Hello from St. Louis Mo.

[1bmc]

Im new to smoking as i have a digital charbroil smoker. So far so good as i have done chicken and brisket a gew times. Definitely looking forward to getting the knowledgeable expertise from you all on how to smoke other meats.

 

[SmokinAl]

Welcome to the forum!

Glad to have you with us!

Al

 

[gary s]

  Good morning and welcome to the forum, from a cool day here in East Texas, and the best site on the web. Lots of great people          with tons of information on just about  everything.

       Gary

 

[1bmc]

Welcome to the forum!

Glad to have you with us!

Al

 

[1bmc]

Thanks AL, looking forward to getting some tips and new ideas. How long have you been in the forum?

 

[1bmc]

Merry Christmas to all. I had the opportunity to smoke a turkey for dinner. I read from a lot of

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• 1bmc
• Dec 25, 2016

post,that on your first try a 10 or 12 pound bird is best. Well when i asked my wife about the weight o the turkey my father in law bought she said 20lbs. Yikes! this bird was big but thanks to the advice found here i learned about brining and how to spatchcock. I see why the advice of 10 to 12 pounds is best as i had to cut this bird in half as the racks in my smoker was too small. It took 4 hrs at 260 degrees. I used a cajun rub and the family loved it. It came out very juicy and moist as my brother in law commented " You got down with that turkey man". I know one thing this is the place for knowledge of how to get it done right.