Recent content by dalton325
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Setting WSM temp for 15lb Turkey
oldschoolbbq, the temp was around 350* when the bird went on and dropped to just below 300*, then steadily rose for an hour. At that point, I had to swap my one working probe to the meat till it was done. -
Setting WSM temp for 15lb Turkey
I'll try to cook it at a lower temp. I also forgot to pick up charcoal (dur-her), so I could still pick up some chunks. Last time the two chimneys shot the temp up to near 400*. Then it came back down and after adding the bird it dropped to 300*. Then it slowly rose back up from there, till the... -
Setting WSM temp for 15lb Turkey
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Setting WSM temp for 15lb Turkey
Hey smokers, I need a little help with my Weber Smokey Mountain 22". You can find on another post I made where I tried to smoke my first turkey a while back and though the internal temp read 165* on the breast and 175* on the leg/thigh and the 2.5hrs it took to smoke the 9lb bird was within... -
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Hello, I'm Dalton325
Is there such a thing as a cool day in Texas? Seems sketchy to me. Thanks for the welcome. -
Turkey 'supposedly' hit 160*, pretty sure it was still raw-ish
That's probably good advice. The turkey, like I said, had a vague carcass smell. It was sort of like when you had to dissect an animal in high school, minus the formaldehyde smell. Just cold dead meat smell. I assumed this was normal. I don't really go around sniffing carcasses. I think the... -
Turkey 'supposedly' hit 160*, pretty sure it was still raw-ish
Alright, I'll give that a try. So just defrost till Thursday, brine till Friday and remove the innards after a couple of hours, then pull it out of the brine on Friday and let it sit in the fridge uncovered till I throw it on the smoker on Sat. -
Turkey 'supposedly' hit 160*, pretty sure it was still raw-ish
bmaddox and DukeBurger, I can certainly try to do that. However, the problem I ran into on my first turkey was that after 3 days defrosting in the fridge, the meat was fairly thawed, but the neck, giblets, and gravy pack were still too ice hard to remove. I had to remove them on Monday before I... -
Turkey 'supposedly' hit 160*, pretty sure it was still raw-ish
bmaddox, thanks for the answer. I picked up a turkey from Walmart last night. Last month, the biggest on I could find was 9.8lbs. Now the smallest I can find was 15lbs. Most were in the 20lb+ range. So I bought it on a Monday. I'll let it defrost till Friday when I get home from work. Then I'll... -
Turkey 'supposedly' hit 160*, pretty sure it was still raw-ish
Hey everyone, I got my first smoker a few months ago for my birthday. It's a Weber Smokey Mt. 22". I fired it up for the first time and tried to cook a turkey based on 'The Ultimate Turkey' recipe from amazingribs.com. I had one problem after another. First off, I bought a Maverick ET732... -
Hello, I'm Dalton325
BlueWhisper, thanks. That's too bad about no vinegar base in your area. I have been told that I should be ashamed for not liking mustard base when I'm from SC, but I just tell them my dad is from the mountains of NC and they do lots of vinegar base up there. I hear they do it a good bit near... -
Hello, I'm Dalton325
Joe, I'm actually pretty close to Rock Hill, SC. About 45min below Charlotte, NC. I probably will buy Jeff's recipes at some point. I've already got a recipe to try for this weekend and then again on Thanksgiving if it works out. I plan to try a bunch of different rubs and ways to prep and cook... -
Hello, I'm Dalton325
Hey Smokers, I just joined this site, and hope to get plenty of helpful tips for smoking. I've really been into the idea of smoking for a few years and just got my first smoker for my birthday a few months ago. I fired it up for the first time about a month ago and it didn't go well. :)...
