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Well, I just did beer can (without the can, just on the stand) on the grill. 4lb bird --no brine, no seasoning, just out of the fridge and on the grill--after 1hr5min at 325-350o turned out perfectly juicy all over. Skin wasn't as crispy as I would like but still tasty. No wood here :D

Just compare prior year return(s) to this years and as long as nothing has changed source-wise, those programs are super easy to learn/use. Course, that's coming from a CPA but I still use a free download. Up here, one I use is called Studio Tax. I can't imagine our tax structure is any...

I still believe 100% in S.V. (despite what Monty said ;) ) but at 156o, a tad too long on the grill. Your plan at 2min per side might be pushing it if it was already 156o. OR was the 156 after your 2-3 min flipping period? Next time I'd stick to the max 1-2 min / side REGARDLESS of how brown...

Thanks for the update Rich. Best to Barb (and you ;) )

Looks like it might depend on which version you get

ANY way works as long as the stone gets up to around 500o. Takes about 30-45 min. Got one of those infrared surface readers?

Make sure you read as many reviews of diff cannons as you can find b4 you buy. I did and got what I thought was the best one. It wasn't and it was sent back. THEN I reviewed tests done re: is a foam cannon really better than the usual hand washing? And I agreed with several reviews after...

When I made my own brew, used a two-handed capper (still have the equipment). NEVER had any issues using it. It was a snap ;)

Nice Bob, I might get one one day :G

IMO, although I use both a "gas" grill and a WSM, I only have a rotisserie for the grill. There is no direct flame when smoking so I honestly can't see a need.

just made the original again. I adjusted a bit: 2/3 of the 2nd half of both beer and spices AND added 1t extra of each seed to the first soak. Consistency is perfect.

A litre?? Goes good with grilled sausages ;) Lots of variations available--your garlic/basil being a good-looking one . Roasted garlic and carmelized onions being another. Storage up to a year in the fridge is a bonus.

I''m so confused. Must be cabin fever ;) Winter will never end.

You're a brave man getting lions for brining :D

Apparently not. The WBC disorder is emerging on a global scale and the incidence rate could be up to 50% of a flock. From April 2017 https://atlasofscience.org/the-woody-breast-condition-affects-texture-characteristics-of-both-raw-and-cooked-chicken-breast-meat/

Thought I'd resurrect this as I needed my recipe again. Any more experiments?

Interesting note about the brine tank and furnace. Mine is right beside ours as well and when the bag is dumped in, a lot of salt dust rises up. I instinctively put the lid on quickly to contain the dust because it really dries out the nasal passages quick. Looks like I did it for two reasons :D

IMO, although lots "spritz" the meat (albeit infrequently due to heat loss), water in the pan does zip for moisturizing. It's purpose (if used) is to moderate the temps. That's why a lot of us use terra cotta dish instead of water for heat moderation. Less mess, less fuss.

Sausages would give you more "relax" time--no muss no fuss.

1/3 of a chimney way too much IMO. In my 18, I'll go 12 max-usually 10. For you, maybe start with 15-18. You burned through the unlit stuff too fast using so much lit to start with.