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PITMASTER BLEND FOR TURKEY?
I've not used the pellets myself, so my advice is only on the wood used in it. However, looking at the blend (hickory, cherry, maple), the only one that really sticks out is the hickory, which tends to give a stronger smoke flavor. Since it is blended, it won't be as strong as smoking with...- piaconis
- Post #2
- Forum: Woods for Smoking
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Let the countdown begin. The big day looms!
I'm doing brine 24 + dry 24...except the extra legs and thighs I bought, which I am doing 12 + 12. Best of luck! -
Help me time my Brisket Flat.
At 250, you should be able to cruise at about 1.5 hours per pound. However, I'd leave myself a little additional time, in case you have any trouble holding your smoker temps in this weather. If it were me, I'd figure it like this: 5lbs x 1.5hrs = 7.5hrs cook time + 2hrs rest time = 9.5hrs... -
has anyone tried smoking in winter?
+1 what Grizz said Wind is always the biggest killer. Anything you can put in the path of the wind to deflect it a bit will help you. I have a couple of high back chairs from my patio set sitting in the path of the wind, and it easily makes a 20 to 30 degree difference in my smoker temps...- piaconis
- Post #5
- Forum: General Discussion
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Questions On My First Smoked Turkey
Howdy Phillip! I've tried using drip pans before. Sometimes it has worked, sometimes not. If you plan to place the bird in a foil pan, I suggest elevating it with a wire rack of some sort (like the kind that stands meat off of the bottom of crock pots or broiler pans). This way, smoke hits... -
Smoking An 18# Turkey
You're probably not going to find it at a big box retail store. Around me, there are some "outdoor living" type stores that carry spas, pools, grills, and such, and they're usually a good source for that stuff. If all else fails, Wal-mart usually has a cheap remote digital probe or two in... -
Help me time my Brisket Flat.
What temp are you planning to smoke it at? -
Mrs, Scarbelly
Hey Dave, should you happen to have some communication with Kathy, would you please pass along that we're all thinking of her and the family this holiday? I know these are especially hard times after loved ones have passed, and Gary is missed.- piaconis
- Post #11
- Forum: For New Members
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Glaze or no Glaze??? Dust or no dust??? What to do with this free spiral cut ham!
Case, that all looks excellent! Job well done! I especially like seeing all of the peppers in the photos. Nothing like a little heat from your food in these cold northern winters. -
Thanksgiving 2013 - DRAMA ALERT!!! Whole Fresh Amish Turkey and Assorted Turkey Thighs and Legs
And now, the attention turns to the parts... Did a quick rinse of the assorted parts Placed the parts into the brine, with a little ice to help it return to safe temperatures after rinsing Back into the fridge That does it until later tonight! -
Thanksgiving 2013 - DRAMA ALERT!!! Whole Fresh Amish Turkey and Assorted Turkey Thighs and Legs
OK, so time for some updates... Removed the bird from the brine. I set it on my beer can chicken stand to hold it upright so it can air dry in the fridge another 24 hours. It's a nice looking bird. Into the empty stock pot and back into the fridge. If it still had a head, it would be peeking... -
ATTENTION !!!!!!!!!!!! THOSE WHO DEEP FRY
Gringo, let me know how that comes out. Sounds like a fabulous idea! -
Cold Weather Test Run - Turkey Parts
Thanks man! I loved the color too. It was just a tad on the soft side in those lighter parts. I'm hoping that a little more attention to the skin with the oil will help the day of the "real event". -
Thanksgiving 2013 - DRAMA ALERT!!! Whole Fresh Amish Turkey and Assorted Turkey Thighs and Legs
They're obviously all approximations, but a good gauge if I start falling behind. With so many moving pieces to Thanksgiving dinner, it helps to at least have a barometer. -
Thanksgiving 2013 - DRAMA ALERT!!! Whole Fresh Amish Turkey and Assorted Turkey Thighs and Legs
Stay tuned! So here comes the first update. I started the brine using Chef Jimmy's brine as a base recipe, and throwing a couple of my own twists in. Here's the modified recipe: 1/2C Coarse Sea Salt 2T Paprika 2T Gran. Garlic 2T Onion Powder 2T Dry Thyme 2T Black Pepper 1C Apple Cider... -
Thanksgiving 2013 - DRAMA ALERT!!! Whole Fresh Amish Turkey and Assorted Turkey Thighs and Legs
Greetings all! So I've been a little light on the smoker use through the late summer and fall, due to some health issues my wife has been having. However, we aren't traveling to see the in-laws in Connecticut this year, so we decided to hose a Thanksgiving gathering of our own this year. We... -
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- piaconis
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- Comments: 0
- Album: Thanksgiving 2013 Smoked Fresh Turkey and Dark Meat Parts
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Thanksgiving 2013 Smoked Fresh Turkey and Dark Meat Parts
- piaconis
- Album
- Comments: 0
