post a link?

Thats what I did. I put some chicken stock along with half a white onion, some celery, some fresh rosemary and oregano and the neck and giblets. When the turkey was done I strained it and added it to a roux. BEST GRAVY EVER!!! ANd my turkey was brined but I had no issues with salt. I did...

Mine came out good - a 12.25 #er on my 18.5" WSM. Brined in John Kass' brine recipe and I used the "Big Time Gravy" recipe from Grill With Weber's YouTube channel (with my own extra twist). Turkey is moist and tender and full of flavor. Gravy is the best I've ever tasted. Not bad for my...

I think you could go either way.

I'm doing a 12.5 pounder on my 18 inch WSM. This is my first turkey ever. I'm using John Kass' from the Chicago Tribune apple juice recipe (search "kass brining" on YouTube). Bird went in the brine 11am tuesday morning. I will take it out, rinse and air-dry around 11am wednesday and smoke...

I didn't know Stubbs had lump. I use their briquettes and I like them. They burn good, minimum ash, and a cleaner more natural smelling fire than with Kingsford. I like to use Royal Oak lump which I get at WalMart.

Just wait it out. When I first got mine I did the exact same thing as you. I put some ribs on at noon for a rib-off at a friend's house. Went to my friends and many many beers later I returned home at 3:30 the next morning and the lid therm was still reading 235 - 15 hours AFTER I started my...

Usually what I do is put all 20 coals to one side in the chimney. That way they light and burn more efficiently. Give it a shot. Good luck.

I think 45 unlit on top may have been a bit much. I usually go with 20 unlit. I actually count out exactly 20 coals. Seems like everything else you did was okay. Try 20 unlit on top next time - I think you'll see a difference and pleased with the results.

Kyle, I think I have just the thing for you. Click on this YouTube link below. I have used this brine on turkey peices and whole chickens and its great. Not sweet at all and makes the bird good and moist. So moist that when I used it for my whole chickens, I was feasting on the breast...

I use a Brinkmann rack with 6 slots. I've used it to make BBs and it works good. I cut mine in half and with 6 slots I was able to get 3 BB slabs (the ones from Costco) on with no problem.

Yes it does - as long as you ordered the correct door. I ordered a door for a post 2009 18.5 inch WSM and they sent me the door for the pre-2009 model and it didn't work. I emailed them and they sent me the correct door right away.

Its done when its done. Use the food probe on your Maverick and put the tip of the probe in the center of the roast. I like a good medium rare and I usually pull mine off when the internal temp gets between 125 and 130. Let it rest for about 30 minutes under a loose foil "tent". The temp...

I use Royal Oak lump and I usually get it at WalMart. That being said, for me the worst part about using Royal Oak Lump is when I run out...cuz that means I gotta go back to WalMart Love using it - hate going to buy it. I also use Stubbs and usually stock up when it goes on sale at Lowe's...

U don't NEED to tweak it - but sometimes you can get a little better seal with some slight tweaking. Only thing is, this door is not as east to persuade as the stock door. One thing I've done to cut down on the amount of smoke that escapes is I started putting my door on upside-down. Just...