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  1. asfastasitgets

    Let the countdown begin. The big day looms!

    As of last night at about 10 pm CST, two of the mentioned 3 turkeys are naked in the fridge, having been injected with 5 sticks worth of clarified spiced butter.  One of them had 2 necks inside the cavity. lol Setting my alarm for 2 am. The meal is at noon, but I have to have my coffee time...
  2. asfastasitgets

    has anyone tried smoking in winter?

    Agree on the wind statements. I was thinking about smoking my birds today, but with a 20 mph wind blowing, I think waking up at 3 am will be much less frustrating. lol My practice turkey wound up finishing in the oven due to the wind swirling, making smoke/temp management impossible.  The...
  3. asfastasitgets

    Let the countdown begin. The big day looms!

    Thanks for the confirmation! Glad we have 2 fridges at this point! lol Happy Thanksgiving to you, as well. :)
  4. asfastasitgets

    Come Back Every Day to Win! A-MAZE-N Products Thanksgiving Giveaway

    If I win the A-MAZE-N-PELLET-SMOKER Contest, I plan to smoke ___three turkeys, there won't be room for anything else on the smoker____ for Thanksgiving. Just noticed the part about 'Like' on FB. Done, Shawn Roberts. Guess you can't win if you don't follow all the rules. lol :D
  5. asfastasitgets

    Let the countdown begin. The big day looms!

    Going to go ahead and reserve my thread. The 3 birds are thawing in the fridge, getting close to thawed. Went to sleep one night owning 2 turkeys...apparently they can reproduce while frozen, there were 3 when I woke up the next morning! O.o (Jk, the in-laws requested one for them to use as...
  6. asfastasitgets

    hey guys little help here please......

    Here's a direct link to the Poultry forum: http://www.smokingmeatforums.com/f/102/poultry   As mentioned above, it has exploded with turkey-topics over the past few weeks. No searching required. lol :) The wife and I bought 2 the other night, ourselves, one to take to the in-laws for...
  7. asfastasitgets

    5 Turkeys for Thanksgiving, Any Tips or Tricks?

    When I make my gravy, I take about 1/4-1/2 cup of the drippings to make my roux, then the rest of the gravy is comprised of a 'mock-stock' that I make by simmering the giblets, some onion, and some celery in chicken stock. It turns out with just a slight complimentary smoke flavor, not at all...
  8. asfastasitgets

    Smoking a Turkey this weekend, here's my plan so far.

    How was it? I'm late posting, but I started a thread for my test turkey here: http://www.smokingmeatforums.com/t/152388/testing-turkey-1-2 Mine came out really well, super-moist and delicious. :)
  9. asfastasitgets

    5 Turkeys for Thanksgiving, Any Tips or Tricks?

    Any wood will give too dark of a color if you don't manage your airflow properly (causes the smoke to get too thick, or white, which causes creosote buildup {black exterior, bitter taste}). I put my butter under the skin, seasoned, and put a pan under the turkey to catch the drippings. I got...
  10. Testing (turkey...1...2...

    Testing (turkey...1...2...

  11. asfastasitgets

    Testing (turkey)...1...2...

    A little late in posting, but here's my test turkey that I prepared this past Sunday. Pretty simple prep, just rubbed under the skin with 2 sticks of real butter laden with my favorite herbs and spices, and dusted on the outside with Cavendar's Greek Seasoning. Stuffed an onion and some garlic...
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  15. asfastasitgets

    Need Help with Using Oak

    Definitely split it smaller (like an inch or so square appx.), and I don't know if you'll be able to do this in your smoker, but in my offset, I put my next splits in the firebox away from the fire to pre-heat. They catch fire almost instantly that way. :)
  16. asfastasitgets

    Using Small Wood Chunks vs Larger wood pieces.

    I haven't been able to get my Chargriller to ever run hot enough using charcoal. I burn splits in mine, and haven't looked back. It requires pretty much steady tending, but that, to me, is most of the fun. If I wanted set it and forget it, I'd use the oven. lol
  17. asfastasitgets

    Come Back Every Day to Win! A-MAZE-N Products Thanksgiving Giveaway

     “If I win the A-MAZE-N-PELLET-SMOKER Contest, I plan to smoke __a turkey breast, six legs, a ham, and some large chunk of beef of some sort__ for Thanksgiving.”
  18. asfastasitgets

    Smoking a Turkey this weekend, here's my plan so far.

    I'm cooking my practice bird Saturday, too!  I had thought about brining, but I don't have a cooler/pot big enough, so I think I'm just going to treat it how I usually treat my whole chickens. Rub some spiced/herbed butter under the skin, a quartered onion and a head of garlic in the cavity...
  19. asfastasitgets

    Confused about smoked chicken leg quarters

    They're perfectly done when the skin draws back from the ankle. <--don't try this at home!!! Unless...you've cooked for most of your life. Otherwise, use a temperature measuring device, and aim for 170-175, in the thigh (away from the bone!!!). lol
  20. asfastasitgets

    Confused about smoked chicken leg quarters

    I agree, dirtsailor. Temp the thigh (always temp the thickest part of any meat you're cooking). I am probably wrong, but 165 is what I pull mine at IF I've cooked them low and plan on putting them under the broiler. I thought dark meat had to go higher (170-175 finished temp)?
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