Recent content by jzampier

Gotcha, Thanks for the quick reply.  Going to do skin on as I agree it will be easier.  Maybe smoke till they are ready, peel the skin off and sear on my grill.....

Well its been quite some time since I've been on here, kinda fell out of smoking getting tired of my MES40 not working properly.  I've now the owner of a GMG DB and am smoking some fresh yellow tail for the family.  I found a good brine/recipe on this forum but I haven't seen whether the skin...

Two 10# HoneySuckle turkey's. These were awesome size and had no legs on them which was perfect as they get over done most the time anyway. Did a 24hr water brine on both, then did a buttermilk brine for 24hrs as well. Brine was Todd's recipe but using my rub. Followed to a T. After brined, I...

These were honestly the best ABT's I've done. Here's a pic of the ingredients, no seeds and deveined japs. Just the right amount of heat, not much at all really which was great for some of my guests.

I fried the third one. Last yr I smoked 1 then crisped it up in the fryer, then fried an additional two. I don't think you'll notice a whole lot of difference in brining. There is a little but if you don't have time, don't worry about it.

They were AMAZING!

This was last year but it was same size. 12#'s or so.

Stuffing filled and wrapped in bacon. Smoked at 235 till done.

Man I haven't been on here in awhile.  Just to add, even though its too late: First two turkeys: Washed thoroughly, let soak in a water bath for 24hrs to dilute the solution. Next I brined for 24 hrs in a concoction of stuff, including apple juice, distilled water and a host of other...

The only pellets I have are Oak that you sent when I ordered the Bourbon barrel.  Just tried them the other day and they worked alright.  If I put my tray next to the chip box it seems to stay burning.  Doing some fatties now and when the smoker turned off, the tray went out and I have just...