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I want to do https://tvwbb.com/threads/apple-brined-whole-turkey.29924/ for a turkey this weekend, however the store only had injected turkeys, which we got one with "up to 6% of broth". Could I still do the brine recipe but maybe reduce the salt in the brine? What are your thoughts! If you...

I picked up a bunch of St Louis ribs from costco the other week when they had a crazy sale on them and some friends requested ribs for dinner tonight. Due to some kids birthday's don't have time to do them on the smoker like I usually do, but I've done the 90 minute ribs a few times on the...

Recently came across and talking with the owner of a natural gas summit grill that looks to be in pretty good condition. I saw from some research that some of the older summits had rust problems and no replacement parts. It's listed at 200, what do you think? From what I can see it looks...

After seeing Robert-R's post and having Chimichurri on the menu this week anyways I figured I'd give a longer marinade a go. With flank steaks I prefer a longer marinade to help them get a bit better flavor. First the marinade, I blended it a little more than Robert's but ended up looking...

For NYE I'm going to do a brisket. Due to timing I think I'll be using the high heat method rather than overnight that I usually do. I was brushing up on the HH brisket techniques and it looks like it's recommended to be put in a foil pan/wrap. Was curious what people have seen as their best...

This weekend Kate really wanted some lamb and we decided to give a leg of lamb a try roughly following a serious eats recipe. We made a marinade of EVOO, garlic, pepper, salt, and lemon juice. The lamb hung out in the marinade untied for about 1.5 hours then I tied it back together trying to...

We had part of an old prime rib roast that I found last Christmas for 5.29/lb and had frozen. I've wanted to try to do it on the rotisserie for a while and decided last night was the night. I took it out of the fridge ~4-5 hours before I cooked it and seasoned it with salt, pepper, and fresh...

I've been making Bob's Bacon Made easy for a while and sometimes it comes out a little saltier than I want. I know I can rinse/soak it better to lower it. I've seen people here do everything from a quick rinse to even soaking for 10-30 minutes. Was curious what you do? Daum

I've seen a range of opinions on how long you should air dry the turkey in your fridge after you brine it. I've seen anywhere from 6 hours up to 2-3 days. What do you do? Also, do you do anything after you've brined your bird in terms of further seasoning/prep to it before cooking it? Daum

Hey Guys - I have a bird in the deep freezer from earlier this year that we're planning on using just for a friendsgiving at our place a week from Saturday. I want to try it on the rotisserie. Any suggestions or advice on anything? I am planning on not using smoke wood as some people that...

So I went ahead and purchased the vortex from BBQSmokerMods after seeing everyone having a great time with them, however by mistake got the small (it didn't say small, they just had what it was for) vortex as it had the WSM 18.5+22.5 kettle as it's recommended sizing. I plan to use it on my...

Hey Guys - What would you recommend in terms of a rib rack for the performer? Thanks! Daum

Hey Guys - I've seen a bunch of people doing directly high heat with wings on their WSM and posting back great results. It looks like people are doing around a total of an hour with it, about two full chimneys of lit charcoal and the door open. The photos often show lid off, but was curious...

Was curious on what everyone here likes to buy at RD? I've only been a member under a year and bought some meats, some fish, and cheeses. The meats are sometimes a bit hard to buy as they are just so big and it isn't as easy to see the quality of the cuts compared to Costco. I've found a...

HI Guys - I was over at restaurant depot today and notice a bunch of different cuts of meats (from beef short ribs to chicken breast) would have something like "Chicken breast R/W". Was curious what does the R/W mean? Thanks! Daum

Hey Guys- I'm just finishing curing a bunch of Canadian bacon using Bob's Bacon Made Easy method. From there what temperature should I smoke it to? Looking around, following his method, could do it to 140 then just finish it when I fry it. I've seen elsewhere some say just cook it up to 160...

Hey Guys- Just got back from a trip to Prague. While there by the Astronomical clock they had rotisserie ham over some wood, looked similar to: Anyways - we decided to try it and it was actually amazingly good. I want to try to recreate it, but not sure how. Was thinking of just using...

As i've been browsing recipes for pulled pork, I've noticed there is a range of final temps on the meat. They've ranged from 190-210. What do you usually cook yours too? I've usually pulled off around 195. Daum

This weekend a friend is having a housewarming party and I offered to bring down the smoker an throw on some butts. I was curious if you can leave the rub on the pork butt for too long before making them. I was going to pick them up today and maybe do the rub late tonight. I'll probably start...

I have a performer with the gas assist. Usually I just fill a basket or two and then throw the gas assist on for ~3 or so minutes to get them going. It takes a while to get them fully started, but its really easy. I've also done where I put the charcoal stacker in the middle filled, and it...