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New to smoking turkey breasts here. Did you smoke them with the skin on, or did you remove the skin ??
And what type of string did you use to tie them up ??
I want to learn to do turkey breasts in my smoker. I'm getting tired of paying $20/lb for smoked turkey breast at my local BBQ joint...
Guys, would it be acceptable if I were to spray paint the galvanized metal ring with a high heat grill paint ?? I figure that would be easier than buying more metal and fabricating another ring.
TIA !!
So here is what I did. I bought a piece of 28 gauge galvanized sheet metal (24" x 36") from Home Depot, and cut a 1.5" strip from it. I made a circle 7" in diameter, and fastened the overlap using pop rivets. I then drilled some ventilation holes in the ring. Below is the finished product...
I measured it at 7" round. So I'll buy the 7" round duct pipe, and if it's a touch too tight, I'll just cut a small slit in it and force it over the remaining lip in the smoker box.
So my first attempt is going to be to buy the following from Home Depot, and cut a section 1.5" high from it.
I'll also drill some vent holes in it, then place it over the burner and put the chip pan on top of it. Not sure how long it will last, but with a 5 foot pipe, I should be able to get...
Will check out the roofing section of the local hardware store and see what options it offers. I know my brother has some pop riveters from my dad that I should be able to use.
Yes, a bowl/disk sits on top of this ring, and the bowl/disk holds the wood chunks for smoking.
The bowl/disk has feet, so it will stand by itself. I think the purpose of this ring is to keep the heat concentrated so that it exits via the slits in the bowl sitting directly above it. Here is a...
I have a 30" Masterbuilt propane smoker. I've used it for several years now, and it does exactly what I need it to do.
However, it's starting to show signs of wear. There is a protective ring around the burner that the Flame Disk Bowl sits on, and it is disintegrating. See the picture below...
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