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Recent content by den60
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You can lower the temp a little as long as you get to 140 within 4 hours. Generally the temp will stall some as you get closer to your finish temp. I do wrap mine in foil and put in a cooler to rest, and it will stay hot that way for hours. The problem with that if you want crispy skin that will...
I typically just use apple for birds. I like cherry for beef. You don't want a real powerful wood for turkey and I find apple gives me enough smoke flavor without overpowering the meat.
I did the same thing two years ago. I smoked one while my gf cooked the other in the oven (Alton Brown's recipe). While both turkeys came out great every single guest said they preferred the smoked over the oven roasted.
This year I have two birds going on the smoker.
I am smoking two 13# turkeys on the WSM tomorrow. They are in the brine now. I get to use my new toy, the Cyber-Q wireless controller. I've only used it once so far, for ribs so I haven't used the meat probes yet. I found an App called the BBQ Pit Pal that really gives me great feedback on my...
If anyone is interested in a Traeger pellet smoker check your local Costco. I bought their small one for my son who is buying a townhome and doesn't have a lot of room for a grill for $299. Smoker came with a cover. The sale here ends tomorrow.
Don't give up on the whole bird. I've done whole birds two times (once with one on the top and bottom rack of my WSM). I use apple wood and for smaller birds (12# or under) I go low and slow (230-240). I do brine the bird and inject it and it has always come out good and very moist. I like a...
Yeah, it was hard for me to drill that hole through the beautiful finish but it's gotta be done. I used the lamp nipple as well and I have to say it is almost too small when I am using both my Digi-Q and Maverick.
I also replaced my door because I just hated the cheap look of the stock door...