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Sorry it took awhile to post. I did smoke the turkey. I had trouble with temp control due to windy weather. Turkey turned out OK but I did burn some of the skin off. Thank god the turkey was free. Hope I have better luck next time.
I have a 22lb turkey and have a few questions. I plan on smoking it on Christmas eve. Should I brine or inject? How long per pound? And last What is the best wood?
I also use the char griller with only aluminum foil with no problem. After a few hours I take the charcoal pan and place on the lip above the sfb door. This seems to help some what. I have used the grates and lost paint just like yours. I'm going to try to build a charcoal bin instead. Good luck...
I'm new to smoking but not new to diabetes. I've had type 2 for over 15yrs. I will try some of the ideas in this forum also. I have tried some commercial rubs and salt is a problem with all of them. I use sugar subs when I'm cooking on the oven with no problems. So I will try them while smoking.
So I tired my first briske yesterday, Lets just say that I hope next will be a better. I had trouble with keeping temperature constant. The brisket may not have looked nice after smoking it. It had a nice smoke flavor, but was dry. I used a 6lber still in the package.
Thanks for the welcome. I live in florida and am trying my hand for the first time at smoking. I bought a char griller with offset. I hope I don't ruin to much food trying to get it down. Lol
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