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We had an 18 pound Turkey taking up space in the freezer, and the wife knowing I like to cook things over fire, suggested I grill it this weekend. I have it defrosting in the fridge since Monday. I have never grilled a whole Turkey, and was looking for any and all suggestions. I think I...

Due to the weather, my friends party that was scheduled for Sunday at 3 pm, was moved to Monday at 1 pm. It is now 10:15 Sunday morning, and my 4 butts are about done. Was going to wrap them, let them rest for 2-3 hours, then fridge them whole. Tomorow, I will put the four butts (still...

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Having a composite deck built (finally), and am just now realizing I have to be careful about heat/grease/dirt from my grills/smokes. I have an 18 inch WSM, 22 inch OTP, and a Genisis S-310. I have a grill matt (from Lowes, the brittle ones), but am not sure how bad the "fade marks" will be...

Bill, Can't find the pics of your Ranch with the 10 inch collar. Looked in the mod section, and searched your posts. Can you direct me to a picture ? Thank you, Stu

Friend asked me to diagnose his grill problem over the phone. Best I can tell, he just got a (few years old) Genesis S310. Says he has a newly filled propane tank, but can't get the burners to stay on for more than a few seconds.My first initial guess is a clogged fuel line (spiders). Said the...

Weber 22 inch One Touch Platinum. Got it off CL for $75. About a 1 hour drive.Never used, in box.(It is a discontinued model) Was originally loooking for a used Performer, but they are harder to find on CL, and fetch a good price. Kinda like this thing, came with the charcoal baskets, hinged...

When you use the clay pot (instead of water in the pan)and you cook something fatty, like 2 butts, what happens to all the grease/fat ? I would imagine it slides off the foiled saucer into the fire, correct ?

Finally got a hold of some Wicked Good Weekend Warrior, and there were about 10 pieces that were HUGE ! Like, bigger then a grapefruit big. Would you break these in 2, or leave whole ? (for both grilling and smoking)

I live in central NJ, (Holmdel), and just spoke to a Wicked Good distributor that comes to central Jersey occaisionally to deliver cooking wood to restaurants in the area. Very nice guy. Told me that if I get an order of 40 bags or more, he will deliver it (meet me at a convienent location)to...

Smoked up 2 picnics last night (though one was labled a butt)using the minion method using Rancher briquettes (first time not using K). On at 9 pm. I have to say, I found the Rancher to be more sensitive to vent adjustments. Long story short, I got over confident, and did one last vent...

It's friday, and I'm sitting in my office. I am smoking a butt and a picnic tonight for a friend. I took the butt and picnic out of the freezer Monday night, and put them in the vegetable bin in the lower part of my (cold) fridge. I now realize, I haven't checked them since I transfered them...

One team, I think it was Mad Mamma, was using a tool to help pull their pork. It was like brass knuckles with pronglike extensions (bad, bad desrciption) worn on each hand. Anyone know what they were, or where to buy them ?

My wife brought home a free ham she got at the supermarket, and says "here, smoke this !" It is a "Cooks" brand, Butt Half (some label claims) -Bone in -10.21 lbs. -Ham and water product -23% of weight is added ingredients -ready to cook -super-trim, Hickory smoked So what do I do ?

From the NY Post: R.U.B World-famous chefs come here all the time - but Paul Kirk is different. Kansas City's Kirk is a top pitmaster, with seven world barbecue championships under his belt. Next month he opens Paul Kirk's R.U.B. (Righteous Urban Barbecue) in Chelsea, where the usual suspects...

Finally got to use the WSM, but with mixed results. I was able to use and control temps perfectly (I think), but my Pork Shoulder and Brisket came out quite a bit dryer then it should have. Heres the gory details. Pork Butt(really a bone in picnic) was 6.46 lbs with the skin on. I did remove...

Due to my smoketime last week being cancelled, I put 2 butts (about 5lbs each)and a small brisket into the freezer. I plan on puting them on the WSM Saturday night to eat Sunday. At what point should I take them out of the freezer ?