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Discussion in 'The Mainboard' started by billdozer, Apr 8, 2015.
do you cater or something? That’s a shit ton of wood
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.
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.
I'm gunna stay out of this discussion
Ok cool. Thanks
It's a touchy subject for some
Seems like everything is.
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.
With the video camera rolling
oh shit. What a lead in. Frozen and deep fry
Part of my move it’s time to disassemble and pack all the ceramic innards to my kamado joe. For a long winters nap.
For a healthy option use olive oil!
Doing an early thanksgiving lunch of Franklin style turkey breast with drippings gravy, collards, mac and cheese, and yeast rolls.
have no idea what devine looks like irl, but I if I had to guess, this would be close.
Holy fucking dox man, not cool.
devine wears contacts imo
But that’s him
What are we all smoking for Thursday I am getting hungry
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
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
Doing a ham with pops. Mom apparently decided to purchase premade Turkey this year :(
I've been smoking turkeys since before most of yall started thinking frying turkeys was cool
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?
Frying another one in the morning
You should have dry brined. There’s always next year.
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
Pack the bird full of ice before dropping frozen bird in oil. Helps maintain things.
this sounds like Hiroshima
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.
Conservative rub application, too.
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
You know your smoker, you got this
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
How it started, 12lb bird edition
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.
More even cook and takes much less time
Appreciate it guys.
just use the pop up plastic thing right?
success. Kinda butchered one breast but sharpened the knives more for the second one.