And They are(not their) off!!! Let the weekend begin!!!

[jarjarchef]

I usually just wing it!!!!!!

 

[dirtsailor2003]

15.8* F, time to get the GOSM warmed up for the turkey!!!

 

[hova1914]

I wonder how well this would work with a BBQ sauce injection and a BBQ rub. A half hot, half BBQ wing platter sounds perfect for my next sporting event!

 

[dirtsailor2003]

I wonder how well this would work with a BBQ sauce injection and a BBQ rub. A half hot, half BBQ wing platter sounds perfect for my next sporting event!

I have used bbq sauce, Teriyaki (kids favorite), creole butter, Italian dressing, ranch, the list goes on and on!

 

[dirtsailor2003]

8503106149_da794cc012_o.jpg

• dirtsailor2003
• Feb 24, 2013

Starting the 18" AMNTS. Apple, Cherry, Alder mix. Central Oregon rock stand to keep the tube from spilling

8504217962_de2273b413_o.jpg

• dirtsailor2003
• Feb 24, 2013

Can't really see the tbs, but it's coming out of the tube nicely! Smoking at 275*

 

[kathrynn]

cheering you along today! 

 

[dirtsailor2003]

GOSM's cruising along right at 275* TBS is flowing out of the AMNTS!!! Should mention rubbed the bird with SPOG and paprika.

 

[jp61]

  Did you take out the spare parts?

............

 

[linguica]

Looking forward to seeing a GB&D big bird.

 

[dirtsailor2003]

At 15.87lbs., not the biggest bird I've smoked, but getting up there! Dinners at 5:30, and I plan on hitting the proper IT* well before that. The 16 lber I cooked for Thanksgiving took 5.5 hrs @ 275* and similar weather conditions. Spare parts have already been used!

 

[linguica]

At 15.87lbs., not the biggest bird I've smoked, but getting up there! Dinners at 5:30, and I plan on hitting the proper IT* well before that. The 16 lber I cooked for Thanksgiving took 5.5 hrs @ 275* and similar weather conditions. Spare parts have already been used!

You didn't say it was a turkey.........I thought is was a really big chicken. 

   I will cook a turkey several times a year. Great flavor and i love leftovers. Nicely done.  

 

[dirtsailor2003]

You didn't say it was a turkey.........I thought is was a really big chicken. 

   I will cook a turkey several times a year. Great flavor and i love leftovers. Nicely done.  

Yeah back in post #1 I mention the bird! We do too a few turkeys a year. We have a butcher that sometimes has half turkeys and we like to do those too!

 

[dirtsailor2003]

8505390803_c8c438582a_o.jpg

• dirtsailor2003
• Feb 25, 2013

8505392821_b472950d93_o.jpg

• dirtsailor2003
• Feb 25, 2013

The bird finished in 5.5 hours. Average smoke chamber temp was 275*f . Didn't get any sliced pics, the bird went to fast, as did the garlic mashed taters and cornbread stuffing!

 

[kathrynn]

That looks really good and tasty! 

 

[jp61]

 That bird turned out beautiful! 

 

[dirtsailor2003]

It must have been pretty tasty, nothing but a carcass left

Once again no leftovers!!! Guess we better quit inviting people over when we smoke turkey!