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Recent content by jfv316
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Happy Thanksgiving. I am getting ready to smoke a 5 1/2 lb bone in turkey breast. I’m reaching out to the experts to find out the best temp to smoke and approximate time. I know time is never certain, and that I need a 165 temp. Also , it’s been in brine for 24 hours. Should I inject as well...
What’s up pros? Need some insight. I usually do baby back ribs low and slow, but today I’m short on time. Is it possible to get that fall-off-the-bone goodness in 4 hours , smoking 2 racks? Any help would be greatly appreciated. Thank you
Digital reader for temp/time is unreadable. Heating element isn’t heating to temp, and handle on the side feeder is worn and hanging on for dear life lol
Master built electric.. digital reader for temp/time is just about blank from burnout. Side feeder handle is broken, and the heating mechanism isn’t heating properly
Hey smoking gurus, I have an electric smoker that just shit the bed.. used the shit out of it for the past 4 years. Looking for opinions . Should I get another electric smoker? Should I go to propane? Thoughts and opinions. I welcome all input. Thanks all