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sry the turkey was a bit burnt on the first smoke. I have since tweaked it but I am not a pro yet. I still am enjoying the smoker but I have since seen the Yoder pellet smokers.
take all of these guys information and soak it in. I have used them every chance I get it. Brined my turkey yesterday until this morning and got the bird and rub on the turkey.
I also am smoking a 21lb bird and have had it on since 10:30 am. I'm smoking it around 300 degrees. If it gets...
That turkey looks really good I just home mine looks nearly that good..
Mine has been on the smoke for 90 minutes now and internal temp is at 118 hope it is not cooking to fast.
Can someone explain the advantages or disadvantages of using a water pan. I always thought that if you use one it puts moisture into the meat you are smoking. I have a ton to learn when it comes to smoking like the pros and any advice is welcome and I'll post pics when I pull the turkey from...
What is the advantage or disadvantage of using a water pan? I always figured using it puts mositure into the meat you are cooking. Could someone explain when and not to use it.
Nice video a little different method for the smoker than the WSM but I got the main idea. I am just trying to schedule the bird so it is done for dinner.
I guess I could start it and if it finishes early just wrap in in foil and place it in a cooler until dinner time. I'll add a pic of the...
OK I am attempting my first turkey on my new smoker. I purchased a 13 lb full turkey and currently have it soaking in a brine. I am planning on smoking it around 275-350 to attempt to cook it at the right speed. I have read that it should only take around 3-4 hours is this about the right...
I have a full tub of water in it.. I now have it fully open and it is staying right around 250 by the smokers temp gauge. The gage I purchased with the two probes is a piece of dirt. The probe I have lying in the smoker on the top rack is saying my temp is 99 when the probe in the meat is at...
got it on the downslope.. was all the way up to 337 now down to 312 and dropping I'll get it in the 250 range and adjust the dampers to keep the temp there and then time to throw on the goodies.
bought the 22.5" model started it and it is running hot trying to get to come down now.. way to hot to start at this point.. no sheet metal to put it on at this point got the dampers shut to cool it down and going to give it a min to see what happens.
Thanks just bought the Weber Smokey Mountain smoker and burned it yesterday to get the factory seasonings gone and I am going to attempt a port tenderloin and some chicken drumsticks and quarters tonight.
Figured about 3 hours for them to smoke up to the correct internal temp but was not sure...