Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
You are using an out of date browser. It may not display this or other websites correctly. You should upgrade or use an alternative browser.
**********UPDATE**********
Just finished thawing the bird, placed in the brine about 10 minutes ago and now I'm gonna go sit down and read a book for a bit then check the brine temp to make sure the fridge can keep up with that thermal mass.
Will keep yall posted
Thank you all for the advice so far! And especially for dealing with my word salad in my post. it really does mean a lot to me! I've been really interested in smoking for a while now but didn't know where to start, and was honestly kind of intimidated by asking stupid questions. but yall are...
Apologies in advance, I am very new to all of this.
So, this Thanksgiving I am smoking for the first time because I have access to a smoker for the first time. I have a 16lb turkey and a homemade propane tank smoker that I'm planning on using Mesquite wood in. My Situation is one I want...
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.
This site uses cookies to help personalise content, tailor your experience and to keep you logged in if you register.
By continuing to use this site, you are consenting to our use of cookies.