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Smokin' it in the Sierra Nevada... - Page 2

post #21 of 23
Welcome to the forum. Your gonna have fun.
post #22 of 23
First off welcome to SMF. You'll like it here cause there are abunch of good folks here that would just love to help you out with just about anything to do with smoking. We really like to have newbies here because they can bring in a new propective to how things are done. There's nothing like a new set of eyes to give and new way to make things that little differant to make things alittle better. So I hope you know about the Qview here.
Here's a link to photobucket it's free and easy to download pictures. Then if your really new to smoking Look up the E-course.
It's also free and it will give you the basics of smoking. So after all of that you just need to go grab something to smoke and if you have any question just post them here and we will answer it quickly so you don't have any mishaps with your smoke.
Welcome To Your New Addictio
post #23 of 23
Thread Starter 
Thanks for the GREAT welcome and the many words of encouragement. I signed up for the e-course prior to registering on the forum. Reinforcement of the basics never hurts and I just might learn something or see something in a different manner that "makes the light come on."

The reason I was looking at the sight to begin with was to gain information on smoking a turkey. I have smoked turkeys on an ECB and spit cooked them on a gasser. I took a look at my UDS, my 22.5" Weber and the 12 lb. turkey. The turkey is just a little too tall for the UDS with the stock drum lid. The Weber kettle lid is just a little too small for the diameter of the UDS. I really like the ease of temperature control of the UDS compared to the DUO with SFB.

So... I am going to spatchcock the turkey and cook it on the UDS. I believe that laying out the turkey will result in more even cooking temperature in the meat, reducing the possibility of over/under cooking parts of the bird and produce a moister product in less time with less stress.

Your thoughts?

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