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I like the baskets mentioned-- I picture myself using them to do wings.

Thanks, all!

Used a rub called "Carolina High Country BBQ Rub" from the Savory Spice Shop in Franklin, TN.

Sorry it's taken me awhile to respond, John. Have been out of town most of the weekend without a computer. It's actually two of them at a 90 degree angle. Got the idea from the folks on this board as a great way to keep smaller pieces of lump from falling thru.

Anybody know of a place I can purchase 'extras' for my new Weber rotisserie? Example, I have seen photos of basket holders on a rotisserie, and could see getting use out of something like that. Just unsure if certain brands will/won't fit onto my Weber product.

I was running 325 without much issue prior to putting the turkey on. Really think the big issue was just that I had a stinkin' 21 pound piece of cold bird on there. Oh well-- the hot squat saved the day, and one way or another I know I can and will keep the temp high enough when I do another...

Wife got me the Weber rotisserie for Christmas and tonight was it's maiden voyage... Trussed the chicken following the steps given in the video midway down this page... The Performer was fired up and ready to go. Pardon the coal dust on the grill lid-- it's been bitterly cold outside all...

Thanks for the feedback Chad and Gary. After this cook I think that's what I'll be doing. That, and for a future turkey cooks, two lit chimneys instead of one.

Thanks Chris! I've got to take some time this weekend to poke around Mike's site some more, looks pretty helpful.

Yesterday was a day of firsts for me. First time smoking a turkey. First time using lump in my WSM. First time doing a hot squat. Before I get into sharing details of everything I just have to say how great of an experience it was-- and the resources on this website and forum were a huge...

My wife is awesome and got the Weber rotisserie for me! Have a question... This came with it, but I don't see it listed at all in the manual or the parts list. I assume it's a counter-weight? Where do I put it?

HA-- you have me mistaken for a handy person. ;-) I'm planning to get the Maverick if I wind up getting the 'Tisserie for Christmas.

Got a couple inches of snow on Saturday, and my 18" was out there like a trooper, working on a 6 pound pork butt.

Thanks guys. Think I'll be getting a rotiss for Christmas and suddenly wondered about that whole thermometer thing.

Just curious, when one is doing a cook with their rotisserie, how are you checking the meat temp? Assuming you can't really keep a Maverick probe stuck in the meat while that bad boy is spinning, so do you just stop it and come check temps periodically?

TWSS. :p (Yes, I'm 12)

I keep seeing threads like this and I'll want to get into making my own sausages. Sure the wife would 'love' that. HA.

This flat saved flats for me. I've done two others prior to today and both times wasn't that pleased with the results. Today's attempt was actually sort of a make-it-or-break-it moment in my mind-- if I didn't feel like I improved on the finished product, I was probably going to avoid flats...

I have pulled the brisket from the cooker after seven hours and fifteen minutes. It was quite tender when probed and temp readings were all around 190-195'ish. Currently it resting, wrapped very lightly in foil. Shot of the brisket prior to getting wrapped for its rest...

GR is a great city, Bill. If you're ever in town again and are looking for recommendations on what to see/do/eat, let me know. WRT the empty, foiled-over water bowl, I never really felt like I had any issues keeping the temps under control. Sure, I had only one bottom vent open just a sliver...