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Sponsored 50% Coupon for Inkbird 1500feet Remote Signal Waterproof BarbecueThermometer
Ordered Thank you!- Unique Name
- Post #35
- Forum: Meat Thermometers
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Sponsored 50% Coupon for Inkbird 1500feet Remote Signal Waterproof BarbecueThermometer
Anyone get a code yet?- Unique Name
- Post #24
- Forum: Meat Thermometers
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Sponsored 50% Coupon for Inkbird 1500feet Remote Signal Waterproof BarbecueThermometer
Let's do this!- Unique Name
- Post #4
- Forum: Meat Thermometers
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Really? No way. Can't be...
Ah, I see. I'm a newbie and when I thought "smoking" I was thinking slow cooks Thanks for the education, CR.- Unique Name
- Post #5
- Forum: Poultry
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Really? No way. Can't be...
That looks like it hit the bullseye. CHOMP!- Unique Name
- Post #4
- Forum: Poultry
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Really? No way. Can't be...
Hey, y'all. So I've been reading threads here about smoking turkey and it seems that 15 pound turkey are taking 3.5 - 5 hours to smoke at 300° - 375° Is that right? Thanks for any and all replies, info and advice!- Unique Name
- Thread
- Replies: 14
- Forum: Poultry
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Catchin' a Spatchin'
Hadn't thought about brining. However, I grill my chicken over mesquite and enjoy the flavor, but it's probably more intense in the smoker, huh?- Unique Name
- Post #5
- Forum: Poultry
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Catchin' a Spatchin'
To be honest, I saw your post and that's what gave me the idea for some squakers... Thanks for the tips and info.- Unique Name
- Post #4
- Forum: Poultry
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Catchin' a Spatchin'
Greetings, y'all. So for my second smoke I'm thinking about a couple spatched chickens. If I'm understanding correctly, smoking birds is usually done at higher temps (325-375+?) With this heat would it be smart to use a large lump mesquite instead of briquettes? Also, any general time on a 4...- Unique Name
- Thread
- Replies: 7
- Forum: Poultry
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Today is the day...
I'm semi addicted to the process as of now. Planning next week's smoke. Perhaps chicken?- Unique Name
- Post #32
- Forum: Pork
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Today is the day...
Next run im gonna do a bit of experimenting. Now that the first smoke is in the books my anxiety has disappeared. The WSM truly is a simple instrument. Now to master it!- Unique Name
- Post #31
- Forum: Pork
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Couple last minute yard birds
Hell yeah. Looks damn good. How's about a chicken pot pie with those leftovers?- Unique Name
- Post #3
- Forum: Poultry
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Today is the day...
Ok, so the 1 is done. Tastes ok. I've had worse. Think I'm gonna need to cut back the time a bit from the 2. These things were WAY too fall off the bone. However, for my first ever smoke, I'm going to call it a win! Thanks for all the help, advice and replies!!!- Unique Name
- Post #24
- Forum: Pork
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Today is the day...
2 down now time for the sauce and back on for an hour...- Unique Name
- Post #23
- Forum: Pork
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Today is the day...
I will post a pic before the sauce. BTW... Any idea how long the ribs should rest if at all before serving?- Unique Name
- Post #20
- Forum: Pork
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Today is the day...
Here we are after the first 3... A little grape juice and now wrapped tight for 2. At least I think that's what I'm supposed to do. I was told to grab a cold one earlier, and it's seems I've had "one" all day now...- Unique Name
- Post #15
- Forum: Pork
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Today is the day...
I opened vents fully and am now at 250+ I'm gonna close the vents s little and go from there...- Unique Name
- Post #9
- Forum: Pork
