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  1. mike schenk

    Cooking temp

    My smoker is struggling to get above 200°, it's actually at 200°. It is 39°, sunny and a but windy. Should I be concerned about my bird being cooked safely enough to eat? Or should I put enough smoke on it and then put it in the oven?
  2. mike schenk

    Brining and smoking 18lb turkey

    I ordered a 14 - 16 pound turkey. I get it today and it's an 18lb turkey. I'm planning on an 24 - 30 hour brine then letting it rest/drain about 8 hours. On turkey day I'm planning on smoking at 300° - 325° for 8 - 10 hours. Thoughts, criticisms, tip all welcomed
  3. mike schenk

    Pork butt

    I have a 10# butt that I'm doing over an open flame, a fire pit. I have a food grate that I'm putting off to one side with cement blocks on the sides. The idea is to not have the coals directly under the meat. I'm looking for affirmation or ideas. 😀😀
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