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I did a turkey in my 14.5 this year and it came out fine. I have a pic but don't have an account anywhere to post it. The bird was just under 11 lbs, smoked using lump at 350 degrees for approximately 1.5 hours. I had a small issue with my temp gauge in that I kept getting different readings...

That looks amazing. Now I make gumbo all the time in my dutch oven on the stove, but never thought of using my smoker. Does it impart a different flavor? Other benefit? Really curious about this!

Well, I'm particular about what I buy, so once again this year we have a fresh Rocky's organic turkey, $2.99 per pound. And an extra 25 cents per pound for them to brine it (their brine is divine, lol). Third year in a row with this bird and it's so much better than any I have had before. The...

Cooking it on too low a temp apparently did not allow the fat under the skin to render, and the skin did not crisp. I tried the "cornstarch" method of adding 1/3 cornstarch to the rub to try to crisp the skin, but I found that changed the texture of the bird meat as well and not for the better...

Can't tell you the max time with lump, as I've not yet run out. Of course, if the temps started to drop you can always light a chimney load and add in - probably not a good idea to add unlit as the temps would drop drastically. I got my royal oak at home depot btw. Yes, the white smoke goes...

I've been doing a lot of chicken as practice for my turkey, so lots of HH on my 14.5". I easily get and maintain 350+ the following way: lump charcoal (not briquets), no water pan (just a drip pan on lower shelf), all vents open 100%, and a screwdriver under the lid edge on the side facing the...

I haven't cooked a turkey but I've done several chickens. My 14.5" can get to 350 using briquets if I prop the lid with a screwdriver. However, using lump, I can easily reach 350 - in fact, I had to close my bottom vents to 1/4 to keep it from going higher. In both cases, I used a full mini...

Wow! That looks amazing! I haven't done a brisket yet because I hate getting up early and don't trust it to run overnight, so no double-digit hour cooks for me. You have inspired me here, however, and I will be trying a HH brisket this weekend on my 14.5" wsm. Here's hoping it looks almost...

Lol, yes, slide a thumbnail under the back and it pulls out =). Of course, after I posted I went to use my new (used twice) DOT and now it doesn't work! Grrr. I get a reading of "HHH" every single time I insert the probe. when I remove the probe it properly says "no probe". Nothing in the...

How does your skin come out at 265-270 degrees? do you finish it off over high heat to crisp it? I can use a vertical rack, but maybe in my 14.5 I would have to put it on the lower grate and leave off the top grate to fit it - I don't think there's enough room under the 14.5 dome for a...

I bought one a couple weeks ago; it works well. I did use the magnet to attach to my wsm lid which I think is a no-no as the current temp reading ended up "HHH" which probably means too darn hot! Now I use the little fold out stand. I do wish I had gotten the right angle probe which is...

I've done chicken 3 times on my 14.5". Last time was the best in terms of crispy skin. I propped the lid with a screwdriver, used a full load of Trader Joe briquets and a full small chimney of prelit spread on top. Held 350 degrees for more than an hour once it reached that temp (then I...

I just bought one and will be using it tomorrow. I have a thermopop which I've used but having an alarm for temp will make things easier. I already had a grate thermometer and didn't want to spend $60+ for a maverick. It will be interesting to see if having the Dot makes a difference in my cook.

I did my first BB and used water. I hadn't used water at all previously with several chicken recipes. I think I could have held temp at 250 without the water, and the inside of the lid turned rust orange color after I used the water. Two chicken smokes and no water later, it is back to black...

I'm planning on smoking a turkey for Thanksgiving but don't want to cook a whole one in advance just to make sure it comes out ok. I have used my new 14.5" on chicken enough now that I no longer have rubber skin. I can get the heat to a steady 350 if I prop the lid just a tiny bit and don't...

I crunch a foil pan from Costco (steam pans, 30 for $5.99) against the bottom of the water tray; it lasts about 10 uses. If I'm not using water in the tray, I put foil over the top with a slight depression to catch drips. Anything that manages to run over the sides (nothing has yet) will get...

Dustin, thanks for the interesting tidbit of info about how Prather started. Their meat really is awesome and worth every penny. A lot of my local restaurants use it as well. Getting back to cooking grass fed beef, my understanding of the advice is "very carefully". Lol.

Bob, I hadn't heard of Brandt beef although I live in California, so I looked them up and did a little research. Apparently they use GMO corn as part of their feed. bummer. SRF is fantastic, though. There is also Prather Ranch, Nieman, and Belcampo...

The choices are there, albeit fewer. That's why it is really important to support local, pesticide free, non gmo, organic suppliers. If it becomes sufficiently lucrative, as we all know, more will follow. That is why you now have Safeway, etc., with shelves of organic products, and Costco...

AS we all know, studies are funded by someone. There will probably always be "evidence" to support both sides, but I prefer to err on the side of caution. There is so much in the world I can't control, I will take my little victories:D (1)...