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hey SQWIB, have you ever used Kitchen Bouquet ??  My dad taught me to make gravy about 15 years ago and I will never make gravy again w/out it. Also a dash or two of Maggi seasoning can help, and I've used liquid smoke in very small quantities with success. Just my 2 cents on the gravy, HTH.

Thanks guys for the assist. I was wondering why you would start a pit that early too. Mine's @ 225(ish) after about 20-30 minutes (an offset CB).

So, a friend just brought us a thawed, 13# bird. I have never done whole bird, but have done hundreds of turkey breast. Questions.... 1. What's a good pit temp ?? I usually do breast @ 225, should I boost the pit temp to 250 or higher ?? 2. Time ??? 3. I usually give my breast a 12 hour...

Been a while since I posted, so I figured I'd come back with 30 #'s o' beef !!!!

yeah, those 2 dont really go together, however I have a bunch of people to feed tomorrow night....28 degrees was the high today, 40-50 MPH winds all day and snow off/on and cloudy all day. Oh well, briskets (around 16#-18#) were done in just under 13 hours. I injected them yesterday, rubbed em...

Thanks for the warm welcome guys. It was my 1st time doing chicken, I did some research and everyone said to inject the chicken, so I did just that. 1/2 lbs of butter, garlic juice and some onion powder, some worcestershire, and a little lemon juice. I also had a 1/2" or so of apple juice...

Just wanted to drop in and say hi. I am brand new to the forum, I have about 15 years cooking experience, and have been cooking low and slow on an offset smoker now for about 8 years. Live in Albuquerque, and have a wife and 4 kids. Here's what cookin today......