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12 - 14 pound bird usually does not take that long. I've knocked them out in 1.5 hours at high heat and turned out delicious. Roast on top and monitor. i also like to put a sear on roast after i get it up to temp

get a ranch kettle…. yes it is big, but i use one chimney when cooking. direct, indirect, smoke and room to rotate multiple dishes. protein, veggies, potatoes etc all at once on one bank of charcoal. versatile for two, neccessry for 4+ people.

A great resource when you are first starting out.... after I learned just about everything, rarely go to site but tell newbies about it all the time

grill grates do a great job of distributing heat and preventing flareups. I power wash mine once a year for the last 6 years and no problems. Even use sections of GG on kettle and ranch kettle depending on what i'm cooking.

axis and allies

Build a fire, let the coals burn in, get a camping grate. There are also companies that make adjustable racks for open fire cooking in your fireplace. google 'fire pit and grilling guru'

Kokopelli trail, grand junction to moab. Ends on porcupine rim trail.... Downhill to moab. Great riding out west, but right coast mountains can be very technical

billy bar after i spray pam works between cooks

I will brine in water/sugar/salt and the results are always excellent. Be sure to dry them out before cooking for the crispy skin.

cook them direct and when they open pull off and eat. make a butter/herb sauce. yum. if they don't open after 8 to 10 minutes some people say toss.

i've done 10 racks of ribs on my 22" wsm by using 2 of the smaller weber rib racks

I cook a lot of wings and do them both ways. Like others when using the WSM take out the water pan for high direct/indirect cooking. Get it hot enough to crisp them up. On grill: go indirect then sauce at end then direct to get them to your crispy liking

I'm going to die of poultry overdose. Turkey chili. Turkey sausage. Turkey bacon. More cluck cluck than usual. Guess I need to budget for more lobster!

Not sure where to post this - so i stuck it in the most popular forum. Feel free to move it elsewhere. As a member of TVWBB, I enjoy all the insight, techniques and recipes for smoking/grilling all types of meat. Particularly BBQ pillars of Meat, Pork and Chicken. I'm a serious BBQ...

L'alligator est savoureux

that is cool. i've done that before using a spitjack rotisserie over coals.... on a NYE. it was quite an effort of time and engineering. how long did it take for the cook and what type of prep//seasoning on the pig?

The gator turned out delicious. I've had gator bites before, but the frying kind of masks the meat. The texture was tender, more like a firm fish. Flavor was similar to chicken. i also made a remoulade sauce for dipping, which gave people an alternative to eating it straight. The amount of...

My oldest son and his fiance live in Baton Rouge, where he goes to LSU's law school. He came home for Christmas and said to me don't look in the freezer. My response, "you bought me an alligator for Christmas?" He did. Put the prehistoric beast in a buttermilk brine. Dried the creature...

http://www.billybar.com/ I use a billy bar.... no bristles to fall off.

I cook ribs for Christmas Eve annually and plan on 1 rack per two adults. Leftovers are always a hit on christmas day. On my 22" wsm i get 10 racks on with two weber rib racks. Smoke em' up and then i throw them on a grill to carmalize a bit.