got a few things smoking myself

[pike]

A Turkey a single slab of ribs and later on here an arm rost.

 

[pike]

3 hrs in now

 

[mballi3011]

Now everything look asolutely fabulous and I really like the color on the turkey too.

 

[ronp]

Nice looking bird there.

Here is the img without clicking.

 

[pike]

put alot of butter all over it, when the ribs get done ill crank up the heat to crisp up the skin

 

[pike]

nice looking ribs and an excellent flavor too

 

[pike]

the Turkey pulled it out at 170 deg

 

[pike]

using thumbnails is part habit and the other half is being dial up user friendly. I'm also a dial up user and nearly 50% of the posts the Q-view is so massive i cant view them, ill wait 30sec to a min but if nothen of the pic start showing up ill move to the next post.

 

[pike]

The Turkey and ribs were a big hit at dinner today only a small amount of turkey left for a turkey sammie tomarow

 

[northern greenhorn]

Great job, that bird looks great, nice ring on them ribs,

 

[pike]

Thank You for the comment

 

[pike]

still stumped on how I'm getting the ham like look with the rib meat, Ive used BP,Tyson and this slab was from a hog butchered just 2 weeks ago, not shure as of yet.

 

[erain]

that is a beautiful looking turkey pike... i would have put the ribs on the top though. i think your safer off not letting the poultry drip on your other meats... better to err on the caution side. good looking food though

 

[mama's smoke]

Looks great. How large was the bird and at what temp did you smoke?

 

[pike]

I would have had the ribs on top if the bird hadn't been injected with brine the day before.

the bird was 13 lb average cook temp was 250 it was a windy day so that jumped around some and it took 5 1/2 hrs.