1. I always brine poultry. Always, *always*, always. No exceptions.
2. I do not perpetuate myths, like:
-- Turn the meat over only once!
-- No peeking!
-- Don't use Cowboy charcoal!
Kettle Pizza kit within a Weber Silver.
Homemade mortarless bread oven.
KCBS member ... primarily so I can get into Restaurant Depot.
Purple and pink Thermapens. The slow ones, as I'm not competitive.