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  1. mauismoker

    Improv on a gas grill

    Shoot. Hopefully that doesn’t turn out to be the case.
  2. mauismoker

    Improv on a gas grill

    When you don’t have a gas smoker, improvise! Got a rack of spareribs in there, two smoker boxes, and three pieces of kiawe on the flavor bars just away from directly above the heat. Foiled up to hold in the smoke. Holding real steady at 270.
  3. mauismoker

    Turkey stood up on neck not butt?

    Has anyone ever done a turkey upright, but instead of butt down, neck down? I couldn’t find a turkey stand, and although I’ve done a Fosters can before it was hard to get the bird to stay stood up. Thought about doing neck down on a chicken beer can holder, tying the legs to keep them in place...
  4. mauismoker

    Turkey @325-350 risk dry breast?

    I think it's 18". Here is a link to the one I did five years ago. You are probably correct about the stand as I did have a hard time getting the bird to stay upright the first time, though I was able to. https://www.smokingmeatforums.com/threads/maui-thanksgiving-with-q-view.153380/ Here's...
  5. mauismoker

    Turkey @325-350 risk dry breast?

    I have a Master Forge Bullet, ECB basically, so I don't think I have the room to spatchcock. In the past I stood the bird up with a Foster can, which I plan to do again this year. But I've only done one, so I want to make sure to get it right.
  6. mauismoker

    Turkey @325-350 risk dry breast?

    Thank you Chile! You've been very helpful.
  7. mauismoker

    Turkey @325-350 risk dry breast?

    I seem to have an issue many times when I bake a bird with getting that armpit type area between the wing and breast cooked through. Do you feel smoking does a better job of cooking the bird thoroughly? I guess the deep part of the breast is hard to get cooked too, which why it's suggested to...
  8. mauismoker

    Turkey @325-350 risk dry breast?

    You mean foregoing the water and salt mixture and just rubbing the meat down and letting it be for 12-24 hours? Do you inject at the same time or just before the smoke?
  9. mauismoker

    Turkey @325-350 risk dry breast?

    Will Salting under the skin suck out moisture and dry out the meat?
  10. mauismoker

    Turkey @325-350 risk dry breast?

    What about putting seasoning under the skin (salt especially)? Will this suck moisture out of the bird?
  11. mauismoker

    Turkey @325-350 risk dry breast?

    How long you think for a 15 lb bird @ 250?
  12. mauismoker

    Turkey @325-350 risk dry breast?

    I’m concerned that if I smoke at the mostly recommended higher temp for a turkey (compared to 250-275), I will risk a dry breast. Does smoking rather than cooking in an oven help reduce the risk of this? I was going to do a standup method with a foster can. I’m less concerned about a crispy skin...
  13. mauismoker

    Turkey Frozen for 2 years- Still good?

    My birthday is on Christmas day, so if it's off no one can say anything. Haha.
  14. mauismoker

    Turkey Frozen for 2 years- Still good?

    Thank you Dave.
  15. mauismoker

    Turkey Frozen for 2 years- Still good?

    Good point. I was going to brine it first for a day to help it out.
  16. mauismoker

    Turkey Frozen for 2 years- Still good?

    The title pretty much says it. I'm wanting to smoke a turkey I've had in my deep freezer for two years. Wondering if the taste will be affected. The freezer isn't a defrosting type, so I'm thinking the moisture of the bird won't be a problem. Thoughts?
  17. mauismoker

    Making a charcoal bullet electric

    I recently bought the Masterbuilt electric bullet on sale at HD for $32. I also have a Masterforge charcoal bullet from Lowes. I like the Masterforge bullet itself and would rather use it than the Masterbuilt. Is it possible to put the electrical element into the charcoal bullet? Has anyone...
  18. mauismoker

    Brisket, beef ribs, whole chicken, oh my!

    Was planning on using Kiawe (mesquite) charcoal with a water pan. Smoker is a modified ECB. Planning on having the chicken be cooked beer butt, ribs might need to be cut for space reasons. Going to lay brisket directly on the grate.
  19. mauismoker

    Brisket, beef ribs, whole chicken, oh my!

    Aloha everyone, Suggestions for smoking a 5 lb brisket, beef ribs, and a whole chicken? Will all cook in about 6 hours at 225? Mahalo!
  20. mauismoker

    No Brine, No Problem?

    Thanks for the reassurance Venture. Here's then Q-view of the final result. Looks good and tasted the same!
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