Recent content by shuter

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  1. shuter

    Pitts and Spitts Pellet Smoker

    I realize this is an old post, but wondering if your thoughts had changed at all on the Maverick? I'm looking hard at them. Also, does yours have the Pellet Pro controller? Wondering because of your comments on low smoke production. They've gone to a Roanoke controller now and from what I can...
  2. shuter

    Jerkey slicing question...

    Should meat for jerky be sliced with or across the grain? I've done venison and beef across the grain in the past (haven't made jerky in a long time), so it wouldn't be so chewy, but was that right? Specifically, I'm looking to jerky a wild turkey breast today, and I'm wondering how to slice...
  3. shuter

    Smoking a SKINLESS wild turkey breast off the bone?

    I like that! Thanks!  
  4. shuter

    Smoking a SKINLESS wild turkey breast off the bone?

    I posted this in the poultry section too, but thought it might get more views in General? Sorry if I did a bad thing:) Anyway, here's my question: Would I be crazy to try it (a wild turkey breast, filleted off the bone, skinless)? Would it inevitably be too dry? Any tricks to keep moist...
  5. shuter

    Smoking a SKINLESS wild turkey breast off the bone?

    Would I be crazy to try it? Would it inevitably be too dry? Any tricks to keep moist without skin? I'm brining it now. Thoughts? Thanks!
  6. shuter

    First post here - wanted to say hello . . .

    Thanks so much for the welcome!  I love smoking food and hope to do a lot of it.  Prior to my new smoker, I used a "Big Chief" to put smoke flavor on the meat, then indirect grilled on a large Weber gas grill.  That worked pretty well, but there's nothing like smoking it from start to finish! ...
  7. shuter

    First post here - wanted to say hello . . .

    before I have to make an emergency post for guidance when I'm in full panic mode!  Great info here.  I just completed my fourth smoke on new 24" Smoke Vault.  I love this thing!  Ribs, chicken thighs and pork tenderloins have been terrific so far. Did my first brisket Sunday, and it turned out...
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