Nope. Never used an offset before and have one getting made next April. May as well dive in head first. I picked up all the wood off Craigslist last week. It’s sort of a fun hobby. I’m hoping to get some free fruit wood over the next few months.
I Is it an all natural bird or is it frozen in a brine solution? That will play a part in how long you should wet brine.
Imagine something as silly as wet brining becoming a touchy subject. The only thing more asinine would be someone concerned about grates.
The only right way to season grates is to coat them in canola oil then a very generous amount of various Meat Church seasonings, then charring them to form a thick crust that imparts delicious flavor to any food you cook
In preparation for shitty weather I had to punt on third down. I’ll be deep frying my frozen turkey, in my bathroom, on Wednesday.
Part of my move it’s time to disassemble and pack all the ceramic innards to my kamado joe. For a long winters nap.
Doing an early thanksgiving lunch of Franklin style turkey breast with drippings gravy, collards, mac and cheese, and yeast rolls.
Idk, some jackass told me to steam my turkey with a can of beer and season it with an off the shelf rub so now I’m on the fence.
Smoking a turkey for second thanksgiving (Friday with in-laws). I’ve decided to dry brine and spatchcock. Guidance I am looking for: Since I am dry-brining, Is a pan of water to increase moisture necessary? Likewise, is injecting necessary? What is the wood of choice? With spatchcock, what is everyone’s preference on time/temp?
I just dry brined and spatchcocked my tday turkey. 42 hours should do it nice. No water pan No injection Fruit wood; I am doing cherry 250* for about 60-90 minutes 325* until the breast comes up to 160 Rest until it drops to around 145 No further questions
smoking my first turkey this year. I'm wet brining now, anything I need to know for tomorrow? What do you guys use for a rub?
Thinking about putting a fryer in my smoker and doing a turkey both ways. Kudos to devine for another incredible idea.
Best method is to inject/coat your bird in a liquid smoke/Dale's marinade, then drop the frozen bird into the fryer to distribute the smokiness throughout the oil
good news. Turkey is on. Bad news. I can't find the temperature probe for my wireless monitor and the temp gauge on the smoker lid broke long ago. I'm flying blind.
Speaking of flying blind, if anyone sees a nice probe on sale tomorrow, please post. I will award you with a like.
Already started looking. Saw this one but don't know anything about it. There are a few on Amazon marked as balcktop Friday deals already. Wireless Meat Thermometer for Grilling Smoking - Kitchen Food Cooking Candy Thermometer with 3 Probes - Monitor Ambient Temperature Inside The Grill Smoker BBQ Oven Thermometer, 490ft
yeah thankfully I have a decent idea of around where it usually nets out and this smoker doesn't ever get too high (even when I try) so should be ok. I just need to keep a closer eye on it. 15 lb bird so last thing I need is for it to Peter out without me knowing
Anyone else Spatcocking their Turkey? Any benefits or drawbacks? Was considering this but wasn’t sure.
Cooks way faster and more evenly. Dark meat is not risking overcooking waiting for breast to be done.