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OK. Now I get it! Obviously learning impaired... AR

And so the consensus is.... don't brine an enhanced bird? brine it, but not too much? What? (I have one in the refrig right now) AR

IMHO the WSM is not well suited for Turkeylurkey. Yes, it can be done...obviously with much success (just see Keri's pics), but if you have a kettle, why not just use it? I am going to use my kettle - indirect heat and with some smoke wood for good measure - and leave my WSM for the low and...

Paul Kirk's Championship BBQ is a great resource and reference. Reichlen's books are great. KCBS has a cookbook I found very informative. Dotty Griffith's Celebrating Barbecue. I just take them out of the library here. There are literally dozens available.

"Yumrmmmawrmmmyumymmrmmm...smack...smack...smackmmmm....pork butt good." The ankle is a healin' Got a regular shoe on Still stepping very lightly Not yet drivin' ain't no fun AR

Whew....close call. Fell asleep too late last night while nice 7.5 pound butt was smoking on the WSM at 250 (lid temp) over Kingsford (Minion) and some nice chunks of hickory. Was a little short on charcoal at the outset, but figured it would make it ok based on the last few smokes. For...

Keri, Magnifique! Thanks for the link. If I can make my turkey look like the one in the pictures, I"ll be a hero. I look forward to trying one in the next couple of weeks. I take it your bird was natural to start, prior to the brine? AR

I have both arrows in my quiver. I've read many posts about the WSM methods yielding good birds, but sometimes with rubbery skin. I've used my kettle in the past and had good result - with very little effort. I am looking for birds on sale now, so I can to a test run on the WSM. Any...

My question about using sand is this... If you fill the water pan with sand, then shouldn't the temperature of the lower grate be much hotter than usual (e.g. when using water). Sand seems to be a wonderful conductor of radiant heat. I'm no scientist, but on a sunny day at the beach...with no...

Since my ankle is still mending (broken on 9/5) I let my wife check it this morning around 7:40. The cooker was at 250 and holding. I might be slightly wrong about the percentage the vents were open. It's the eyeball method of estimating. Probably between 10 and 15%. The butt was only a...

OK. I fired up using the Minion Method. Maybe had a few too many briquettes on fire at first. I had already seasoned the Butt with a rub from Dave "Two Horse" Munson's posting a few weeks back. Had it on for about an hour before placing on the top rack at about 6:00 p.m. Did not record the...

Many good points. When you refer to wood that burns wet, does that mean unseasoned wood? I try to bbq with smokewood that is seasoned. Interestingly, I watched a show on cable the other night that was all about bbq places nationwide. One place in TEXAS only uses salt and pepper - no sauces...

I just re-read all of the posts and the radiant heat issue of the sand in the pan has me puzzled. Is it same to assume that the water pan can only reach 212 degrees or thereabouts, because at any higher temps the water will boil off as steam - right? The sand pan however has no such thermo...

All of this sand talk has me thinking about trying it. The ease of clean up seems like the main reason for doing it. That's a darn good reason too. AR

Glen, I get the picture now! Thanks. I'll be trying that sooner or later...when the bad ankle is healed and I feel like a project. AR

Good on ya' Chuck. Hope it goes well. Take some pics and post 'em if you can. Welcome to the forum. AR

I've never tried it, but it seems more logical to try it in reverse. Do the cook mostly over the filled water pan....you get consistent temps...and worry free cooking. Then, nearing the end of your cook let the pan "dry out" and remove it. My butt is fine with the pan in the whole time, but...

I"ve only used light brown in my limited experience . I dry it out in the oven at 250 degrees for about 15-20 minutes (per cup, spread out on cooking sheet). Then I put it into a ziplock and beath the stuffing out of it with a rolling pin. AR

There is one store locally that cuts them that thick up here called Randy's Market (143rd and LaGrange). I've done them 2 times. I'm not sure if I liked it better than a normal cut or not. It sure is cool though. Can only eat 2 or 3 bones and I'm stuffed. Good pics. Any pics of the end...

Just finished a fine smoke yesterday of 2 slabs bbrs, one slab spares and a 9 lb butt. When measuring doneness for ribs I do a visual and touch/tug test. That works fine. My bbrs were a tad too tender after the foiling stage, but my wife loved them. The BUTT however.....that thing gave...