Recent content by jakesz28

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  1. who is smoking a big old bird?

    who is smoking a big old bird?

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  2. jakesz28

    who is smoking a big old bird?

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  4. jakesz28

    who is smoking a big old bird?

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  5. jakesz28

    who is smoking a big old bird?

    Well I know when smoking poultry or turkeys some people cook at higher temperatures. So I was not too worried about running it hotter. But I think this bird is done. breast is at 165* thigh is about 160 so a little longer and in the cooler it goes.
  6. jakesz28

    who is smoking a big old bird?

    So I choked the vent down, actually closed it for a while. Now 2.5 hours after the bird went on I am down to 210*. I added some more mini splits of oak and some cherry. Just peaked at the bird and had to move it farther away from the fire box. I normally have the charcoal pan in the cook chamber...
  7. jakesz28

    Breast up or down

    bringing this back from the dead. I just started a 14 lb turkey breast down. May turn it half way threw.
  8. jakesz28

    who is smoking a big old bird?

    I am doing my first cold weather smoke. Started with lump charcoal had the vent opened most of the way. Dumped the lit coals in the basket. Then went inside to prep the bird. The cook chamber was about 210* when the turkey and beans went in. I then added some hickory chucks and oak mini splits...
  9. jakesz28

    First Turkey Breast and First Cold Weather Smoke

    i will be smoking my first turkey tomorrow morning in the cold and snow
  10. jakesz28

    Chimney length

    I think the chimney should go to the food grate. Also if that is the length from one of the calculations. That is the length outside of the cook chamber.
  11. jakesz28

    Splits NOT Burning???

    I think if you extend the top of the chimney or exhaust stack so it can actually Draft you will have better luck burning splits. I use my charcoal basket and splits burn well for me. Having the chimney work pulls more oxygen into the fire box. Helps maintain my temps. Without my 24" extension...
  12. jakesz28

    Adding wood chips constantly

    Home depot has a good selection of chunks. Works better then chips. Plus you don't need that constant cloud of smoke to get good flavor. I was able to get a pile of hickory from a farmer. It's split and stacked. Just going to make chunks as needed.
  13. jakesz28

    Honey Mead?

    Mine was left in the primary for about 3 months then in the secondary for 6 months. I then racked to another carboy to polish it, bottling it a couple weeks later. The first bottle was drank early, still have one bottle left which has been in the bottle about 2 years.
  14. jakesz28

    Honey Mead?

    The raisins add nutrients for the yeast. Not sure how much of that flavor comes thru?
  15. jakesz28

    Honey Mead?

    Can you send me a pm with some prices with shipping? Do you have gallon or 12 lb containers or by the quart? Thanks
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