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  1. get2

    Bulk Spices, who do you get them from?

    Thanks for the replies, I will check out some of those suggestions.
  2. get2

    Bulk Spices, who do you get them from?

    I have been enjoying the new hobby of smoking meat and other things for a few months now.  I want to know where most of you who do this often, obtain your spices for rubs, marinades and other tasty creations?  I have been buying from a local grocery store in pre-packaged jars, but it is quite...
  3. get2

    Thanksgiving Ideas

    Both of those sound pretty good.  The pie fattie would be interesting with the difference of flavors.  The creative juices are starting to get going now.
  4. get2

    Thanksgiving Ideas

    that sounds like a good idea.  I have been toying with the thought of stuffing, cranberry relish, and left over turkey for an weekend idea.  But haven't come up with a concotion for actual Thanksgiving day yet.  Still thinking.  Any more ideas.
  5. get2

    Thanksgiving Ideas

    Ok, I am smoking another turkey for Thanksgiving and want to do a fattie to accompany the bird in the smoker.  What are some suggestions to go with for a Thanksgiving style? 
  6. get2

    Practice bird with ABT and Qview

    good eye on the mac and cheese.  Paired with turkey and cornbread, cant go wrong.  The filling for the ABT's were; cream cheese, cheddar cheese, diced onion, diced garlic, and "lil" smokie to top it. 
  7. get2

    Practice bird with ABT and Qview

    yep, that was the first of anything smoked.  Thinking about doing some pork this week.  Just have to see how work plays out. 
  8. get2

    Practice bird with ABT and Qview

    Thanks, I hope to learn alot more in the near future.  This sure is a tasty new hobby. 
  9. get2

    Turkey

    I did one yesterday as practice.  Smoked for 5 1/2 hours at 225 until the temp of the bird was 166.  Did not do much of an rub due to the brine overnight.  I used apple wood and it seemed to give a nice sweet smell and taste. 
  10. get2

    Practice bird with ABT and Qview

    That is an orange in the bird with the tan.  The brine is one I "borrowed" from someone on here.  It was; 1cup Kosher salt 1 cup Brown sugar 1 tbs rosemary 1 tbs thyme 4 pressed garlic cloves 2 bay leaves 2 medium oranges sliced smoked it with lump charcoal and apple chips for about 5...
  11. get2

    Practice bird with ABT and Qview

    Brined overnight, and smoked for 5 1/2 hours.  thanks for the info
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    DSC_1293.JPG

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    DSC_1289.JPG

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  14. get2

    Gobble Gobble questions

    Thanks for the replies.  I had thought that the bird on the lower would be best, but wanted to get some "expert" opinions first. 
  15. get2

    Gobble Gobble questions

    When smoking a turkey, do you all place the bird on the top or lower rack?  Also, how would you all suggest to cook something else with the bird (abt, fattie..)  Where should they go.  WSM 18.5" smoker
  16. get2

    Did you vote yet?

    better believe it.  Just got back, no wait.  Went by the polling place this morning, and the line was out the door.  Sounds like good turnout in the Upstate of SC so far. 
  17. get2

    Greetings from SC

    Thanks for the help.  I got my first day of E-class last night.  It was a good, informative read.  I'm looking forward to the remaining parts of the tutorial.
  18. get2

    Greetings from SC

    I have been looking at the Maverick online today, and the reviews are kind of troubling.  If you use this one, have you had any problems with it?
  19. get2

    Greetings from SC

    thanks for the welcome, and the link.  Can I find one of those thermometers locally or should I order online?  Thanks
  20. get2

    Greetings from SC

    New to the forum, just got the Weber Smokey Mountain smoker and I am looking forward to learning alot quickly.  On the docket for this week will be a practice turkey for Thanksgiving.  I want to know what meat thermometers you guys suggest for a newbie?  Thanks in advance.
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