Cluelesssmoker

[cluelesssmoker]

Hey y'all! Troy Moses here from north Mississippi. Been smoking for a few months now so very new to the smoking world. My baby brother helps me alot... He's so sweet!! ( just picking bro) I own a MES 40 and love it. I plan on smoking a turkey this year for turkey day any tips would be greatful.... Thanks and I look forward to learning and sharing all I can!! Godspeed!

 

[moses]

Show my lil brother some love y'all. Hey go to the chicken forum and post about what you cooked tonight.

 

[bmudd14474]

Welcome to SMF. Congrats on the MES.

For the bird id brine using the Slaughter House Brine

 

[pc farmer]

Run the mes as high temp as it will go. ( 275 ).

And spatched.

 

[moses]

Run the mes as high temp as it will go. ( 275 ).

And spatched.

What do you mean by spatched?

 

[gary s]

[h1]

Hello and welcome from East Texas. This is a great site, lots of information and great people that are willing to throw in their two cents worth on about anything   ......... [/h1][h1]  [/h1][h1]Gary[/h1]

 

[genek]

By spatched he is referring to spatch cock. Simply it is cutting out the back bone and flattening the bird out to make it cook faster and more evenly. I usually also split mine at the breast to form two flat pieces that fit my smoker better.

GeneK

 

[GaryHibbert]

Hey Troy

Welcome.  You're going to love it here

Gary