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Happy Belated Thanksgiving! Double the fun! Here's some double the turkey for you! Rotisserie keeps things so juicy! Cooked these on my custom cooker with some Weber parts mixed in. With video! [/URL][/IMG] https://vimeo.com/193472627

Good little dinner... All cooked in the jimmy. Hung the corn and grate cooked the rest. IDK if avocaos were ever thought to go on coney dogs but i approve!

Wow that looks excellent! IDK if i'll ever do the sous vide but i'd sure eat something like that.

Thanks Angie, and like i mentioned earlier use a good non stick pizza type of pan surface. I just think that airbake would work well

Robert make sure you put it on a good surface like maybe one of those non stick air pizza pans or something, foil sprayed with non stick would work. Thanks everyone I enjoyed it. Seems it's hard to find a good sausage roll outside of the pizza places.

Wasn't quite sure if it would work. Here's some of the step by step. Fuel-chimney of partial burnt stuff Cooker -Jumbo mini aka Jimmy Temps- put it on around 250* then opened up the air and went to 475*

Just curious how hanging sausages over very hot coals would do.... Well I'll tell you just awful really. lol I took them to temp and moved to the sear even though I thought they'd do a tad better before the sear but nah! Gotta love greasy Italian brats! :) I added some cheese sauce and...

....lol and the legs held up! Figured something like 60 lbs total with the pot on the J Joe. Weber makes a good little grill!:)

It does make me think about a bbq catering business someday. The meats fed about 100 people but not everyone eats pork of course.

Thanks everyone for the kind words. This was a block party...here's some more pics.

It was a heavy load but the Jumbo Joe pulled it off. It was easy getting up too temp even with all that cold meat...Might have been 10-15 and it was over 400* They did start to fall off the hooks when we were pulling them but not a big deal since i had a grate safety net. 5 1/2 hours and it...

John I do the same thing in the little mini, just hang rebar and lid goes on top. These were quarters from not long ago. The chicken was good and the baked potatoes were good. Oh no diffuser of course.

This was just a small scale experiment to see how they did because i have to cook a bunch soon and figure it will be a good way to do it. I cut off the flappy piece of fat and hung them with the skin to the outsides and cooked 450* on the Jumbo Joe mini....aka jimmy

Yea that kind of cheese sauce is really good....anytime you make a roux like that for some reason it keeps the cheese fluid. Yes you could make a roux for the sauce or just sift some flour in and you definitely don't need salt because it's in the bouillon. If you use beef stock then you need some

Love mushroom and swiss...fine job Sometimes I just saute the mushrooms in beef bouillon and add flower to thicken into a sauce.

Looks good. The fatty birds always got the juiciness but the grease keeps the skin moist. Sometimes stopping the spin for a bit on each side helps, I use the stop spin for searing, maillard reaction and caramelization. Oh and I always cook way hot.

So easy to do. I posted below how i did it. It sits right on top of the rebar. It works fantastic, i can't believe it. The heat stays solid and it get's a great convection...even heat distribution inside. Thanks Craig Thanks! Thanks it was very good and it was moist. The H&F hanging...

I don't know if some of you remember but a couple of years ago I made a smoker out of a Jumbo Joe using a 80 Qt SS stock pot. It's been a really good smoker, probably one of the best I've owned. A while back I started to see how hanging meats would do in it and used different setups. I...

Go Irish! I like hearing that from a Florida resident! Thanks!