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Glad to hear everyone thinks the color looks good, I won't beat myself up on that then. As I said first time so I have very little to compare it to. I brined for around 20-21 hours. 2 gallons with a cup of salt. I rested it, rented with aluminum for around 30 minutes before cutting. This was...

Wanted to try turkey as I might do it for the family on Thanksgiving. First attempt, overall a success but some room for improvement. I think my crust is a little too dark, I thought it was the honey glaze but even the bottom where it didn't get glazed was the same color. Smoker never went...

Ah that makes sense. Guess it depends if you're looking to add moisture or not. Thanks, I'm new to all this

This was my first attempt at a porkk collar, wanted to do pork carnitas for tacos. Did a brine and a rub, cooked it up to 200 and it pulled nicely. Looking to attempt a brisket soon but figured I'd test the water with smaller cuts like pork shoulders and turkey breasts. Didn't get a...

What's the benefit of paper and why "stuck" using aluminum. My thought aluminum creates a much better seal, seems superior.

Thanks for the advice. I'll take it out tomorrow around 12pm. I'll hold the rub until Sunday as you said, just going to be garlic powder, onion powder and then a honey mustard glaze. My brine is just over two gallons of water, 1 cup of salt (85% kosher and 15 pink sea salt), 1/2 cup of sugar...

Looking for some corrective advice. I'm planning to smoke two ~4lb boneless turkey breasts on Sunday. I read one person's directions and it said to brine for 48 hours. I made my brine up today and put my meat in thinking I'd take them out around 12pm Sunday - roughly 43 hours from now. Reading...

Thanks fit the tips. I added the water pan once I was able to maintain 225. I'll check out modifying the exhaust. That would definitely help with the air flow

Thanks a lot. Went in fully prepared to screw up and order pizza lol. Worked out better than I could have expected for my first cook. Really wanting to do a brisket but think I'll keep playing with some shorter cooks like rubs and chicken Bennie diving into that.

Worked out in the end, thanks for the suggestions guys. Overall, happy with the first result. Nice deep bright pink layer of smoke

I'll probably look into adding another temp gauge, didn't want to mod too much when I hadn't even cooked in it yet. Also switched to lump charcoal and now the heat is much more consistent.

I'm going by the gauge in the ford but also had one inside when I just opened it up to wrap. They read pretty much the same right at 225. The meat came in between 166-174 when I wrapped it. That's just under 3 hours consistent at 225 and maybe another 45 to an hour when I was struggling to get...

Yes, the exhaust is fully open

Hey, first post during my first cook. I have a dyna-glo vertical offset smoker, did the recommended mods of a gasket on the doors and silicone on any joint. Using charcoal briquettes I was having a hard time getting to temperature, was stuck at 150-160. Troubleshooted that with the conclusion...