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http://tvwbb.com/showthread.php?4637-Turkey-capacity-for-18-5&highlight=turkey size here you go James I usually cook a 18lbs on top and a 14 lbs on the lower rack. If you havent tried the apple brined turkey yet, do youself a favor and put it on your wsm to-do list.

putting some ziplock bags full of ice on the breast before cooking will help, the turkey looks really good. I would suppose the sugars in the apple juice may also be another reason for the darker breast, but I may be wrong.

washing your bags out........ so YOUR the guy responsible for our water shortage....... I guess your doing the green thing. but you just need to be carefull what your reusing them for. they are designed to be cut open and resealed. just be certain to separate the bags by there smoke flavors......

well jim, how about a report, I would of figured you have taken the temperature of everything in the house by now.... poor dog and cat....... I have had one since they came out. they are the best thing next to beer and Jack daniels

well joe, this is a good time to share with the neighbors, let them be you judges. and before long they may come by your house and do chores, everytime they see smoke. maybe nows a good time to push for that foodsaver

you will like this one chip. I have used it many times on the bird, I have even added a little jack daniels in for a touch of flavor. ooh wait a minute, maybe that was just in me

when people at work refer to you as "YOU KNOW, THE BBQ GUY"

well, they both seem to be good units. but for me, the guru is the one or shall I say two. I have one of the old competitors, which has been as reliable from day one, and since I now have another smoker. I purchased the digiq. I just dont see the need to go away while smoking.I do like the fact...

Hey mark, glad you enjoyed them, I made them on chrismas, and the were great. the father in law is still talking about them. I think the last step is key, the carmelizing the glaze, it just gives it that little extra that is needed. ed

well, ron, it obviously didnt come with the instruction manual. on page 4 it state " for right handed users you must turn the smokey 180 degrees" so that you cook on the other side. that should take care of it. and your welcome

looks great, where did you get the rack that is holding the bacon from???

I too am with bryan, the versatility of the wsm is just great, I didnt know that cold smoking cheese could taste so so good. and the thrill I get when a new member expresses how their first cook went. it still makes me smile, as I look back and remember when I did mine years ago. all the...

I use mine for grinding meat to, but there are people who want to solely use this for doing big batches of sausage. if that is all you want to do with it buy a machine specifically for that. Im sorry I was not saying you cant grind meat as I do this all the time with mine. and I do agree a hand...

joe, the dust must be flavored, because it smells really good (stong). it is 6 cups of dust. two hours burns about 2 1/2 sides of the pro Q generator, I ordered two apple, two cherry, you can stick two of those bags of dust in a 1 gallon zip lock bag (sideways) the dust is really fine. and...

larry, the reason I scoop it out, is I live on the third floor of a building. I scoop it out and put it in an old charcoal bag. I really cant pick it up and throw it over the side. it makes a big mess going into a bag. I guess it would be nice to put in big garbage bags. I, just dont use those here.

jeff, looks great, I went and ordered one a while back, I smoked a bunch of cheese. it is wrapped up and doing it 10 day rest to mellow. did you look at smokinlicious.com at the wood dust. it works great. the smoker only went up 1 degree during the two batches of 2 hour smokes.

must of ate the ham already

hey eric got one from big bobs bbq book. which is very similar to this, off food network competition bbq ribs Ingredients 4 slabs pork loin back ribs First Stage Dry Rub: 1/2 cup dark brown sugar 1/2 cup paprika 1/3 cup garlic salt 2 tablespoons onion salt 2 tablespoons chili powder 1...

drew, just remember, dinner dont start until your done. my family would stay up until midnight to eat smoked ribs. that 22 wsm will come through for ya. and merry christmas.

I have had my kitcken aide for 17 years use it at least 2-3 times a week, never had any problems. the only time you can really ruin them is by using it to grind meat, and stuffing sausages, thats when you load it up. if that is what your going to do, buy a sausage type machine. I love the thing...