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Concerns about turkey and temp
I did a couple of turkeys 2 weeks ago on my Brinkman Smoke N pit. Both birds were over 13 lbs. Due to the very same concerns you have, I did spatchcock both of them, although it is not easy cutting through those bones (need a very sharp knife or some very good kitchen shears which is what I... -
Jack Daniels and Drying Spring
Any truth to the rumor I heard that they don't or won't be producing 100 proof JD any more.- foozer
- Post #5
- Forum: General Discussion
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Instead of a smoke pistol.....
If I would have had one of those things back in the 70's...........never mind. Better not go there. LOL- foozer
- Post #9
- Forum: Propane Smokers
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Hello from Iowa
Welcome Ram from a Cyclone fan in Huxley, Iowa. As you already know there is a vast amount of knowledge on this forum. If you aren't sure about something just ask. I am also a newbie and in the last 3 or 4 weeks have probably increased my smokin knowledge 10 fold just from reading and asking... -
Smoked Stove Top Stuffing?????
I threw a couple of Iowa Chops on the smoker last weekend. We were trying to decide what to have with them. My Wife found a box of Stove Top in the cupboard. We never fix stove top stuffing because it doesn't hold a candle to her home made stuffing. But we thought we would fix it anyway just to... -
Smoke a turkey now for T-Giving
Debi & Dude, Thanks for the info. I think I might try that swatchbuckle - spatchcock turkey this weekend. Thank you. -
"Slept Late"
when doing that arm-hair singeing sear how long do you sear on each side? -
Temperature Variance
Thanks Geek, I will look into that. It could come in handy for those over-nighters. -
Smoke a turkey now for T-Giving
Geek, Ruining the bird is certainly a concern. I am also concerned with cooking time and (the big concern) the weather. I am not real excited about being out there smoking in freezing cold temperatures. So, I think it is going to be this weekend. My neighbor approached me about smoking a wild... -
Temperature Variance
Thank you everyone. I think a lot of it is as Walking said. I need to babysit it more. Get right on it when the temp starts moving. I did an overnight pork butt smoke this past weekend. I put it on Saturday night about 10:00PM trying to keep the temp at 225. On Sunday at 4:00 PM it was at 160... -
Smoke a turkey now for T-Giving
Any problems with smoking a turkey now, deboneing and then freezing the meat until T-giving morning, then heat it up in a roaster? -
Temperature Variance
I usually set my Maverick wireless thermometer to let me know when the cooking chamber temperature has moved 25 degrees above or below my ideal cooking temp. I am thinking this is too much variance. How much temperature variance in the cooking chamber do you allow when smoking pork? -
Rib ID Question
Joe Thanks for the link. I went and watched the video about trimming spareribs down to St Louis style ribs. I found it to be an excellent example on rib preparation. I wish I would have seen the video before last weekend when I did my spare ribs on the smoker. They would have been easier to eat... -
apple juice or cider
I found a bottle of blackberry brandy in the back of the Liquor cabinet. I don't know how long it has been there, I would imagine it has aged 3 or 4 years. Any thoughts about using that as a spritzer on a Boston Butt or any meat for that matter? -
FINISHING SAUCE (for Pulled Pork)
She got the white. Can I ask what the difference is?- foozer
- Post #111
- Forum: Pork Sticky
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FINISHING SAUCE (for Pulled Pork)
I added this to my wifes shopping list last week. She called me from the Super Walmart store, they had Tony C's Creole seasoning but didn't have one called cajun seasoning. I asked her to go ahead and get the Creole seasoning. I also looked at Tony C's web site and only found Creole but no...- foozer
- Post #109
- Forum: Pork Sticky
