Search results for query: *

Meat was a htt! About 10 lbs of pork left was all.

Turkeys are all done! Sliced off the bone into halves and wrapped tight in foil and in the cooler. 3 of the 6 loins are done too...looks like the times held as normal despite the volume of meat.

Almost 3 hours in, smallest turkey breast is 135, largest is 110. Smoker is rolling at 260 degrees. Just threw a half dozen pork loins in.

Turkey breasts are in. Smoker temp was 278 when they wemt in.

Almost up to temp...wanting it around 265 when I put the birds in.

Turkey breasts are seasoned up!

Well, the fire is lit. Going to put the turkey breasts on around 10 and the pork loins around 1:15. Hope to have the meat wrapped in coolers and ready to go by 4:30.

Homemade smoker, highest I've had it was 327, got a little nervous there though. There is a lot of mass in the cook chamber in the stainless racks and diffuser though that will hopefully offset the addition of food. I was thinking an hour or so extra as well... Here's a link to my smoker I'm...

Hi all, I'm in charge of preparing the meat for a wedding reception on Saturday. My plan is to have the meat done an hour and a half before meal time to allow it to rest and allow me to get there (15 min away) I am smoking 9 bone in turkey breasts and 5 boneless pork loins. I've smoked each...

Missed the question on the weather vane- that's a homemade one- cut out of 11 ga metal, spins on a ball bearing- I didn't build it for function as much as looks, but it does work in any wind over 10mph.

It was framed with 2x6 pine, covered with 1/2" plywood, insulated, then lined on the inside with aluminum and cedar covers the outside. My next step is deciding if i want to seal the outside, or let it weather. Leaning towards sealing at this point with some timber oil or something, but once I...