Is anyone else planning your next smoke?

[richtee]

Like was mentioned- Turkey can be risky. Should be smoked at higher temps, especially larger birds- to avoid "danger zone" trouble. MUCH higher than cured jerky is smoked, which is around 120-150. This is why jerky has to be cured- it never really gets hot enough to kill bacteria/bugs, but the cure does/prevents that first.

Also, when doing poultry always put the bird on the lowest shelf, so as not to drip onto other foods.

I'd re-consider your menu... do the bird first for dinner and load the smoker later for a cooler smoke for the jerky.

 

[glued2it]

I plan week and weekend smokes before I start my current ones.

 

[mcp9]

3 racks of ribs and dutches beans, and some cornbred. cant wait.

 

[vlap]

I am really in the mood for some pulled pork and a fattie!!! Its coming!!!

 

[dysartsmoker]

2 pork loins dry curing all week for canadian bacon. Pork chops and going to try some abt's for the first time if I can find some peppers up here.

 

[abelman]

Just got back from Costco, got a 5 lb brisket (flat) and will do that this weekend. Will also do a batch of onions with a recipe I just found.