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Thanks for the input. It will be for the main course. I think what I will try this weekend is a breast with nothing but a pinch of salt and pepper, and one that has been brined. Then I can taste them side by side and make my decision before I commit to cooking 20 of these. I've grilled duck for...

First weekend of november I will be smoking up some wild duck breasts for a group of about 25 people. Some of those people are small kids (who will most likely want sausages) and some won't be eating duck so really it will be about 15-18 people at most, I think. The duck breasts will have fat on...

I have that side table on my 18.5" OTS and find it very helpful. I do wish it was slightly larger though. I have been thinking of getting a second one for the other side, but that costs money. Moving the grill a little is no problem, but if you are going to be putting it away in a shed after...

I have one and use it a lot. You would be surprised how much you can fit on there. Its actually my go-to grill.

About 100ft from my house (in Belgium) is a store that has a copper OTG and an Apple Green OTG in the window. They are very nice looking indeed. But remember, we pay a lot more here than you do back in the states. They have to offer "something more" in order to get Europeans to pay the high...