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  1. FullSizeRender (1).jpg

    FullSizeRender (1).jpg

    • christophcbv
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    • Album: Long time Reader, First time Turkey Smoker
  2. FullSizeRender (2).jpg

    FullSizeRender (2).jpg

    • christophcbv
    • Media item
    • Comments: 0
    • Album: Long time Reader, First time Turkey Smoker
  3. christophcbv

    First time Whole Smoked Turkey - turned out pretty well!

    I am in the middle of doing one, its been cooking for 5.5 hrs and I can't get it passed 140, is it ruined?  I've brought it in to the oven and jacked it up to 325, but should I toss it?
  4. christophcbv

    Long time Reader, First time Turkey Smoker

    For approx. 4.5 hrs... Is it ruined?
  5. christophcbv

    Long time Reader, First time Turkey Smoker

    I feel like I can't get out of the danger zone... is hanging around at 138 deg.
  6. christophcbv

    Long time Reader, First time Turkey Smoker

    And we're off on this fine, yet chilly Thanksgiving day.  Brined it for approx. 16 hrs, dried it, added fruit in the cavity (lime, apple and orange) and a little bit of memphis rub.  Gravy is simple, some broth, onions, apple, celery, carrots and parsley.  Turkey is 12.8 lbs, and was put in...
  7. Long time Reader, First time Turkey Smoker

    Long time Reader, First time Turkey Smoker

  8. FullSizeRender.jpg

    FullSizeRender.jpg

    • christophcbv
    • Media item
    • Comments: 0
    • Album: Long time Reader, First time Turkey Smoker
  9. christophcbv

    Long time Reader, First time Turkey Smoker

    I'll post what I do, how I do it and pics on Thursday.  Thanks. 
  10. christophcbv

    Long time Reader, First time Turkey Smoker

    Thanks everyone for the responses.  Think I have developed a pretty good plan of attack for this Thursday.  2 more questions. 1.  When making gravy in the smoker - does it stay in there the entire time, or can/should you take it out early to prep for the meal? 2.  BD - Do you use the fruit...
  11. christophcbv

    Long time Reader, first time turkey smoker!

    Hey all, I started smoking about a year ago, have done some chickens, ribs, roasts etc, so have a little bit of experience, but always learning.  This year I am having a 'turkey off' with my wife.  She is cooking her traditional in the oven and I am smoking a turkey for our friends.  I have...
  12. christophcbv

    Long time Reader, First time Turkey Smoker

    Hey all, I started smoking about a year ago, have done some chickens, ribs, roasts etc, so have a little bit of experience, but always learning.  This year I am having a 'turkey off' with my wife.  She is cooking her traditional in the oven and I am smoking a turkey for our friends.  I have...
  13. christophcbv

    Basic Brined Smoked Chicken

    I am a little confused, when did you boil the turkey for 10 min in the brine? Thanks.  Doing a bird for Thanksgiving and never done one before so doing all the reading I can.
  14. Moose serving techniques

    Moose serving techniques

  15. christophcbv

    Moose serving techniques

    Hey, I am in the midst of smoking some moose and need help with something...  I should be done it around 2pm, will have a couple sauces prepared as well, but how should I serve it and reheat it so that it doesn't dry out or became too tough or anything along those lines? My original thought...
  16. 052.JPG

    052.JPG

    • christophcbv
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    • Album: Moose serving techniques
  17. christophcbv

    Smoking 'non pre-cooked' ham

    So same internal around 160-170 must be met and roughly 30 min every 1 lb?  Is that a fair assessment? Thanks.
  18. christophcbv

    Smoking 'non pre-cooked' ham

    By the way, its 8lbs... 
  19. christophcbv

    Smoking 'non pre-cooked' ham

    Hey Everyone, I've got a handul of smoking 'events' under my belt now and have a question.  What is a non pre-cooked ham called when I'm looking for timings, etc on here.  I've done pre-cooked hams before and they've turned out quite well, but only smoked for 2-3 hrs.  One that isn't...
  20. christophcbv

    Smoking Chicken Wings

    Hey everyone.  I'm still fairly new to smoking and this is my first time smoking wings.  I've read some of the forums and just looking for clarification on a few things. I'm looking to make some hot and some dry and some maybe with just syrup, or teriyaki etc.  If I apply some sauce before hand...
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