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Post by treetop on Apr 18, 2020 9:04:38 GMT -5
Got a turkey on the smoker today
Clean bird apply mayo mixed with onion salt ground black pepper garlic horseradish I apply a good share on the bird keeps the moisture in and makes a nice color when done
I use apple juice in my water pan
Cooking with peach wood around 225 degrees
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Post by featherduster on Apr 18, 2020 9:26:25 GMT -5
What time do we eat?
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Post by treetop on Apr 18, 2020 10:20:21 GMT -5
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Post by treetop on Apr 18, 2020 12:57:41 GMT -5
 Just checked for the first time getting nice and brown up to 115 120 degrees |
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Post by swetz on Apr 18, 2020 14:42:58 GMT -5
Have you ever brined the turkey before putting on smoker?
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Post by treetop on Apr 18, 2020 14:59:19 GMT -5
I’ve not done that got 5 more so I may try it
Got 6 of them right after Christmas for nothing think it was like 40 50 cents a lb right around 6 to 8 bucks a bird hard to pass up but have no idea why I bought that many
Up to 140 I turned it up a bit to get it done now at 275 degrees
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Post by treetop on Apr 18, 2020 18:01:26 GMT -5
 It tastes as good as it looks 😀 |
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Post by deadeer on Apr 18, 2020 18:32:09 GMT -5
Brining only makes it yummier yet!
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Post by HighCotton on Apr 18, 2020 18:53:32 GMT -5
It tastes as good as it looks 😀 Brine or not, that looks great to me! I’d tear into that without any complaint!!! |
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Post by greghopper on May 24, 2020 19:19:48 GMT -5
No smoke but we got some dead chicken ready...  |
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Post by welder on May 24, 2020 20:33:19 GMT -5
No smoke but we got some dead chicken ready... I did the same thing last night. I boil chicken on the stove,then put it on the grill to barbecue because I have a hard time getting the big pieces cooked without burning them. Do you do that? |
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Post by greghopper on May 25, 2020 10:44:27 GMT -5
No smoke but we got some dead chicken ready... I did the same thing last night. I boil chicken on the stove,then put it on the grill to barbecue because I have a hard time getting the big pieces cooked without burning them. Do you do that? No.... this is the final outcome from using a nonstick baking pan on the grill. Another pic..  |
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Post by deadeer on May 25, 2020 11:07:29 GMT -5
Smoking a big rack of spare ribs. Rubbed with Weber Original, apple wood smoke, apple juice in the drip pan. Pics when done later.
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Post by MuzzleLoader on May 25, 2020 12:02:00 GMT -5
Smoked ribs yesterday. Today is blackened bluegill and fried. No better fish out there to eat.   |
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Post by treetop on May 25, 2020 13:34:54 GMT -5
Smoking a big rack of spare ribs. Rubbed with Weber Original, apple wood smoke, apple juice in the drip pan. Pics when done later. Got one on myself should be done about 5 ish |
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Post by treetop on May 25, 2020 13:36:39 GMT -5
Smoked ribs yesterday. Today is blackened bluegill and fried. No better fish out there to eat. Now that looks and sounds tasty |
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Post by treetop on May 25, 2020 13:38:02 GMT -5
Smoked ribs yesterday. Today is blackened bluegill and fried. No better fish out there to eat. Eyes and perch from hard water up north is dang hard to beat |
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Post by treetop on May 25, 2020 13:46:16 GMT -5
Smoking a big rack of spare ribs. Rubbed with Weber Original, apple wood smoke, apple juice in the drip pan. Pics when done later. Grap a few tatters poke some holes in them and throw them in the smoker you won’t be disappointed add some butter sour cream with chives and some tomato slices with fresh ground pepper |
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Post by MuzzleLoader on May 25, 2020 14:10:19 GMT -5
I’ve got walleyes. Everyone here will eat the bluegills before the walleye.
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Post by deadeer on May 25, 2020 14:15:05 GMT -5
Smoking a big rack of spare ribs. Rubbed with Weber Original, apple wood smoke, apple juice in the drip pan. Pics when done later. Grap a few tatters poke some holes in them and throw them in the smoker you won’t be disappointed add some butter sour cream with chives and some tomato slices with fresh ground pepper Have done them a few times, very good! Tonight, we will be doing corn on the grill. Got them soaking now. |
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