Woodtick Posted November 21, 2016 Share Posted November 21, 2016 That's what the briquettes bag looks like here? Quote Link to comment Share on other sites More sharing options...
f7ben Posted November 21, 2016 Share Posted November 21, 2016 green bag here too for the lump Quote Link to comment Share on other sites More sharing options...
Doos Posted November 22, 2016 Share Posted November 22, 2016 Smoked a 3lb tri tip for dinner. Underrated hunk of beef. 2 Quote Link to comment Share on other sites More sharing options...
ckf Posted November 22, 2016 Author Share Posted November 22, 2016 1 minute ago, Doos said: Smoked a 3lb tri tip for dinner. Underrated hunk of beef. I love tri tip 1 Quote Link to comment Share on other sites More sharing options...
f7ben Posted November 22, 2016 Share Posted November 22, 2016 never cooked one...looks good Quote Link to comment Share on other sites More sharing options...
SVT MXZ XRS Posted November 24, 2016 Share Posted November 24, 2016 Turkey going on the smoker in about 6 hours Quote Link to comment Share on other sites More sharing options...
f7ben Posted November 24, 2016 Share Posted November 24, 2016 1 minute ago, SVT Renegade XRS said: Turkey going on the smoker in about 6 hours I'm gonna spatchcock this one and do it tomorrow morning Quote Link to comment Share on other sites More sharing options...
SVT MXZ XRS Posted November 24, 2016 Share Posted November 24, 2016 (edited) I've never done a turkey in the smoker before. So this will be a learning experience for me. Hopefully I don't fuck it up. I've also got one for the deep fryer. Plus a Dearborn ham and a pork loin in case I do fuck the one up in the smoker Edited November 24, 2016 by SVT Renegade XRS Quote Link to comment Share on other sites More sharing options...
Zambroski Posted November 24, 2016 Share Posted November 24, 2016 2 minutes ago, SVT Renegade XRS said: I've never done a turkey in the smoker before. So this will be a learning experience for me. Hopefully I don't fuck it up. I've got any one for the deep fryer. Plus a Dearborn ham and a pork loin in case I do I tried that shit a few years ago. I fucked it up bad. It was so fucking dry that gravy couldn't fix it. Dog food. Use a pan of water and keep it full. Quote Link to comment Share on other sites More sharing options...
f7ben Posted November 24, 2016 Share Posted November 24, 2016 4 minutes ago, SVT Renegade XRS said: I've never done a turkey in the smoker before. So this will be a learning experience for me. Hopefully I don't fuck it up. I've also got one for the deep fryer. Plus a Dearborn ham and a pork loin in case I do fuck the one up in the smoker how many lbs is your bird? Quote Link to comment Share on other sites More sharing options...
SVT MXZ XRS Posted November 24, 2016 Share Posted November 24, 2016 15.8 Quote Link to comment Share on other sites More sharing options...
dz246 Posted November 24, 2016 Share Posted November 24, 2016 Three turkey breast smoked, sliced, bagged, and waiting for tomorrow. Thanksgiving pork ribs should be a thing, but smales would go hungry...... 1 Quote Link to comment Share on other sites More sharing options...
f7ben Posted November 24, 2016 Share Posted November 24, 2016 28 minutes ago, SVT Renegade XRS said: 15.8 make sure you are smoking at 275-300 Quote Link to comment Share on other sites More sharing options...
Doos Posted November 24, 2016 Share Posted November 24, 2016 32 minutes ago, SVT Renegade XRS said: 15.8 Pull it when breast hits 155 or so. Let it rest 30 min then enjoy. Quote Link to comment Share on other sites More sharing options...
SVT MXZ XRS Posted November 24, 2016 Share Posted November 24, 2016 22 minutes ago, f7ben said: make sure you are smoking at 275-300 17 minutes ago, Doos said: Pull it when breast hits 155 or so. Let it rest 30 min then enjoy. What I read said 275* for 8-12 hrs or until inner thigh temp is 180* Quote Link to comment Share on other sites More sharing options...
Momorider Posted November 24, 2016 Share Posted November 24, 2016 Saw this on Twitter. what is the green shit in the ladle? and the fig looking things? Turkey looks over cooked Quote Link to comment Share on other sites More sharing options...
SVT MXZ XRS Posted November 24, 2016 Share Posted November 24, 2016 Looks like something François would serve Quote Link to comment Share on other sites More sharing options...
Doos Posted November 24, 2016 Share Posted November 24, 2016 5 hours ago, SVT Renegade XRS said: What I read said 275* for 8-12 hrs or until inner thigh temp is 180* Thighs are more forgiving, since the white meat is more prone to drying out I'd pay closer attention to breast temp. Quote Link to comment Share on other sites More sharing options...
Woodtick Posted November 24, 2016 Share Posted November 24, 2016 I've done a Turkey a few times. Pored a bit of apple juice inside the bird a few times while it was cooking,this helped it from drying out. X2 on watching the breast temp. Quote Link to comment Share on other sites More sharing options...
SVT MXZ XRS Posted November 24, 2016 Share Posted November 24, 2016 This is what I'm going off of. Quote Link to comment Share on other sites More sharing options...
f7ben Posted November 24, 2016 Share Posted November 24, 2016 Just lost the turkey , was struggling for temp all morning and hanging around 260 .....wanted to be more around 275. I went out and bumped the vents open a bit more. 15 minutes later I went to check it and the smoker was over 600 degrees and when I opened it the fire ball that shot out was impressive charred that motherfucker We salvaged 90% of it and its fucking delicious but my god I was pissed Quote Link to comment Share on other sites More sharing options...
Momorider Posted November 24, 2016 Share Posted November 24, 2016 1 minute ago, f7ben said: Just lost the turkey , was struggling for temp all morning and hanging around 260 .....wanted to be more around 275. I went out and bumped the vents open a bit more. 15 minutes later I went to check it and the smoker was over 600 degrees and when I opened it the fire ball that shot out was impressive charred that motherfucker We salvaged 90% of it and its fucking delicious but my god I was pissed too bad you didn't have that on video, I bet the air was blue with the shits a fucks coming from your mouth but I do feel your pain Quote Link to comment Share on other sites More sharing options...
SVT MXZ XRS Posted November 24, 2016 Share Posted November 24, 2016 5 minutes ago, f7ben said: Just lost the turkey , was struggling for temp all morning and hanging around 260 .....wanted to be more around 275. I went out and bumped the vents open a bit more. 15 minutes later I went to check it and the smoker was over 600 degrees and when I opened it the fire ball that shot out was impressive charred that motherfucker We salvaged 90% of it and its fucking delicious but my god I was pissed Quote Link to comment Share on other sites More sharing options...
Woodtick Posted November 24, 2016 Share Posted November 24, 2016 They do make a blue tooth thermometer that will send an alarm to your phone. Can you share a pic of you with the bird on fire? Quote Link to comment Share on other sites More sharing options...
f7ben Posted November 24, 2016 Share Posted November 24, 2016 I think I must have had a grease fire somehow......next time I attempt a turkey this big I am going to have to have a drip tray undernear Quote Link to comment Share on other sites More sharing options...
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