Happy Thanksgiving All... I did a 14# on my WSM over RO with some Maple and Apple. Ran it up around 260 and 2 hours later I have a nice brown bird. Went well. Hope all your cooks today go off without a hitch !!!
I smoked up 2 butts yesterday but ran into darkness and wind so pulled them off at around 170 IT. I put them in foil pans, covered with foil and later into the fridge,.
Question is, when I put them in the oven to bring them up to 200 IT will them being in the pans covered w/ foil be...
I was cruising through wally world today and I ran across ROL in a 17 # bag for 12 buks. I have never seen RO in such a large bag. Is this just for the summer here in fla or is it something that is the norm??
I have never seen, so I grabbed 3 bags hahah
Anyone ever had a turk reach this temp in such a lil amt of time? Im on a WSM w/ maverick probes.
Water boil test b4 I started and I was at 214.
Turky been on 2.5 hrs and I am at 163 at the breast. Checked her in 4 places.. Im about 168 in the legs.
Don't recal one being done this fast...
Is the question...I usually add my chunks at the start of my smoke then when they are all used up I do not add any more. Usually smokes for a good hour or two..
I have been told and I seem to believe that a butt etcc will only take on smoke the first 2-3 hours....
Anyone have any scientific...
Ordered my 732 with the 2 additional probes. I want to be able to run both outputs into meat at times instead of one in meat and other on the grate. So, I got the meat and smoker xtra probes.
I love new stuff LMAO
Ok I cant stand the pics anymore. Im going to dive into the bacon!!! I got a few questions so I do not end up in the ER or Dead lol. I have been reading on this site and I have come up with a scenario that I want to run pass you guys.
From what I have read, Bacon is nothing more than..
Well Im about to jump on 2 of the mav ET-73. Only diff I see in the 73 /732 is distance.
Is this the only thing? I do not really need the 300 ft range at all with my set up.
Was going to buy an extra MEAT probe so as to monitor 2 meats with one therm...
Monitor chamber and another meat...
I know the ET series therms have 2 probes. One for the food and other for the smoker.
Has anyone ever used both probes for food with out using o ne for the smoker temp?
I dont think you would be able to set the HI LOW but on one of the probes. Im just curious.
Im about to pull trigger on one...
Had my WSM a year or so now and i want to smoke up some turkey meat since there on sale for .69 pd.
For all the WSM users, whats the largest bird you have done in yours? I wanna get out of the 40-140 Range..
Split (Butter fly) and Non split??
Well do you guys like one w/ the bone or a boneless...Im thinking bone-in. Bone adds Flavor and helps to cook it.....
Should turkey go above or below the pork butts? I know chik goes below so ya dont drip the nasty stuff on the pork. Would one treat Turkey the same way>? Think so seeing how it...
Well few weeks ago I made a cross country trip from orlando to little rock. I went through Tn and on the way back I made a stop at the World Famous Rendezvous.
I had been looking forward to this for weeks. I thought I was gonna taste the best ribs ever!! Well i was wrong. Might have been a bad...
I ordered some peach wood to ty out. It still has the bark on it. Do you guys think the bark makes a difference?? Planning on doing 2 slab BBR on sun and wanna use the wood.
Should I de-bark it?
Whats the general consesus on this????
Fired up the WSM and threw on some thighs and legs. Went for about 2 hrs @ 260-280. Cherry/Apple chunks. Came out good. Skin a lil rubberry but nothing un edible lol. Went light on the rub do to some not liking spices lol. Imagine, people not liking spices!!!
Its all chicken but da bone!!!!!