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Cooking it at 325~350 would definately be the way to go. I just did a 13.5 lb practice turkey and it took just 2.5 hours at that temp, although mine was an all natural bird that I brined myself. Obviously a 22 pounder would take more time than that. Not sure if a self basting would make...

There is also a recipe here in the cooking section... http://www.virtualweberbullet.com/turkey1.html I've never gone wrong with any recipe that is on this site.

Yeah, any of those West side stores would be better. I don't work at a store, I'm at the regional office, that's in Sherman Oaks. The MOST convenient store for me to get to would be the one on 4520 N. Sepulveda. (just south of Ventura Bl.) Just let me know, it's really no trouble at all, I just...

Spyro, I actually work for Whole Foods Market, and you're right, our price is high. $4.99/lb. for a 100% natural, humanely raised, nothing added turkey breast. I see you are in Pasadena, and we have a store there. If you want, I can meet you there sometime, I get 20% off that price. Word of...

Totally agree about the smell of lighter fluid. Even though I only discovered real BBQ a few months ago, I have been using a chimney starter for years. I was at my in-law's for dinner 2 weeks ago, and my father in-law dowsed coals in lighter fluid and lit up his smokey joe that way. I almost...

Yeah, it can get frustrating. I had a butt stall at 172 for just under 2 hours. I thought it would never go up, but it finally did. It shot up to 190 quickly and then settled at 192. I was going for 195, and just decided to pull it off after an hour at 192. As I went out to take it off, the temp...

I don't know about what michael m just said, but I do know that a pork butt (shoulder) is composed of several (seven?) different and distinct muscles. Perhaps one or 2 of them is generally considered a tougher muscle? On the 2 butts I've done, I did notice a difference in the sections, but none...

If you have a kettle grill, just set it up as an indirect heat cooker, which is essentially a poor man's version of a smoker. I use that because I still don't own a WSM. (Christmas is comming... christmas is comming...) It will be much less stable than the WSM, but worth a shot.

Ribs are somewhat difficult to use a polder probe, so most use the tear test. Grab 2 bones and apply light pressure, if the ribs tear apart easily, you're done. If not, keep smokin'. If you are able to get the polder in a good place, 185 - 195 is average for doneness, the higher the temp, the...

If I'm not mistaken, those country style ribs are just pieces of boston butts sliced up, not technically ribs at all. Personally, I'd treat them more like a butt, and cook to an internal temp of 195. My guess is that it would take more than 5 hours. I also wouldn't use foil, they should have...

Read up on this site about using sand in the water pan, instead of water. That would greatly reduse the amount of ambiant water in the cooker. I've never tried that, because I love the results I get with water in the pan.

Don't know the measurement, but it was the smallest one, really really small.

No, I used indirect heat. About half of a Weber chimney of coals and pushed them all over to one side. It was enough to fuel the entire cook. Had the water pan on the other side, ribs above the water pan. I had the bottom vent about 1/3 open the whole time and attempted to make adjustments with...

That's right, I had excellent results while camping, and using the only cooker that I could easily bring along... a Weber Smokey Joe. My large kettle would not fit into the storage compartments of the motorhome we rented without totally taking it apart, or putting it inside the actual...

You may have also gotten "enhansed" ribs. These are cryo-vaced and have a salt/water solution added to the meat. By themselves, it is not overpowering, but when coupled with a salty rub, it can overpower. Also, most recipes call for Kosher salt or some other manner of non-iodized salt. If you...

Just a shot in the dark here, but have you checked your thermometers for accuracy lately (or at all)? It sounds odd that it would have been cooking for 15 hours at 250 and still not have gotten to 190 internal. Of course all pieces of meat cook differently, but that seems to be "outside the...

Konrad: Don't be rippin' on the Patio Classic. That's currently my only "smoker," and I have gotten awesome results from her. It does take a LOT of babysitting to get the temps just right, but I've gotten the hang of it. I also wouldn't do an over-nighter on it. It's not the best thing to smoke...

Only 2 bad experiences. The first was while camping. (I had posted this in the beginner's forum after it happened) I don't know if it was the altitude, the wind, or poor quality meat, but my ribs (both pork & beef) were as dry as dry could be, 100% crispy in fact. That taught me to keep a clocer...

Darrel, For chickens, I use a culinary injector and use a rather thin sauce in addition to a dry rub on the skin. I have never brined, but injecting the liquid sauce under the skin and numerous other points in the meat has worked really well for me.

Dang, I'm going to have to look around and see if any True Value stores are going out of business near me. $90 for the WSM is unheard of!