Search results for query: *

I used Apple Wood cuz that's all I had. I imagine Cherry Wood would give it a nice red color as well

I used the WSM at about 280-290 without water. Took somewhere between 2-3 hours for a 13 lb Bird. I pretty much used the below recipe for prep only, not for cooking tho. I did use the vegetable oil too. http://www.foodnetwork.com/recipes/alton-brown/honey-brined-smoked-turkey-recipe2.html...

Thanks! Was my first time smoking a turkey :)

Smoked a Turkey and Roasted a Turkey for thanksgiving. The smoked Turkey was a bigger hit, both were wet brined in water, salt, and honey for a whole day, than refrigerated out of the brine for a day afterwards.

Man these were a pain in my butt. They kept looking done, and feeling done. But when I would go to eat them they still felt too chewy. After about 8 hours (after being finished off in the oven because my Coals burned out), they were finally perfect. They tasted great at the end, but like...

I'll take that as a compliment!! Definitely my first time, I just read a lot on forums first

Thanks! I thought I did ok for a first time. Ended up making tacos out of the pulled pork. Lettuce, tomatoe, cheddar cheese, and chipotle ranch

New to the forum, since this is my first time ever smoking anything. Got me a 22.5 Weber WSM over the weekend and tried my luck at a Boston Butt and some Ribs. I've never had ribs so amazing before. Here are my results: