Recent content by mackenziejk

It’s Canadian

This what I used i am more concerned about all the salt specs on it brined for 4-5 day

Hi iam smoking a pork belly bacon it sat in cure I looked online used a recipe from a local sausage maker. But look at it in the smoker is this normal or will be too salty based on the picture it looks like the salt is coming through I did rinse in cold water

Great thanks for all the help will cook it at oven temps and i do want the crispy skin. I have may run my smoke tube for the first couple hours if running high heat.

Sounds good i think I will remove the stuffing and cook that in its own, I think the turkey is about 14 pounds is that to big to smoke at 325?

Hi I want to make sure it would be safe to smoke a stuffed butterball. My plan is to let it thaw in the fridge then smoke at 300 till 170. Seems like a lot or people say to not smoke a stuffed turkey cause of the dangers of bacteria

Hi I clean out the burn pit each time. I am using the LouisaNna pellets . No only a couple left in the burn pot.

Hi I have a new 900 when I first got the unit smoking would 5ish pounds of pellets at 200. I got a new controller but the auger sounds like it’s running none stop dropping pellets every 30 seconds is this right. When. I first started this smoke it was burning 2ish pounds per hour again seems...