Recent content by fester
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Smoked Trout
Pic's are great but what is on it and how did you smoke them? -
Help with this chicken wing/drummy idea
No need to brine leg and wings. All you need is a good rub that you like on poultry. I would go at that low temp if you are going to grill after or the skin is going to be rubbery. I smoke poultry at least at 300. There is nothing to break down at low temps. Just get that smoke flavor and serve...- fester
- Post #6
- Forum: Grilling Chicken
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Smoked Peppered Pork Loin
LOOKS GOOD ! WHAT TEMPS SMOKER & FINAL INTERNAL? -
Steak Marinade
Fresh minced garlic Kosher salt and fresh ground peppercorns- fester
- Post #13
- Forum: Grilling Beef
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TURKEY IN THE KAMADO
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TURKEY IN THE KAMADO
I have had a 22lb turkey in my freezer since Thanksgiving given to my daughter by her work. I brined the turkey for 10hrs using Slaughterhouse Poultry Brine. I mixed a rub in butter and put under the skin and smeared all over the bird. I used lump charcoal and added hickory and cherry wood chips... -
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