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8lb turkey breast ready to go
Planning a 300 degree smoke with peach wood. I bribed it Tuesday night, dried Wednesday night, and rubbed today. It should take around 3 - 3.5 hours. Although the the smoker has to overcome the 32 degree weather. Sent from my iPhone using Tapatalk -
Smoker Recommendation
+1 Cookshack. I am using a Cookshack 025 and it is turning out some good food without much effort. Sent from my iPhone using Tapatalk- rsnovi
- Post #18
- Forum: General Discussion
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Thanksgiving turkey smoking temperature?
I recently did my first turkey breast bone in at 300 degrees. the highest my smoker would go. I thought the skin was decent and the meat was great. I didn't cover the skin and it was a nice color. Used peach wood. Sent from my iPhone using Tapatalk -
Turkey test run
Thanks. I was happy to see my smoker was able to reach its max temp of 300 degrees in mid 30 degree windy weather today. I have never had a smoker that you could use in lower than 60 degrees. -
Turkey test run
End result was pretty good. Sorry I didn't get any photos. The combination of the rub and peach wood was unique and tasty. The turkey was enhanced so I didn't brine, but it was flavorful. I am not sure if I would change anything for thanksgiving other than make a bigger turkey. -
Turkey test run
I end up going simple with a little bit if poultry seasoning and paprika added to it. I have had the breast in for about 1.5 hours at 300 degrees with some peach wood. I think it will be done in less than an hour from now. -
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Turkey test run
Hello, I am going to smoke my first turkey tomorrow in preparation for Thanksgiving. Any recommendation on a rub that isn't full of chili powder or cumin? Maybe something a little more traditional for thanksgiving. I have a 6 pound bone in turkey breast that came in a 15% solution. Thanks. -
SMOKIN-IT SMOKER
I always weigh my wood and also make sure it is seasoned wood. Unseasoned wood will create creosote which people on here say will leave a bitter taste.- rsnovi
- Post #1,007
- Forum: Electric Smokers
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baby backs on the menu today
The cowboy run does look interesting. I noticed it has cloves in it. Can you taste the cloves. For some reason I can't handle the taste of cloves. -
baby backs on the menu today
Smoker-B. Did you have a favorite rub recipe that you liked the most? -
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- rsnovi
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- Album: baby backs on the menu today
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Unable to post pictures
Hello, A previous post convinced me to stop using tapatalk for the site and use the mobile website. I really wish tapatalk was better supported though. I am not able to post pictures using an iPhone with Safari and the mobile site. I can select a picture and tell it to upload, but then...- rsnovi
- Thread
- Replies: 1
- Forum: Report Issues
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baby backs on the menu today
That is some dedication to the smoker127831 -
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baby backs on the menu today
I give them mediocre. We were having a community get together and they ended up sitting for much longer than I expected. Good flavor, but they got cold and I think that made them a little tougher than I like. I am ony phone right now and it won't let me post a picture of the final q. -
baby backs on the menu today
Looking good. I have read on here about using a run binder like mustard. Let me know how it goes as I have never tried it. -
baby backs on the menu today
My smoker came with a low buck cookbook, but in the back it had some notes pages so I have been making use of those. I agree it has been very useful. Plus I can't remember anything anymore so being able to go back to look at good or bad smokes is very helpful.
