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I'm gonna smoke my moms turkey this year. It's 15 pound. I'm gonna brine it for about 15 hours, then let air dry in the fridge overnight. I'd like to smoke it at 275 in my MES 40 with pitmasters choice in my amps. anyone know about approximate cooking time when spacthcocking vs not? I was...
oh I agree and the price of the gen 1 listed it awesome. but I was really just pointing out that there weren't major issues with the gen 1, unlike the gen 2.
This is their newest model. Hasn't yet been out a year so your controller isn't one that's been having issues. Your smoker is just like mine and I've smoked with it every weekend for 3 months or so. You're gonna love it. The chip tray does work great but I got an AMPS so I could set it and...
I've always wondered how am I suppose to get the breast to 165 and get the thigh at 175 at the same time. seems if I take the thigh to 175, the breast always is too and ends up dry.
it sit in that holster for storage. It's the meat probe not the smoker temp probe. So to use it as s smoker probe you'd have to move it and put it through a cork or as you did, a chunk of wood.
Thanks for asking. She was totally surprised! I had her mom take her shopping for an hour, when she got back about 30 relatives and friends were here. I just barely had enough time to get everything together and pull the pork. So I didn't get any pics of the butts. But they were the best ones...
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