or Connect
SmokingMeatForums.com › Forums › Announcements › Roll Call › Cluelesssmoker
New Posts  All Forums:Forum Nav:

Cluelesssmoker

post #1 of 8
Thread Starter 
Hey y'all! Troy Moses here from north Mississippi. Been smoking for a few months now so very new to the smoking world. My baby brother helps me alot... He's so sweet!! ( just picking bro) I own a MES 40 and love it. I plan on smoking a turkey this year for turkey day any tips would be greatful.... Thanks and I look forward to learning and sharing all I can!! Godspeed!
post #2 of 8
Show my lil brother some love y'all. Hey go to the chicken forum and post about what you cooked tonight.
post #3 of 8
Welcome to SMF. Congrats on the MES.

For the bird id brine using the Slaughter House Brine
post #4 of 8
Run the mes as high temp as it will go. ( 275 ).

And spatched.
post #5 of 8
Quote:
Originally Posted by c farmer View Post

Run the mes as high temp as it will go. ( 275 ).

And spatched.

What do you mean by spatched?
post #6 of 8

texas.gifHello and welcome from East Texas. This is a great site, lots of information and great people that are willing to throw in their two cents worth on about anything   ......... 

 

Gary

post #7 of 8

By spatched he is referring to spatch cock. Simply it is cutting out the back bone and flattening the bird out to make it cook faster and more evenly. I usually also split mine at the breast to form two flat pieces that fit my smoker better.

 

GeneK

post #8 of 8

Hey Troy

 

Welcome.  You're going to love it here

 

Gary

New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Roll Call
SmokingMeatForums.com › Forums › Announcements › Roll Call › Cluelesssmoker