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  1. smokeringred

    First Time Fattie!

    Looks Amazing!!
  2. smokeringred

    Thanksgiving Turkey with TBS...not the TV channel.

    Great question AustinL! I asked the same one when I first learned that you want TBS, and not the billowing white smoke. Basically you don't want the wood chunks, or wood chips to ignite AT ALL. Now I'm no expert at this, but this is just what I've learned. I had mine really almost too close...
  3. smokeringred

    WHAT? MY WHOLE SMOKER IS ON FIRE !!!!!!!!!

    I have a question. I've smoked most all the common meats that would be smoked, but never done a ham. How long do you keep it in the smoker? Ham is already cured right? So you basically heat it, I guess? By the way, all that food looks really good. I love the idea of all the butter under the skin...
  4. smokeringred

    Thanksgiving Turkey with TBS...not the TV channel.

    The turkey turned out great! I didn't get a picture of the finished project. Family was in to much of a rush to eat it for me to get a picture. I think I like smoking a little bit larger one better than smaller ones.
  5. smokeringred

    First time smoking a 20# bird

    Sounds like you're on the right track. Definitely want to pay attention to the internal temp of the meat. I usually wrap mine in foil the last 1/4 of the time. It can help get the int temp up. I just cooked a 19 lb, and tried to keep the grill temp between 225 and 275, came out perfect. 6 hours...
  6. smokeringred

    Thanksgiving Turkey with TBS...not the TV channel.

    Thanks Thsmormonsmokes, I will keep that in mind about the damper open. I figured if I open it all the way, I'd get the heat up too high. I guess closing the intake some will help even it out.
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  11. Thanksgiving Turkey with TBS...not the TV channel.

    Thanksgiving Turkey with TBS...not the TV channel.

  12. smokeringred

    Thanksgiving Turkey with TBS...not the TV channel.

    I've recently found out I was smoking wrong for a long time. I used to think the MORE smoke, the better. Well, Thin Blue Smoke is now my best friend. I've done some research, and am trying TBS on my Thanksgiving turkey. Here's a quick video. Pictures as well. I used a little bit of a new dry...
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  16. smokeringred

    6am Thanksgiving morning- Time to smoke the bird

    Lookin' good. I've got mine on the grill as well... I usually brine mine, but usually only rub butter on the outside. But this year I'm trying a dry rub as well. Remember, there's no advantage to cooking turkey on a smoker low and slow. You can kick that temp up to 250-300. It will give you a...
  17. 6am Thanksgiving morning- Time to smoke the bird

    6am Thanksgiving morning- Time to smoke the bird

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  19. smokeringred

    Smoking Turkey

    I agree to everything 'stickyfingers' said. I do everything about the same as he explained except some small details. But pretty much the same. I've always brined my turkey, some say it doesn't make a difference, but I do. BUTTER on the outside, and Rosemary. A 20lb bird may be a little big to...
  20. smokeringred

    Saturday Brisket (Q-View)

    I agree with everyone else, that's a great smoke ring. Looks great! Wish I was there to eat some of that.
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