Remmy
Drink First, Ask Questions Later
- Joined
- Mar 6, 2013
- Messages
- 17,682
- Reaction score
- 10,080
Were'd you get that rack for the smoker? I like it.
Holy cow bama, nice job. I've never tried the sausage stuffer attachment for my kitchenaid. Looks like you made it work.
Were'd you get that rack for the smoker? I like it.
Thanks
I got the Expandable Smoking Rack from Amazon.
never pass on posting pics. They are all judged on their own merit. We cant all cook up a whole farm of animals.
It only took five hours to smoke our 15 pound whole turkey. Took it off when the breast temp was 165°F, put it under my empty brew pot and let it sit. When it was dinner time, it was easy to carve it...and it was the BEST turkey I've ever cooked. Years and years ago, I started doing Thanksgiving turkey on the Weber grill. Then, Texas taught me how to deep-fry a turkey. Both of those methods produce great turkeys. But this smoking method produced an AWESOME turkey for us yesterday. And there are leftovers!
glenn514
It only took five hours to smoke our 15 pound whole turkey. Took it off when the breast temp was 165°F, put it under my empty brew pot and let it sit. When it was dinner time, it was easy to carve it...and it was the BEST turkey I've ever cooked. Years and years ago, I started doing Thanksgiving turkey on the Weber grill. Then, Texas taught me how to deep-fry a turkey. Both of those methods produce great turkeys. But this smoking method produced an AWESOME turkey for us yesterday. And there are leftovers!
glenn514
Absolutely love this new hobby.
We smoked a chicken over the weekend. The taste was amazing, but the breast was just a touch too dry for my taste.
Absolutely love this new hobby.
We smoked a chicken over the weekend. The taste was amazing, but the breast was just a touch too dry for my taste.
That is a beautiful looking bird. I find that they cook better for me when spatchcocked or cut in half entirely. Always seem almost too juicy too. I think I will have to do another 2 birds again this week(end)
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