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Thanks! Chicken ended up finishing 45 minutes earlier, but wrapped it in foil and it was all good.

I'm doing a pork loin tonight, however one of my guests is allergic to pork so throwing in some chicken thighs too. Pork loin is typically about 2 hours at 240, I'm only doing 4 thighs so I figure it shouldn't throw that off too much. Will the chicken take about the same time or longer at that...

Thanks, i'll take a look!

Smoking my first turkey this year.  I'm going to do a simple dry brine (Judy Bird recipe) and then smoke it with apple and pecan wood.  I just picked up an injector as well, was thinking a garlic butter type concoction.  Any suggestions on a recipe for an injection marinade that would go well...

Thanks for the advice!  I'm going to try my pecan/apple blend for this first one, hopefully comes out well.  I personally like the heavier/spicy flavors, but my guests do not so I think this will provide something they will all like.

Was wondering what you all use. I'm thinking about mixing pecan with either apple or cherry. Sent from my iPhone using Tapatalk

I never had the time as I was out of town too much on the weekends leading up to Thanksgiving and couldn't find a turkey at the store prior to then.  I just have to get it right the first time :D

Thanks for all of that info!  With a dry brine spatchcock turkey at 325 or so, any guess on how long I should allow for that?  Aim for an IT of 160 or so? Thanks, Tim

Thanks for the info!  I have a SmokeVault, haven't tried to go much above 260 yet so I'm not sure how hot I'll be able to get it.  

I'm going to do a practice run turkey before Thanksgiving rolls around.  My practice I'm going to go a bit smaller if I can find it, but game time will be about a 15lbs turkey.  In the past before I had a smoker I've always done a dry brine and oven bag.  While the skin never came out crisp, the...

I think they both came out ok.  I put a little too much salt in my rub for the chicken, should have measured instead of eye balled.  I also had a couple of pieces of boneless skinless breasts in there, those came out a bit tough, but I kind of figured they would.

Great, thanks for the advice!

Thanks!  Should the chicken have a 30+ minute rest like with pork and beef?  I'm guessing my pork loin will be about 2 hours on smoke to reach IT, at least that's what my last one took.  At 250 is about 2 hours right for chicken or should I expect longer?

I'm smoking some chicken pieces and pork loin today.  I'm comfortable with the pork loin, not sure on the chicken as it's my first time.  I've got some thighs and legs with bone and skin, but the breasts are boneless skinless which worries me a bit.  Was planning on aiming for 230-250 temp.  I'm...

Thanks for the advice.  I seasoned a couple of hours before putting it on.  It took just under 2 hours on the smoker.  Then a quick sear and rested in foil in the smoker for about 45 minutes.  Everyone loved it, and I was happy with the result.

Thanks!  That makes sense, will have to give them another try soon!

I followed these instructions a few weeks ago (sorry, forgot to take pics).  I had some really meaty baby backs.  The smaller pieces came out perfect, but the larger ribs with a lot of meat on them were a bit tougher than I would have liked.  Should I have smoked them for longer to get a higher...

I'm planning to smoke some tri-tip tomorrow for some out of town family, haven't done one of these yet.  I was planning to aim for 130 IT at about 220.  I'm guessing that will take about 3 hours (please correct me if I'm wrong).  I have two large pieces at almost 8lbs.  A few questions.  First...

Thanks for the feedback!

Hi All, I'm new here, just ordered a Smoke Vault 24 that's arriving today.  I'm planning to smoke some ribs this weekend and was wondering how necessary the rib racks are.  They are relatively inexpensive on Amazon, but are they really needed for the ribs to come out ok or can I just use the...