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The only time I scrape the kettle is when my vents are hard to move. It is the result of unburnt grease and ash buildup. I usually do a big burn then scrape whats left. It works.

Hello Derek, How did you like the grill overall? Did you use the propane to start your charcoal? How did that work out? Just curious. I have been eyeing the performer to upgrade from the my silver.

I intentionally use extra charcoal because I never know what surprises may be thrown my way. I do like everyone else and shut down the vents when I am finished. As for moisture don't worry about it. The lid is on, vents shut, your good. If you lid blows off in a rain storm then you will have a...

Go to YouTube and search "Truss A Chicken" watch the video(s) and use that method. Works everytime! BTW I have a Weber Rotisserie and you will love it. Whenever I use the rotisserie I use a semi-indirect method of cooking. I place a pan full of water below the bird, ham or roast. Then I place...

I was checking out the photo section of this wonderful forum when I noticed DaleW posted the ingredients to his marinade for (Quick Shrimp) and one of them was real butter. (BTW DaleW that looked awesome!!) That got me thinking...How many folks here actually use real butter? I absolutely love...

That cannot be legal to make here is the U.S.!! Great Job!!

Just an FYI, instead of buying expensive ceramic pizza stones you can also use unglazed natural stone tile. Just be sure you have dried it out before using. Will also work in your oven. This isn't directed so much as an answer to this thread as much as an answer for folks who read about smokers...

Hey Brian thanks for the thread link. I have read through it front to back. Very interesting. I can see some bricks in the future. On a side note, I have a Smokenator 1000. It is a good product and works exactly as it is designed to do. I have spoke with Don (the inventor / creator) a...

Congratulations on your turkey!!! We are suppose to get that weather starting tonight into tomorrow. High today 67 tomorrow 45.

That is brillant!!! I like that idea better than the Smokenator. Off to Lowes to get the bricks. Thanks for the idea.

Don't mean to upset anyone but the red bag royal oak is not 100% hardwood charcoal. The royal oak chef select is 100% hardwood charcoal and is advertised as such. I have called Royal Oak and asked them. Here is the picture you are looking for...

IMHO save the hassle and use a good quality lump charcoal. It produces the same result as letting oak burn down to coals. But what the heck... do the oak thing so you can mark that off your list of things to try. Then try the lump and see if it isn't the same. Have fun and good luck!!! Grilling...

I am sorry Tim, but there has to be something in the rules for this forum against posting pics that look that darn good!!! Looks great and could already taste it!!

I use Royal Oak Chef Select. It works good for me and I really like the flavor. Or for a substitute I use Kingsford Competition Briquettes. Both are 100% hardwood charcoal with no coal added. Both are great products! Just a matter of taste.

Dont they call 32lb turkeys... baby ostriches???? :D I have never seen a turkey that huge. I am aw struck by 20-25 lb'ers. I am going to have to search out one just to see it first hand.

John S suggestion is right on. I do this anytime I use my rotisserie. Something to think about...Mesquite is a fairly strong smoke. If you do the apple brine give apple wood a try for a lighter smoke flavor. On thing I learned about smoke is error on the side of using to little. The food is...

I would have to agree with you Keith as far as the kettle is concerned. I don't have a WSM so I can't speak to that. I do have a Weber rotisserie and have done turkey on it with excellent results. I did 3 turkeys last year on my Meadow Creek hog roaster. The part I liked the best was no...

I personally like using Cajun Injector Marinade. I prefer the Roasted Garlic and Herb Marinade. I inject the turkey and let it set about an hour so it gives the marinade time to disperse through the bird. I use a lot of marinade. I recommend trying it at least once. Use a chicken as the test...

Just curious what made you choose one method over the other? Clean-up? Personal Preference?

Nice job!!! Looks great!! All I can do is druel right now. Someday I will have a WSM.