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Does anyone know a source to purchase a Brinkman charcoal pan to use as a water pan in my WSM 18. AMAZON had a seller that had one used for $14 plus 13.59 shipping m ov searched the web but only found one. It was almost $30 with shipping?

Please. Where can I find a printable recipe for Roadside Chicken. On Android.?

I have not posted in a long while. Just have a question on how to grill a bone-in turkey breast on the OTG Weber grill?

I just purchased a 7 lb Butterball fresh turkey breast. It is 8% enhanced. Need some help. Will grill it on my 18" bullet? I also have frozen 18% enhanced. I usually just rub some oil and a little Tony's on that one. Turns out good. Have never cooked a "fresh" one enhanced? Thanks,

What should the internal temp for cooking a pork loin when "done"? Low and Slow or HH grilled or Q'd? Have OTG and 18" Smokey Mountain

I am planning to cook a butterball turkey breast for christmas lunch. Are all "butterball turkey breast" self-bssting?The package says "contains up to I think 15% solution. This is a bone=in rib and breast turkey with gravy package. I have cooked them before but don"t remember if it was labled...

Is there a difference in a Boneless Chuck Roast and a Chuck Eye Roast? Never see a chuck eye roast?

I just purchased some apple wood on the internet. i plan to use in somking butts. It almost has some bark on all pieces, is it OK to use with the bark on the wood?

The recipe says marinade two hours. Has anyone gone for a long marinade time, say six hours, thats my plan, would that be too long and maybe taste differently, done rsc several times but need to know if it would taste differently if marinded for longer than two hours?

I I am cooking 3 bbs on wsm sat for a birthday party. Plan on starting around 3 am for a 5:30 pm event. i plan to foil to keep bbs warm, would foiling at 190 and put foiled wrapped in cooler, would the meat be "mushy"? if kept in cooler for a couple or 3 hours. I plan to cook at around 275...

Cooking some Roadside for Labor Day. what would be the max time to marinade the chicken in the mix. I left oil out of the marinade . Need to start cooking chick about 9 am tomorrow. I have the "juice" already made and was just wondering how an overnight marinade would work?

Doing my first cook using lump charcoal (RO)Will 10 lbs.finish the cook or will i need more fuel for 2, 6 lb. butts?? Minion Method??

I was in SAMS, bought a jar of paprika. got home found out it rang up as Spanish paprika. was going to make my favorite rub for butt cook. Will the Spanish make a big difference??? Thanks

I've cooked lots of butts, but not this fast hitting the 190!!. Put the 8#er butt on at 11 p.m.last nite, wsm temp around 225, expecting to eat around noon. ET-73 has been stable, checked it last nite before using it, in boiling water, OK. Set max smoker at 300, food at 190. Temps around 268...

Labor Day I cooked three slabs spares, cut to St. Louis style. Was planning on a 3-1-1 cook. After 3 i foiled, hour later unwrapped and they were big time fall-off-the bone, so had to take them off. Left them foiled for about an hour. Also, ham tasting. Wife decided she would salt them before i...

Put a seven pound butt on at 2 am Sunday moring. Fay (the storm) was blowing thru, about a 25-30 mph wind. Got everything preped to mm start the wsm, wood ready, probes ready, charcoal ring full.fired her up. Put the butt on, had the probes thru the guru eyelets. Stuck food probe in the butt...

Anyone use the Keurig one cup coffee maker? Wife wants one for her birthday. Cant refuse, after all the Weber stuff i've purchased over the past year. She is a real coffee drinker. But the coffee maker costs around $150. the coffee seems "expensive", maybe that's how i'll tell her i need the...

Past Saturday planned to cook two 6-7 lb. butts, overnite cook. Fired the wsm with full ring of K, apple wood and hickory. mm start with 12 briqs. Put butts on at 10:45 pm, temp about 230, ET-73 food and smoker probes. Stabilized temps at around 250. Went to sleep around midnight. Had the ET-73...

Anyone know where to purchase (on line) food and smoker probes for the ET-73? I think mine need replacing, cable frayed.

I have cooked all my lo and slo on my wsm. I use the kettle (OTG) and cook indirect using the charcoal baskets, 9 X 13 pan with water in the middle. Temp will quickly jump to 400*. Only open the bottom vents about 1st knotch, top vent open. How do you control lo and slo? MM or just vent control...