Recent content by bikenstein

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  1. bikenstein

    High Stall Temp?

    Sounds like your smoke overpowered everything. Maybe use less wood, less smokin time, or a lighter wood like oak.
  2. Do raccoons ever bother a smoker at night?

    Do raccoons ever bother a smoker at night?

  3. bikenstein

    Do raccoons ever bother a smoker at night?

    I have plenty of coons possum, beavers, rabbits, deer etc.Never had a problem with an overniter. Just don't let your smoker cool down. I did rebuild a gas grill about ten years ago. I cooked a beer can chicken that day and overnight a possum or coon bit one of the new aluminum lines flat but...
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  5. bikenstein

    How did you come up with your screen name?

    I have always loved motorcycles and worked in several states as a mechanic in the 60's and 70's. In the past few years I have accumulated a bunch of them from that era. After resurrecting a few of em (sometimes usin donor parts), my wife started callin me Bikenstein so that's where the name came...
  6. bikenstein

    Deer legs. What to do, what to do?

    Like plj said the part most people call "tenderloin" is actually the backstrap or loin. Most people just cut it out by itself instead of makin chops, etc.. It is cut out and cooked whole usually from the ribeye to the sirloin and varies in tenderness throughout. The ribs, brisket and flank are...
  7. bikenstein

    Questions for my first turkey smoke...

    Nice lookin Turkey there jsk53. Especially compared to my first one. I would love to hear some details like smokin temp and time. Also what temp was the thigh and breast when you pulled it and was the skin crispy as it looks? I like hickory but found you really have to go light with it on poultry.
  8. bikenstein

    First Turkey Smoke Need Help

    I think next time I'll go breast side down  at the start for at least 1 1/2 hours judging from the juices that accumulated in the cavity. I injected the breast from the inside, which I think helped it retain it's juices when I turned it over. Also in my wsm, I think 275 instead of 300 will work...
  9. bikenstein

    First Turkey Smoke Need Help

    Thanks Jck.... and shtrdave, it means a lot to me havin support from a guy with a handle like yours :). Maybe next time I can do a nicer one. I've only used hickory and this apple. Pecan sounds good. I've been afraid to try any more fruitwood cause I didn't like the apple on the turkey or some...
  10. bikenstein

    First Turkey Smoke Need Help

    Well the Turkey was 165 at 3 hours 37 min . Thats about 14 min a pound. Skin was black but the breast was tender, juicy and flavorful. I can't find my camera or I'd post a pic of my blackbird. :) Wife liked it and she don't care for turkey usually. I didn't like the taste of the applewood. I'm...
  11. bikenstein

    First Turkey Smoke Need Help

    BDSkelly, that was a nice lookin Turkey. Mine looked like that after 30 minutes.:)  I'm at 162 (breast)at 3 1/2 hrs averaging 300. I think the next one I'll try 265 to 275 and crisp the skin at the end like you did. Thanks for your post.
  12. bikenstein

    First Turkey Smoke Need Help

    3 hours and the breast is readin 151. I expected about a five hour smoke, but not gonna get close.  What temp should I pull,160?
  13. bikenstein

    First Turkey Smoke Need Help

    Thanks Jck, I wanted to get a crisp skin that's why I'm goin hot but can't seem to get the temp stable. I think the wood chunks are givin me trouble flarin up. I'm used to low and slow. This is givin me fits, almost. I turned the Turkey breast side down cause a lot of juice was collecting inside...
  14. bikenstein

    First Turkey Smoke Need Help

    2 hours and it's dark brown. One vent cracked. Breast at 124. Temp at 320 and risin. Gotta go ad water to the pan
  15. bikenstein

    First Turkey Smoke Need Help

    I guess this things gonna be black by the time it's finished. Thinkin about droppin the heat and tentin it. Any suggestions?
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