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Recent content by shred

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  1. shred

    Anyone know anything about Dyna-Glo gas grills?

    I just heard back from them.  They've graciously offered to replace all the damaged parts (firebox, lid and side burner table).  I'd say I'm satisfied.
  2. shred

    Anyone know anything about Dyna-Glo gas grills?

    I did.  I ran into some serious frustration.  It seemed to cook well (obviously, there is a learning curve) but see below for an email I sent the manufacturer about some very serious issues I ran into.  Haven't heard back yet. ------------- I wanted to let you know how utterly displeased I am...
  3. shred

    Anyone know anything about Dyna-Glo gas grills?

    Appreciated the info.  I took the leap and the grill came today.  Other than some cosmetic damage from either shipping or packing, it seems solid.  I'll post updates when I toss my first couple steaks on it tomorrow!
  4. shred

    Anyone know anything about Dyna-Glo gas grills?

    I'm in the market to replace my 2-burner, Charbroil Infrared grill (actually, I was in the market to replace it the day I bought it).  I want to do it right this time, but there are still some budgetary concerns.  I'm (of course) in love with Weber but I'm looking on Amazon.com and it seems like...
  5. shred

    Reheating a smoked turkey???

    What are everyones' thoughts on doing the oven first, then the smoker?  If a 145 degree bird has 2-3 hours in smoke, will it still soak up enough?
  6. shred

    Reheating a smoked turkey???

    Agreed that 250 isn't safe.  It wouldn't be possible to get the bird out of the danger zone quickly enough.  It's for that reason I'm going to do a hybrid and partially oven cook at high temp and partially smoke for flavor.
  7. shred

    Reheating a smoked turkey???

    Thanks for all the help.  Enjoy yours as well!
  8. shred

    Reheating a smoked turkey???

    I think it maintains a pretty consistent temp as long as I keep the lid on as much as possible and it's not exposed to the wind.  I used it in my garage a couple weeks ago and made pork butts with success.  They took a bit longer to cook than I expected, but only by an hour or so.  They seemed...
  9. shred

    Reheating a smoked turkey???

    Yeah, it's the electric model.  Do you think it will get to a safe temp in time outside?  We're in CT so it's chilly.  I'll be doing it in the garage so the wind won't be an issue, but I still don't want to risk having it in the danger zone too long.
  10. shred

    Reheating a smoked turkey???

    Because that unit is either on or off.  No temp controls.  I think it runs around 250-ish.  I plan to upgrade to the MES 30 this year.
  11. shred

    Reheating a smoked turkey???

    Thanks everyone.  Again, I just want to clarify - I wouldn't start smoking then transport it, I'd do everything at their house (I don't think salmonella poisoning is an appropriate Christmas gift to my family).   As it turns out there will be fewer people than I expected so an 18# bird should...
  12. shred

    Reheating a smoked turkey???

    So you're suggesting I won't ruin the bird if I pre-cook and then reheat at their house? Also - I don't mean that I'd start it in the smoker at home and then bring it to their house a 60 or 70 degrees.  I mean I'd do the entire cooking there... time is my only concern in this case. I've read a...
  13. shred

    Reheating a smoked turkey???

    So I'm making Christmas dinner at my parents' house.  I would like to smoke a turkey (I'll partially cook in the smoker and partially in the oven as it will be a big bird), but I won't be able to do it on Tuesday.  It'll have to be done Monday night. Does anyone have a good way to reheat the...
  14. shred

    How long to somke an 8lb whole chicken for

    Hehe... yep, that definitely has something to do with it.  Even with Kosher salts there is a variance.  Morton's is about 25% "stronger" than Diamond (my preference).
  15. shred

    How long to somke an 8lb whole chicken for

    ... also keep in mind all salts are different.  Table salt is significantly stronger than kosher salts.
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