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Who's getting reday for Thanksgiving?

post #1 of 8
Thread Starter 

Believe it or not I am right now getting ready. I was in California over the weekend and brought back some 3 pound tri-tips(5.35 lb) snagged 3 of them. I will be doing 2 racks of ribs along with a spatchcock turkey. Then I ordered a some insulating heat stone bricks for my smoker so when it's cold, I can use it efficiently. And also ordered a water pan that fits my baffle plate. Will be using cherry wood for this smoke next month. Cannot wait!

post #2 of 8

I'm with you I just built a large cold smoker to my Traeger Junior so that I can do some cool stuff. I just did a pretty good job smoking some Extra Sharp Cheese. I have plans on doing even more as I read more about cold smoking. I use the hot side of my traeger alot and will be smoking a few turkey's to see what I like the best this next comming week.

post #3 of 8

Deer season starts next week, it's too early to think about Thanksgiving.

post #4 of 8
Thread Starter 

Have fun..... now do you only do jerky? That about as all I can handle from deer. Even summer sausage made from deer for me has to have at least 40% beef added.

post #5 of 8

No jerky- steaks, roasts, sausage for fatties and mince meat.:drool

post #6 of 8
I'm planning on doing a 18 lb turkey(spatchcocked) on my Traeger. What is your experience? Temps, cook times etc...
post #7 of 8

I'm looking to do a bird in my WSM.  I think it will fit better whole rather than spatchcocked.  I'm thinking of doubling up on pans on the lower rack to catch juices with out boiling off and that is about all the farther I've looked into it.  I should get on that.

post #8 of 8

I am going to make a test-smoke this weekend of Thanksgiving turkey, first time so I hope it will come out good and that I will be ready for the real thing at Thanksgiving. Going to follow Jeff's recipe. 

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