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Recent content by Keezy
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Thanks Zwiller.
I’ve always just dropped a fresh turkey on the smoker, this will be my first try at curing a turkey. Do people that do a lot of these think the white meat or dark meat is better?
I don't have a fridge big enough for a 5 gallon bucket. If I split a turkey in half and cure it in a big ziploc bag, and I wont be able to observe the bubbles, how often should I just go ahead and change out the brine? Weekly?
Try taking the chicken out of the package, dry with a paper towel, then rub with a paste of baking powder, salt, and cooking oil. Some time over 350 degrees will also be needed. I started doing this on wings and it really works.
My wife planned to host a party tonight so I put 2 extra butts on during yesterday’s cook. After hitting 195 meat temp I shut down the air vents and rested them in smoker for like an hour at around 160 air temp, then foil wrapped, chilled, and refrigerated them. Today I asked her to take one...
Pulled pork fries is one of my favorite foods. I like to get a plate of those for lunch at one of our local BBQ joints called Deep Run Roadhouse. Looks great!!!
The first butt I took off, mid-pull:
IMG_0345 by Keezy posted Oct 14, 2018 at 8:47 PM
The other 2 got a little extra time:
IMG_0346 by Keezy posted Oct 14, 2018 at 8:47 PM
Lesson learned #2 don't reuse charcoal on a long smoke in this cooker. I started out with about 50/50 old and new lump. Temp dropped down to 215 and just sat there. Had to do open heart surgery and add more lump, there was no more fuel in there. Ugh!
This is a Primo "large" 300 size kamado cooker. I do have the extender racks but the bottom and top butts would have been touching and I like there to be some airspace between the pieces of meat, so I went with 3 on the main grate. Its hard to see from the pic, l there is about an inch between...