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Would people mind putting some pics here of where/how to insert probe thermometers in the typical pieces of meat, turkey, chicken, ribs, roasts, etc.? I've seen some in individual threads, and searched but I don't really see a concise location of pics? It is important to put it in the right...
this temperature thing is starting to sound complicated. i know to thaw my turkey in the fridge. it is just over 9 pounds. i want to smoke it on thurs afternoon, and i will do a brine. best i can tell, i need to thaw for about 2.5 days in the fridge. then i want to brine for about maybe 8...
so "cold smoking" is smoking at about less than 100 degrees? so it would only be for meats that were not too thick that need cooking more thoroughly? i wondered how you keep the cheese from melting:) so basically it's the same as regular, just keep the temp down? cheese is on my bucket...
the chimney starter is on my bucket list. but yesterday was really really bad windy so i'm sure that hurt the temp. thought it would help the fire but i guess i blew away any heat. i read somebody wrapped something around theirs so i'm gonna try that too. next project is work on this turkey...
sorry for the above double pics. i couldn't see which ones i had actually posted because it said my posts were being held for review.
day 2 with my ecb. today i had a big fire and didn't add any extra charcoal, until about 3 hours into it, when the gauge dropped below the ideal. i need the...
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