Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
Thanks im looking into making it a reverse flow. After designing my own smoker it doesnt seam to hard. I have already experimented with it. Its really light guage metal so i got to be carfull. It cooks like a monster o just built a cooker so inhave beetn using it alot. Alot
Im going to be cooking a turkey 13.95 pounds and i was woundering what temp i should cook this at.
I live in michigan and there is 2 inches of snow on the ground. Here is my smokerill be using xherry and some sugar maple for wood . I wasnt going to use charcoal
I am brining this bird
Im 21 years old from michigan. Use an offset barrel. Been smoking for about a year now. Turkey day coming soon!I use cherry wood. looking to get some hickory. Its a hobby realy, ive even built my own smoker. And won a 1st place trophy. This website helps me embrace my inner meat.
My guess as i learn more is that it must reach an (it) of 140 within 4 hours of taking it out of the fridge. Thawed. An that if bacteria doesnt end up dieing in that 4 hour mark that it grows inside you.
This site uses cookies to help personalise content, tailor your experience and to keep you logged in if you register.
By continuing to use this site, you are consenting to our use of cookies.