Howdy y'all

Discussion in 'Roll Call' started by bubbaj27, Dec 8, 2015.

  1. I've been visiting the site for a few weeks and decided to join.  I've learned a lot through this site and am asking Santa for an upgrade to my "cheapo" smoker in the back yard.  I'm leaning toward Old Country, but can't decide on the Wrangler or the Pecos.

    I enjoy smoking chicken and ribs and have smoked the occasional brisket and butt.  I'm REALLY looking forward to upgrading my smoker and opening up the possibilities that I've previously been limited to with the "cheapo", and also looking forward to learning more from you guys as I go.
  2. dukeburger

    dukeburger Master of the Pit OTBS Member

    Welcome to SMF,

    Glad to have you on board!
  3. joe black

    joe black Master of the Pit OTBS Member

    Welcome from SC. It's good to have you on this great site. I have done a ton of research on the Old Country smokers and while the Pecos is a slight bit larger, the Wrangler is thicker.
  4. I found a used Wrangler and "pulled the trigger" today. I'm smoking a 12 pound turkey this weekend. Any tips or advice would be greatly appreciated. This will be my first "smoke".
  5. plan on going with the "spatchcock" method
  6. mike5051

    mike5051 Master of the Pit SMF Premier Member

    Welcome and congrats on pulling the trigger!  I smoked a 12 lb turkey for TG, smoker temp 325-350, and it took a little less than 3 hrs.  SPOG for the rub and it was tasty.  Lots of folks with lots of experience at this site.  You might want to move your turkey questions to the poultry section for the best support.  Glad you joined us.

  7. joe black

    joe black Master of the Pit OTBS Member

    I really like to spatch my birds. I use SPOG on the bone side and butter under the skin and on the outside with Jeff's basic rub. The recipe is available here as well as the rub recipe. The proceeds from the sale of the recipes goes to help with the maintenance of the site. Jeff also has a tutorial for a buttermilk brine that I used on my Thanksgiving bird.

    I think you will like the Wrangler. Try to get it above 300* for your turkey. It will help to keep the skin crispy. If it needs some more crisp, turn it skin side down on the FB grate for a few minutes at the end.

    When you season your new toy, be sure to check the temps from side to side. If you need some adjustment to better regulate the temps, try to make a Horizon type convection plate. They really work great to even out the temps.

    Good luck, Joe
  8. Thanks for the info Joe.  I'm looking forward to Saturday and "playing with my new toy".

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