Fathers day meatloaf & turkey q-view

paulmart

Smoke Blower

Original poster

May 12, 2013

115

30

Sherwood Park, Alberta

• Jun 16, 2013

• #1

Turkey out of the brine
Pat dry, then rub
Meatloaf rubbed w/3 strips of bacon on top;)
(I want it to remain a meatloaf, not a fatty)

image.jpg

• paulmart
• Jun 16, 2013

 

paulmart

Smoke Blower

Original poster

Thread starter

May 12, 2013

115

30

Sherwood Park, Alberta

• Jun 16, 2013

• #2

image.jpg

• paulmart
• Jun 16, 2013

Turkey on the bottom rack with maverick dual probes

image.jpg

• paulmart
• Jun 16, 2013

Meatloaf on top rack

Im using a napoleon charcoal 3 in 1 smoker
Water pan has warm water and the herbs from the brine

 

paulmart

Smoke Blower

Original poster

Thread starter

May 12, 2013

115

30

Sherwood Park, Alberta

• Jun 16, 2013

• #3

Im using sugar maple chunks as my smoke

...now for the painful waiting game

image.jpg

• paulmart
• Jun 16, 2013

 

kathrynn

Legendary Pitmaster

OTBS Member

Jun 13, 2012

9,442

121

Madison, AL

• Jun 16, 2013

• #4

How did things turn out!

Kat

 

paulmart

Smoke Blower

Original poster

Thread starter

May 12, 2013

115

30

Sherwood Park, Alberta

• Jun 16, 2013

• #5

Turkey is currently resting after 2.75 hours hitting 165. The cook temp was 210-230
The meatloaf is has 4 degrees left to cook before i pull it off
I should mention, after 1.75 hours i wrapped the turkey in foil with a dash of apple juice and bourbon and left it till it finished

 

paulmart

Smoke Blower

Original poster

Thread starter

May 12, 2013

115

30

Sherwood Park, Alberta

• Jun 16, 2013

• #6

Another point id like to make...
The bottom is the bbq temp

image.jpg

• paulmart
• Jun 16, 2013

 

paulmart

Smoke Blower

Original poster

Thread starter

May 12, 2013

115

30

Sherwood Park, Alberta

• Jun 16, 2013

• #7

Ok, you cant see it very clearly
The factory installed thermometer is roughly 45 degrees lower then the maveric redi check

I believe the maveric;)

 

paulmart

Smoke Blower

Original poster

Thread starter

May 12, 2013

115

30

Sherwood Park, Alberta

• Jun 16, 2013

• #8

image.jpg

• paulmart
• Jun 16, 2013

Smoke got a little heavy at the end! lol

image.jpg

• paulmart
• Jun 16, 2013

image.jpg

• paulmart
• Jun 16, 2013

Easily the best turkey and meatload ive ever had
The guest we had over couldnt stop eating and talking about it
Everything I did, I learned off this forum. I just started using a smoke a few months ago

I cant thank the members and mods enough!

 

boykjo

Renowned Sausage Maker

Staff member

Moderator

OTBS Member

Group Lead

Apr 28, 2010

7,685

1,249

Raleigh,NC

• Jun 16, 2013

• #9

Looks delicious.................. Great job

 

seenred

Epic Pitmaster

OTBS Member

Feb 9, 2009

10,014

1,771

N.E. Oklahoma

• Jun 17, 2013

• #10

That looks great...Nicely done!

Red