Hello

Hi JHPS,

 to the SMF, the best BBQ site on the web.  Whatever you need to know about the fine art of BBQ you can find it right here, from recipes to technical knowledge.  Don't worry about the sides problem...just go to our Recipes forum and feast your eyes!!!!

A few tips, don't open the smoker - make sure your temps are accurate by using a digital thermometer - sit back and enjoy!

One thing you need to know about us is that we like to see pictures of your creations and your gear.  We call it Q-View and its basically the !!!

So, don't just talk about your food, show it!  Otherwise you may get a gentle reminder, like this...

  or this...

Good Luck and Get Smokin'

Bill

FF
Welcome! Smoke it at 225 to 240 with your favorite wood (fruit woods are good with poultry, I like to use pecan and any fruit wood for turkey). Spritz once or twice during the cook and pull when you get to correct IT. Keep in mind that the skin tends to be rubbery from low temp smokes so either crisp it up on the grill or put it somewhere where you can finish at high temps. Good luck.

to SMF!!! We're happy you found us! You've come to the right place, we have over 45,000 members who just love to share their experience and over 900,000 posts describing it! The search bar at the top can be your best friend when you are trying to find answers to your questions but you can still ask too if you want!

Would you do us a favor and add your location to your profile, it helps others to know where you are when they offer advice, Thanks!

You might want to check out Jeff's Free 5 day E-Course, it will teach you all the basics plus a whole lot more!

 to SMF!  So Glad you joined us here!


If you need any help roaming the forum...just shout.  Happy to help!

Kat