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So I saw a recipe in my local paper that sounds interesting because it's different from the usual Turkey Day cook. I'll be cooking on the WSK instead of the oven. But this recipe suggests cooking at 450F which sounds like a disaster. Just checking to see if anyone has roasted a bird at those...

Update 5/15 - SOLD Nice capacity for family parties, I've done cooks with 4 pork butts or 6 rib racks or the Thanksgiving turkey. Condition: Very good. Minor exterior blemishes. Bowl & body are round, no rattle or smoke leak. All vents operational. Both top cooking and bottom cooking...

My original water bowl developed a hole and I'm looking to replace it. I don't like the new replacement from Weber because it's so deep. I run without water, really just looking for a grease tray / deflector. Saw a shallower SS mixing bowl at a Restaurant Equippers that may fit the bill...

OK, anyone else get this teaser from Weber about a new product? http://www.weber.com/grillofalifetime?utm_medium=rr-email&utm_campaign=grillofalifetime&utm_source=mailchimp Could this be the steel Kamado I've been waiting for????

An amusing question here. I smoked some sharp cheddar today, and while reorganizing my basement frig, I rediscovered a couple blocks of Monterey Jack cheese way in the back that I had smoked on the WSM . . . in 2007. They are vacuum sealed and look perfect. I don't really need to keep them...

I was over at Lowe's an hour ago and saw this on the shelf: http://www.lowes.com/pd_131712...%2Bkooker&facetInfo= From the few comments I've found on this it sounds interesting. I'm happy with my WSM for general smoking & roasting, but have been toying with the idea of a Performer for grilling...

I am planning to charcoal roast a large chunk of beef for M-Day - either a NY Strip or Ribeye from CostCo. I haven't done a whole roast this way before. While I'm leaning towards the NY Strip for the flavor, thought I'd check here first for ideas. I'll probably start low, ramp up the heat...

Just saw one of these at the local Ace: http://www.bigsteelkeg.com/ Build quality looks good, looks like a good BGE alternative (they must hate the name). Owner said they made some great brisket and that the outside stays cool to the touch. Anyone have any experience?

I need to dump my old Hamilton Beach or whatever it is - food gets caught between the blades and gums up the works. Anyone get an electric knife lately that you're really happy with? Which one and why? Thanks.

I'll be in NW San Antone next week, have not been down there for some years. What are the favored Q places these day? I remember a place up in Boerne, just off the highway, kind of a family dive that was great. Any suggestions appreciated.

If you are near one of these stores, look in the meat section for the subject item! Just had one for dinner. Straight from the package, no rub. Fired up the WSM to 400, put in 1 pecan chunk and let it go. Best turkey I've cooked, I'll have to find out what's in the brine. A little more...

Saw this in a grilling article today: "Henry Ford was not only instrumental in the automobile industry, he also came up with the idea of charcoal briquettes. Being a waste not, want not kind of guy, he decided to burn the scraps left over from making the wooden parts of his cars and grind them...

I just picked up this very slick reversible rib & roast rack for the smoker. Much better than what I've been using, and looks like it'll be much easier to clean. You can flip it over to make it a pretty nice roast or bird rack too. My local Wegman's had it in the seasonal section for $7.99...

While in my local BJ's Wholesale for some brisket today, I saw a large, flying-saucer shaped cut called beef inside round ($2.29/lb). I've never seen it before, does anyone have any experience with it, and most importantly, does it smoke well?

I'm sure I'm not the first to try this. I sometimes want to get a fire going faster than a chimney and 3 sheets of newspaper can manage, without all the smoke and ash. I had a single-burner camp stove ($19 @ Target) in the garage. I used tin snips to notch the bottom of my chimney to match...

Anyone have any good sources for smoke wood chunks (other than hickory & mesquite) in the Philadelphia/SJ area? I'm looking for apple, cherry or other fruit woods. For charcoal I've been very happy with Humphrey's lump, $9/20lb at Smith & Boyd, 1901 E Lehigh Ave, Philly 19125-1196 (215)...