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Personally, I prefer vertical roasting, and to fit 6 yardbirds on there, you might need to go that route (depending on their size). I have a couple of these that came as a bonus when I bought something else (I forget what): Buying 6 of these may not make sense (unless you'll frequently be...

Yup, pulled pork. I'm liking Tim's suggestion re: cracklins, though. Might have to give that a try, if only to see my wife's reaction.

Went to the local BJs to get a boston butt for Saturday but they were out :mad: so I had to get a 10# picnic. I've cooked dozens of butts over the years, but never done a picnic. I've been reading and youtubing and it seems like some folks leave the skin on, while others take it off. For those...

I have a newer PartyQ and while I have not tried this, there's no reason it wouldn't work. AA batteries are still the same size.

Yeah, I can't say that I definitely tasted the herbs in the meat, but it did keep the bottom of the bird from burning. In this case, it was mostly rosemary as a neighbor had given us a whole bag full of it and it was starting to wilt a bit. However, the local bulk produce place has big bags of...

I usually buy a twin-pack of fryers at BJs that each clock in at about 4-5 pounds. I think they're Purdue or Tyson? This past weekend, I wanted to cook a single and got a 4.5 lb store-brand (Giant food stores) "organic" which was on sale for $1.29/lb (the ones at BJs are $0.95/lb). I prepared it...

This should work, but you might need to use some metal skewers to elevate the lid slightly so the steam could escape. Or, you could flip the lid over (easier if you have a lid holder) with some coals underneath and fry it in small batches. This looks like it would be a perfect candidate for pit...

I'm becoming more of a purist in terms of rubs, often using just salt, fresh ground pepper and granulated garlic for smoked foods. That being said, I wouldn't look down on anyone for using "smoked" ingredients in their rubs or sauces. Personally, I like to use them to bring a smoky flavor to...

Wow...6 feet is a lot of paper towels to use up (says the cheapskate who is appalled at how quickly his family goes through paper goods). Personally, I'm luck enough to have a Performer with gas assist for when I'm at home. Even if I'm cooking in a (Camp) Dutch Oven, I use the Performer to get...

Looks great! Just try to avoid the pre-marinated ones. While they're more convenient, most have way more sodium than anyone should have in one meal and lord knows how many other preservatives and crap you don't want. I always buy them unseasoned, but usually split them out (they usually come two...

With a subject like "Polish Taco", I was expecting to see a tortilla wrapped inside of some kielbasa! But this looks much better.

Equipment-wise, most of my grilling happens on an old SS Performer and most smoking on a 22.5" WSM. I also have a couple Jumbo Joes and a Cajun Bandit Stacker that converts one of them into a smoker. I also have an old Blue Ember gasser (cheap Lowe's store brand) which really only comes out for...

Yeah, you can get rid of the salt, but the curing agent they use (I suspect there was some potassium chloride - aka: salt substitute - in there based on the slight aftertaste) doesn't come out as easily. This was easily the pinkest brisket I've ever made (courtesy of the cure), and while it...

Dang that looks tasty! I'll have to try that recipe...burgers are a sure-fire hit in our house.

That chuckie looks amazing, as does the pork!

Thanks for the compliments. Had it for dinner last night and everyone (even the cats) loved it. It was definitely a tad overcooked (had to serve it with a small spatula; trying to pick it up with tongs or a fork just made it crumble) and a little on the dry side, but the flavor was really good...

Grabbed a couple of corned beef brisket points for $1.99/lb last week with the intent of de-corning them (soaking/rinsing to cut down the salt content) and then smoking. I started soaking one on Thursday night and changed the water every 12 hours until Saturday night, after which I just left it...

When I got my first WSM, I exclusively used the "tin can minion method" for the first year or so. Never had any issues with getting the cooker up to temp. Then I was getting set up for an overnight butt cook and couldn't find my trusty tin can, so I just spread the lit coals over the top of the...

I've used both grates to cook multiple pork butts (as many as 4 when I had my 18.5 and 8 in my current 22.5) and also butt & brisket at the same time. Most folks put butt on top, brisket below; the thought being that the extra fat in the butt would drip down and "baste" the brisket. However...

Yup, that's the game plan for tonight: carve up the meat and crockpot the carcass overnight to make the stock. I'm guessing I'll get about 7 # of meat from it.