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Howdy,
I am smoking a 13# turkey on my Weber kettle using the snake method and have a question about injecting. Way back we would inject turkeys with Grand Marnier before roasting and get really good results. Any tips or advice on injecting the bird before smoking would be appreciated...
Howdy,
I have an Inkbird IBT-6XS thermo.
The graphing screen only seems to go up to 275 or 300 degrees. When my temps are higher the are 'off the graph'.
Is there a way I can adjust this?
Thanks much,
Lakedawgs
Looking for an older Weber 3 burner grill to complement my smoker and Performer kettle. Looking at these two Spirits. Which one and why. Also, what is the difference between the older Spirits and Genesys grills?
Thanks for your wisdom!
Matt
HI
I am smoking a 9# shoulder for pulled pork. It will likely be done 6-9 hours before pulling. What is the best way to keep it warm? As usual, I plan to pull at about 198 degrees and wrap in foil and towels and then put in a small cooler. I am just worried that will not stay warm for that...
Hello
Been smoking on a Weber Performer for a few years. Have lurked this forum for a while and just posted my first question in the Pork forum. Looking forward to participating.
Thanks
Lakedawgs
I am smoking 2- 7# shoulders. Once I hit 165 I want to wrap each with foil and finish in the oven.
What is a good temp and roughly how long should this take to finish?
Running out of time for a party tonight, thanks much.
Lakedawgs