Well friends it's been awhile since I've posted on here. In that time I've handed off my dual ECB smokers and replaced them with a deal I couldn't refuse on an electric Smoke Hollow.
As we speak I've got Wicked Baked Beans almost done for tomorrow. That's so I could fit both my 16# turkey and 12# ham and smoke them together. I finally bought a Maverick ET-733 and it came in the mail today. Even on medium my smoker averages a little over 300 degrees. Is that going to be ok considering I have two nice sized pieces of meat in an averaged-size smoker?
What about internal temps? Since I can now accurately monitor my temps what am I looking for? I'm figuring 6 hours for both meats to finish. Does that sound about right?
The ham is prepped with a Maple Bourbon slather and the turkey is in a brine of water, dark brown sugar, garlic powder, onion powder, Tony Chachere's Cajun Seasoning and Celery Seed.
Anything I should know about the ET-733?
Thanks in advance and a most Happy Thanksgiving to all of you and your families!
As we speak I've got Wicked Baked Beans almost done for tomorrow. That's so I could fit both my 16# turkey and 12# ham and smoke them together. I finally bought a Maverick ET-733 and it came in the mail today. Even on medium my smoker averages a little over 300 degrees. Is that going to be ok considering I have two nice sized pieces of meat in an averaged-size smoker?
What about internal temps? Since I can now accurately monitor my temps what am I looking for? I'm figuring 6 hours for both meats to finish. Does that sound about right?
The ham is prepped with a Maple Bourbon slather and the turkey is in a brine of water, dark brown sugar, garlic powder, onion powder, Tony Chachere's Cajun Seasoning and Celery Seed.
Anything I should know about the ET-733?
Thanks in advance and a most Happy Thanksgiving to all of you and your families!