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  1. alphabandaid

    First Wild Turkey Preparation

    Got my first spring turkey dressed out at around 14 lbs. Anticipating smoking but bird bird is way to big for the two in our family. Bird is plucked and brined for 24 hours in salt water.  How best to divide the  on bird?  And If meat is filleted off breast how do you deal with the the portion...
  2. alphabandaid

    Does brining Require Refrigeration?

    Out of habit my game birds have been refrigerated while brining in salt water after cleaning. Usually consumption or freezing to follow of course. Is refrigeration necessary while brining? I may have a significant quantity to brine and frig space is limited.  Thanks
  3. alphabandaid

    Rub vs Basting with BBQ Sauce

    As a newbie, what is the advantage of a rub vs or in conjunction with bbq sauce? Thanks
  4. alphabandaid

    Does Outdoor Temp Affect Smoker?

    Couldn't get meat temp above 165 after 6 hours with temp set at 225. Have an independent temp gauge I hang on rack which was consistent with set unit temp of 225.  The outtdoor temp where unit was around 40 degrees.  Thanks
  5. alphabandaid

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  6. alphabandaid

    New to smoking Question on How much wood chips to use.

    I have a new Char Broil electric vertical smoker and have used it several times. After about two hours the smoke seems to dissipate or is not seen to be exhausting like before. Checking the chip box, the chips are all black. I think they need to be replaced at that point unless they just...
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