Recent content by smokeypig6269

Thanks yeah I bumped it up but unfortunately I think my element is on its way out, I struggled to get 200 degrees and as I was getting too close for comfort with the 4 hour mark I had to embarrassingly enough put it in the oven

So tomorrow I will be starting a turkey bright and early, I have brined it for a little over 24 hours in a wet brine, using water, salt, minced garlic, Worcestershire sauce, brown sugar, and ground pepper. It'll be the first time I've tried this brine so hoping for good results I also plan on...

Sheet metal worker, firefighter/first responder/ technical rescue tech, don't usually get alot of free time but when I do I like to make the most of it and hunt or fish which is great because that helps support my other hobby of smoking meat.. the thing I enjoy most about this forum is I don't...

Hello everyone I just recently joined smoking meats forum, I've read some of the threads to get me started and they've been a great help. I'm a beginner just started smoking last fall. I use a homemade smoker that I made out of an old international harvester refrigerator, with a 120v heating...