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I write for a local magazine and am preparing an article on smoking meats for a spring issue. I will provide 5 recipes with photos, including a B over B presentation using the Weber. None of my existing B over B photos will work - they were out of focus. If you have a B over B photo you could...

I personally would never even attempt a bird this size - HOWEVER they are paying me to cook for a party where all of the food was raised on their farm. The two turkeys in question were not sold because of their size. They are both Narragansett turkeys - a heritage breed with much more succulent...

Dan, What temp did you use?

I'm way comfortable freezing and thawing Q (I always smoke multiple butts at one time), but somehow it doesn't fit with what this particular person may like. I'm a little anxious about freezing a brisket flat, sliced or not. I routinely freeze the chopped point but have never had any sliced flat...

Thanks Jim. I was concerned about the cooking temp and drying. I will probably use the water pan with an apple juice mixture to help keep the bird moist. I'm doing a site visit next week to make sure the bird will fit in the smoker. I also plan to see if it will fit in my turkey fryer. I now...

I tracked down a string about large turkeys using the search engine. The string referenced a 24 lb turkey. I've been asked to smoke two 30 pound heritage turkeys in October. I'm interested in hearing anything you have to offer on cooking a bird this large.

I have been asked to smoke a piece of meat - either tri tip, turkey breast or some other large carnivore pleaser, for a friend to give as a gift. He would like to be able to have me vacuum seal and freeze the meat so his friend can warm it at a later date. I would not attempt to do this for...

Forgot to check back in with results. We had two butts left! The salmon must have jumped off the cedar into their mouths it went so fast. They devoured the brisket as fast as it hit the table. The birds were gone before I left the scene. In the end, two butts that never left the kitchen and one...

They should all fit, I've done 5 at a time. They ran 7 to 8 pounds each. I switched the butts at the half way mark, moved the ones from the bottom to the top. Sharing the love of dripping pork fat. Try to keep the butts from touching one another. Good luck.

Gheez, guess I'm a bit isolated. I thought I was the only one who considered the guy a big grill fake (or was that big grill flake?).

Those ribs look mighty tasty!

I'm with Jane on this. I just love making my own rubs. They take very little time to prepare and I can control the ingredients. Does that mean I will never try a commercial rub? No, as a matter of fact, I think I'll request a FREE sample.

That one was with distilled. I will on occasion use apple cider vinegar but prefer distilled white vinegar. I have an old scotch bottle (the bottle is round) filled with vinegar and habaneras. The bottled has been 'aging' for three years this July! I plan to make a Q sauce using the vinegar to...

A load of oysters went down last night!! They were from Louisianna and were as tasty as any I've had recently. We placed the oysters on a sheet pan, covered them with a wet towel and placed them in a 325F grill over indirect heat. After about 20 minutes we opened them up and placed one of four...

I cannot believe I missed the mark on the Treet ingredients. I've been using the stuff since the 70s (not the same bottle though). It has water, vinegar, wheat flour, salt, soybean oil, paprika, garlic, onion, xanthum gum and spices. No mustard.

Ray I love the idea about the vodka! Any excuse to buy a bottle of Absolute... As for the bushel Jimbo, I may pick up two. If I start smoking with only a bushel my friends will never see an oyster! My son wants to "help" me with the oyters. Loosely translated, he wants to be there when they get...

I'm actually looking for a bit more than a recipe. I know how to grill oysters, shuck 'em and eat 'em raw, and about a dozen other ways to eat 'em. Has anyone had good experience with oysters and the beloved WSM? I'm picking up a bushel tomorrow and plan to cook them Saturday.

One of my favs for chicken or chops. You can check out the product info at www.carolinatreet.com. The sauce is made in NC and has been a favorite of ours for decades. If you can't find it in VA they ship.

Friday will be gill time - probably NY Strips and taters. Saturday - OH Baby - smokin' a free-range turkey injected with a zingy pineapple sauce and massaged with a Bahama-style rub, smokin' oysters and assorted wild mushrooms. Sunday - Grillin' free-range Narrowhead, asparagus, sweet potatoes...

BBQ Potato Treet Thom Tomlinson 1990 Russet potatoes 28 oz Carolina Treet 2 12 oz Beers preferably an American Lager or a Mild Pale Ale 1 T Cayenne pepper 2 Bay Leaves 1 stick Butter Salt and pepper to taste Select enough Russets to feed your crowd. If you err, err on the side of too many...