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  1. piaconis

    Thanksgiving 2013 - DRAMA ALERT!!! Whole Fresh Amish Turkey and Assorted Turkey Thighs and Legs

    Thanks folks.  Here's the morning update... This is the Thanksgiving morning scene, after two days of snow. Chimney started The bird. Yep, still dead. Rubbing on some olive oil And applying the rub I loosely packed the cavity with apple slices, two sprigs of rosemary, and a sprig...
  2. 2013-11-2807.48.38.jpg

    2013-11-2807.48.38.jpg

    • piaconis
    • Media item
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    • Album: Thanksgiving 2013 Smoked Fresh Turkey and Dark Meat Parts
  3. 2013-11-2807.46.04.jpg

    2013-11-2807.46.04.jpg

    • piaconis
    • Media item
    • turkey
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    • Album: Thanksgiving 2013 Smoked Fresh Turkey and Dark Meat Parts
  4. 2013-11-2807.44.35.jpg

    2013-11-2807.44.35.jpg

    • piaconis
    • Media item
    • turkey
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    • Album: Thanksgiving 2013 Smoked Fresh Turkey and Dark Meat Parts
  5. 2013-11-2807.41.26.jpg

    2013-11-2807.41.26.jpg

    • piaconis
    • Media item
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    • Album: Thanksgiving 2013 Smoked Fresh Turkey and Dark Meat Parts
  6. 2013-11-2807.38.49.jpg

    2013-11-2807.38.49.jpg

    • piaconis
    • Media item
    • turkey
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    • Album: Thanksgiving 2013 Smoked Fresh Turkey and Dark Meat Parts
  7. 2013-11-2807.19.10.jpg

    2013-11-2807.19.10.jpg

    • piaconis
    • Media item
    • weber-7416-rapidfire-chimney-starter
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    • Album: Thanksgiving 2013 Smoked Fresh Turkey and Dark Meat Parts
  8. 2013-11-2807.08.44.jpg

    2013-11-2807.08.44.jpg

    • piaconis
    • Media item
    • brinkmann-trialmaster-limited-edition
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    • Album: Thanksgiving 2013 Smoked Fresh Turkey and Dark Meat Parts
  9. piaconis

    Back to making TBS and smoky goodness

    I've worked in I.T. for 23 years, and I can tell you it's human nature to assume the complex answer before the simple one, lol. Best of luck with the smoke! Be sure and post some Q-view.
  10. piaconis

    Thanksgiving 2013 - DRAMA ALERT!!! Whole Fresh Amish Turkey and Assorted Turkey Thighs and Legs

    Thanks Leah! So, the fun continued.  I decided to leave the parts in the brine for another hour, just to give a little more time for all of those flavors to circulate.  I also decided to do a fresh batch of rub, since I was running low. Rinsed off and in the process of being dried Back into...
  11. 2013-11-2723.21.29.jpg

    2013-11-2723.21.29.jpg

    • piaconis
    • Media item
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    • Album: Thanksgiving 2013 Smoked Fresh Turkey and Dark Meat Parts
  12. piaconis

    Brining - can you reuse the mixture?

    I'm smoking both turkey and turkey parts this Thankgiving, and I +1 all of the above posts.  Separate brines are the way to go. First, as Dave said, the chemistry changes.  I'm no chemist, but as I understand it, brine works by using the process of osmosis to carry flavors and moisture through...
  13. piaconis

    PITMASTER BLEND FOR TURKEY?

    I believe it's for a neutral flavor profile.  The process of making charcoal tends to strip wood of most of its discernible characteristics, leaving only the fuel behind.  If I were using it, I'd likely blend it to either mute the flavor of the other pellets, or to just provide neutral heat.
  14. piaconis

    20 pound turkey and scared to death!!

    +1 anything Chef Jimmy says on the subject.  He's never steered me wrong, and I can tell you from experience that any recipe he posts is golden.
  15. piaconis

    Turkey Danger Zone Wiggle Room???

    Mike, Do you have any idea how many minutes you had the bird in the smoker before you crossed 40 degrees?
  16. piaconis

    what is your favorite type of smoked cheese?

    I get Guggisberg baby swiss out here and smoke it.  The last time I smoked it, people raved about it.  I'm not a big swiss fan, even I think it tastes excellent smoked.  You may want to consider Jarlsberg as well.
  17. piaconis

    Hiya... are girls allowed?

    Of course you are welcome!  My wife is on here as well, and does some fantastic smoked treats of her own.  Glad to have you aboard!
  18. piaconis

    has anyone tried smoking in winter?

    Ryan, I wouldn't recommend enclosing the smoker.  Carbon monoxide is nothing to mess with.  However, if you're able to vent it (like the old military canvas tents), you might be able to get away with it.
  19. piaconis

    Too much information here to NOT join

    Welcome!  Lots of great information here, and friendly folks as well.
  20. piaconis

    20 pound turkey and scared to death!!

    +1 what FWI said.  225 won't be enough to get it through the danger zone.  You could spatchcock the bird, but 225 also presents another issue...it will cause the skin to be rubbery.  For folks that don't eat the skin anyway, that's fine, but if you can get it up to 325, it'll be crispy AND safe.
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