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Discussion in 'Poultry' started by bdskelly, Jul 13, 2013.
Dave... Err its just a little 12 year old "ice tea".
Ewwwwwww........ 12 years old, couldn't ya get any fresh tea?
BD it sure looks good, glad to hear the good remarks on the Amazn-Pellet-Smoker. I got one for Fathers day and I havent used it yet. But its my fault as I need to buy a torch and I have been to Lowes a dozen times since I got it and keep forgetting. But I will be going tomorrow and it is on my list......lol..... I will have to give it a shot when I do a meatloaf this weekend.
May I recommend a "Fat Boy" propane tank. It's shorter & fatter than a regular burnz-amatic (sp), and it doesn't fall over all the time, when you set it somewhere.
Bear where would I find one of those types.SS
John... Love ya man. But the only "Fat Boy" getting around my smoker is me!
Actually they had those at H Depot I thought about it. When this one runs out of gas I'll get one.
BD, great looking job on the turkey!
Thanks for the great Q-View too!
How long would you say it took on the smoker?
With the smoker tempt at 250 it took about 20 - 30 minutes per pound for the breast temp to hit 165.
I got mine at a place named "Dries", but our HD has them.
Get an extra tank too. The tower climbers that work for my Son borrowed mine, and put it back in my garage empty, WITHOUT TELLING ME it was empty!! Luckily when I needed it for the next smoke, I had a backup tank! GRRRRR---Dang Kids!!!
Is that like bringing the car home empty?
man that looks good! did the citrus flavors come through? i've stuffed a turkey once before with onions and apples and felt like it didnt do anything for me?
My kid wouldn't do that to me, but I didn't raise his employees.
Thanks Bear, got the torch today and when the tank that came with it goes empty I will get one of those you mentioned. SS
How did the skin turn out? Was it rubbery or did it crisp up? That's my favorite part. I did some legs last weekend and the skin was rubbery.
Yeah. Just hate that rubbery skin. Ick... Crank up your smoker temp for the last hour. Bet that will help. B
IMHO the citrus really does help with moisture and flavor. You will note that I used lots of limes and lemons which are a little higher in the flavor of citrus acid than your garden variety orange. Brian
Gotta tell you. Never got that kind of color using the standard chip tray. Thanks for the suggestion to buy the AMNPS. And I truly apreciate the guidance on the the first flame. I really like it and think it's going to help me go "next level".
Highest possible regards.
I think you're going to like it. Also I'd like to to see that meatloaf recipe if you're wanting to PM it! LOL
thanks! i'm going to try those next time!
Sorry Brian.. I guess I totally missed this thread. Ive been ridiculously busy this past week. Big bird.. as always... looks great. Amd great qview with step by step ... Only now saw it on the featured.. congrats on that btw. And im now wanting to do some gobbles for some good quick meals for next week. Will follow your lead on this one.. thanks