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Thanks Chuck, I haven't stopped using the 14.5 my Wife got me for my Birthday since September, I freaking Love it. Did a rare Prime Rib roast Tuesday for our Anniversary, over the last 2 months, done lots of brats, a couple of pizzas, and 2 batches of jerky that were the best we've ever had...

Haven't done a high heat cook on the new 14.5, so I've got 2 monster turkey legs I was gonna roast a couple of days before Thanksgiving for extra stock... But... My Wife loves the turkey legs hammy tasting like at the Renaissance Faires, so I've got 'em brining in salt and brown sugar. I'll hit...

Love the Friday nods, one of my all time faves!

EXACTLY what I'm thinking about doing this year since I'm so paranoid about my crisp Turkey skin but I want to try drippings from the smoker which I have never done.

I'll post 'em, I used to have a Big Easy too, absolutely loved it, post back on how that goes this weekend.

Definitely on the fence on the gravy pan in the smoker, I don't want moisture hindering crispy skin. I usually roast up a few pounds of backs, or wings a couple of days ahead of time to make gravy stock so I'm not rushed on Turkey day.

Any foreseeable problems doing a high heat Turkey cook with no water pan/clay saucer etc? As in no heat sink or diffuser at all?

I plan on doing our Turkey in the 14.5, I'll post pics when it happens. Using lump, no water pan. Have nt decided on vertical on the bottom rack or horizontal on the top though. I'm lucky though, I have an 18.5 also if it's too tight in the 14.5

Teddy, don't do meatloaf on the grill or WSM unless you're prepared to never ever do it in the oven again. Lol

On a high heat cook, how do the drippings not burn without some liquid in the drippings pan?

http://www.nakedwhiz.com/madmaxturkey.htm I follow this prep, ice the breast...I'm kicking around using a pan for drippings this year, can't decide. For chicken and turkey though, I go no water pan at all

Thanks! Water in the pan as well?

Ok, I've done a few turkeys on my 18 WSM, one with charcoal, the other two with a turkey fryer burner rigged through the door afterburner style. They all came out fantastic, high heat, great skin etc. Doing research for this Thanksgivings bird, having family over, so, of course, I want...

Fantastic!!! Tutorial please

I'm so glad you posted this mod...my Wife got me a 14.5 WSM for my Birthday and I thought that would be the end of the mini. Now, it will be a dedicated pizza oven. I've been kicking around different ideas for getting the lid temp way up...I hate the bottom being just this side of burnt while...

Here's a tip if you're cutting holes in the bottom...use the steamer insert for a template for nice even holes

You guys Rock! I'm building one at the moment for a close friend for a wedding present. I'll post pics when it's done, just going on advice here, not re-inventing the wheel on this one. ...btw, the Sears close to me carries the tamale pots if anyone is having a hard time finding them.

Here's some info/recipes on Southern Cornbread...that and some good Chili or Pinto Bean soup, and I'm in Heaven! http://www.olsouthrecipes.com/cornbread.html http://www.foodnetwork.com/rec...ad-recipe/index.html

Thanks so much for posting the recipe...I LOVE bean soup...BUT... Once you give up using those poor excuses for smoked meat called hamhocks and start using that wonderful leftover pork butt that's in your freezer from your last smoke...you'll never go back

"Almost" nothing better in the world than fresh homemade chunky Guacamole (I can't stand the puree'd stuff). Haven't tried it yet, but one of the FoodNetwork peeps adds a bit of chopped chipotle's in adobo.