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  1. IMG_2517.JPG

    IMG_2517.JPG

    • heatman
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    • Album: New toy
  2. IMG_2519.JPG

    IMG_2519.JPG

    • heatman
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    • Album: New toy
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    IMG_2518.JPG

    • heatman
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  4. heatman

    Oh NO MOLD!!!

    Mine does that when I leave water in the pan for a long time. Simple green or any oven cleaner works well
  5. heatman

    Spatchcock cooking times?

    Update: 14# bird at 260 done in 4hrs 15 minutes. This was only my second try spatchcock style and I think I held the temps more consistent. 
  6. heatman

    Spatchcock cooking times?

    I've got a 14# bird on right now. The smoker seemed to like 260 tonight so that's were I kept it. 4 hrs in and getting close. Breast is at 160 now. I did a 12.5# bird Saturday at 250 average and it took just under 5 hours. Good Luck!
  7. heatman

    My turn

    Thanks guys. It turned out very good. Nice flavor and very moist. Thanks to this site I learned about spatchcocking a turkey. I will be using this method on all my turkeys from now on. Took just under 5 hrs. Think will use a bit higher temp next time.
  8. get-attachment.aspx.jpeg

    get-attachment.aspx.jpeg

    • heatman
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    • Album: My turn
  9. heatman

    My turn

    almost there
  10. get-attachment.aspx.jpeg

    get-attachment.aspx.jpeg

    • heatman
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    • Album: My turn
  11. My turn

    My turn

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  12. heatman

    My turn

    I was asked to do the family turkey this year. I have smoked many bone-in turkey breast but never a whole turkey so doing a test bird today. 12.5# bird brined 18 hours and cut spatchcock style Brine consists of kosher salt, brown sugar, poultry seasoning, onion powder, celery salt, cajun...
  13. get-attachment.aspx.jpeg

    get-attachment.aspx.jpeg

    • heatman
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    • Album: My turn
  14. It's been a while

    It's been a while

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  15. heatman

    It's been a while

    Been pretty busy lately and haven't smoked anything for about a month. Bought a new boat that we have spent a lot of time on. Today is cloudy and rainy so what better way to spend a Saturday? Just put some babybacks on the WSM for the wife and myself. Using a modified version of Jeff's rub, KBB...
  16. 1623585_10202729249812502_6202864919318939459_n.jp

    1623585_10202729249812502_6202864919318939459_n.jp

    • heatman
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  17. heatman

    Weber smokey mountain 18.5 getting to hot

    Mine is a 22.5 a couple years old. I normally use RO lump. 1/3 full chimney to start. Mine I run 2 bottom vents closed the other open about 1/4" to 1/2" open with the top vent the same. That will keep it around 225-240. 
  18. heatman

    Lighting Charcoal

    I use a weber chimney and use the charcoal bag as a starter.  Fill chimney 1/3 and dump charcoal needed in smoker basket of WSM. Tear off top of bag and  that's all I need.
  19. heatman

    Pork Prices

    Just bought babybacks at kroger tonight $1.99 lbs. Only had 5 racks left. Bought them all.
  20. heatman

    Turkey breast today

    Bama I was trying to stay at 225 but it was windy so it would run up to 250 or so
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