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I definately would encourage the reverse flow design. I built mine a couple months ago and thoroughly enjoy it. I think there are pictures in roll call. It's a little crude but it works.
Between the grates would probably fine but i think away from the firebox would be better. wherever you have you're meat at is where you want your probe. Might consider the whole probe throught the potato thing that everybody takes about.
Think we all need some more info. Is it offset, box, gas, charcoal? I would put a thermo i just cause but that is just me. I have heard to use a wireless probe through a potato and put it on the grates but you still have to have a place for the transmitter wire to run out.
I have done a lot of reading on the fattys and even tried one last smoke. I was a very unsuccessful roll. The fatty tasted good, but was dubbed the ball of crap. Can someone point me in the right direction, maybe how do you roll your fatties?
I would definatelt go all night. Did it with some chickens a couple of weeks ago and they were awesome. I did for something like 20 hrs myself, I'v heard the longer the better. I dunno
I have brined in bags and pots, find the pots easier but the bags to give more room? haven't done a turkey, just chickens and i use a large ziploc type bag. I did do a turkey breast yesterday, and hadn't gotten to try it yet. Someone brought it over for me and they had rubbed with jerk...
Idefinately agree the 321 method is the way to go, acurate grate temps will help even more though. as with the chix, don't be afraid. I actually messed up last weekend and did some at 300 and they turned out just fine. Not that I reccommend that, would go somewhere around 250. Good luck and...
I've done several chickens over the last couple of weeks. some done @ 250 and some done @ 300. All of them came out fine, then ones @ 300 i think were better. I use a lot of pecan though, Think the color is better with pecan
either that or homemade. i couldn't bring myself to spend the money on one either. around here a decent smokin joe is 400 and i have 6 in my trailer w/ twice the usable cooking area. good luck