Recent content by SkyKing

I use a fresh turkey we get from the local farm…brine the bird for 24 hrs…brining really helps with the skin…you don’t need to do it longer…spatchcocking it helps it to cook evenly (and this is harder than doing a chicken because the bones are bigger)…I inject the bird with a homemade teriyaki...

…I did not notice a difference in flavor for any of the pellets until I added a smoke tube…I prefer Bear Mountain Oak when cooking brisket…

23.9 lbs

…I know I’m coming in late on this (I only look at the forum on the weekend) but when I use bacon on the smoker I usually put the meat in an aluminum pan so when the bacon fat drips off it remains in the pan…I also remove the first slabs of bacon after 3 hrs (cooks reward) and replace it with...

…wait…hold it… “the grill was on when this happened…” so this has nothing to do with shutting down the grill…? There was still meat on the racks that got ruined…what caused the the burn back…? The pellets used or too much air…?

…you realize you are turning down free beer too…? I can just see you arriving 4 days from now expecting food and beer…