Recent content by nhsmoke-eater

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  1. nhsmoke-eater

    Question for the Turkey Gurus!!!!

    So as a final report, all went well with my turkey endeavor. 6 hours in the smoker, one load of apple chips, water bath refilled about 4x. We had a beautifully browned, moist turkey with huge flavor!!!! Everyone ate well, and there's plenty for another sitting!!!!!  lol
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    IMG_20131128_163231_999.jpg

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  3. nhsmoke-eater

    Question for the Turkey Gurus!!!!

    I would say about 40 minutes a pound for an internal temperature of 165
  4. nhsmoke-eater

    Question for the Turkey Gurus!!!!

    Lmao!!!!!! No, it's not!!!! being left up there.  
  5. nhsmoke-eater

    Question for the Turkey Gurus!!!!

    So my big Tom got cut in two, backbone removed.  I brined him for two days, in a combination of Kosher coarse salt, dark brown sugar, spices and garlic. This morning, with the temperature outside @ 23 degrees, and the wind blowin' about 15mph, the two halves went into a pre-heated smoker using...
  6. Question for the Turkey Gurus!!!!

    Question for the Turkey Gurus!!!!

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    IMG_20131128_102755_303.jpg

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    IMG_20131128_094949_287.jpg

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  10. nhsmoke-eater

    How did you come up with your screen name?

    NH Firefighter..... Ands I's loves dat BBQ smokey stuff....  
  11. nhsmoke-eater

    Question for the Turkey Gurus!!!!

    First off, thanks to everyone for such quick replies. Here in NH, it's right now 18 degrees.  The predicted high for Thursday is 30???? usually, subtract 5 degrees for the over-zealous weatherman. At that outside temp, I can usually keep my smoker at about 225-250 with no troubles.  Factor in...
  12. nhsmoke-eater

    Question for the Turkey Gurus!!!!

    Hey folks. New to the forum as a poster, but have read here for over a year. For over 10 years I have cooked our thanksgiving bird in our Weber Kettle Grill while living in NJ. Over the summer we moved to NH, and left the kettle grille for the new residents of the NJ home, but took my Propane...
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