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      11-17-2018, 09:31 PM   #969
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I throw these pizzas on a weber kettle grill. It is a pizza kettle hack but I can get it up to 700 degrees and make decent pies.







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      11-18-2018, 09:31 AM   #970
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I throw these pizzas on a weber kettle grill. It is a pizza kettle hack but I can get it up to 700 degrees and make decent pies.







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      11-19-2018, 02:37 PM   #971
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Smoked meats are awesome. I smoke a Turkey for Thanksgiving every year. We also do a bird in the oven. If you are going to smoke a turkey look for a 12 to 14 lb bird. You also need to cook it at a higher temp than other smoked meats. If you do low and slow, 225-275 degrees the bird will stay in the "danger zone" too long. You want the meat to stay between 40 and 140 for less than 4 hours

Also I recommend Spatchcocking or butterfly the bird. When you cut the back out and flatten out it will cook more evenly and it will cook faster. Your white meat will not be overdone.

I also recommend a dry brine vs a wet brine. Wet brines were all the rage 5-7 years ago but with more testing and trial and error people have found it does not introduce better flavor into the bird it just makes them moist and flavorless.

A dry brine will pull flavor into the bird and the salt will help the bird retain its own natural moisture and keep it from drying out. You can dry brine for 24 up to 72 hours before cooking.

I like smoked meats! I do pork shoulders, turkeys, chickens, ribs, steaks. fish you name it in smokers.
So for a 14 pound bird, what temp and how long do you recommend?
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      11-19-2018, 08:53 PM   #972
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Quote:
Originally Posted by rdmarsiii View Post
So for a 14 pound bird, what temp and how long do you recommend?
I would butter fly it. Cut the back out and flatten it. Dry brine for 24 -72 hours and then cook in the smoker at 275-300 until the breast is 150įF and the legs register at least 165įF, 2 1/2 to 3 1/2 hours.
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      11-19-2018, 11:15 PM   #973
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So for a 14 pound bird, what temp and how long do you recommend?
I'm planning to smoke a 15lbs whole at 250 over night 10-12hrs for Thursday.
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      11-19-2018, 11:33 PM   #974
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Iím a big pork chop fan. However, I donít find many folks smoking them. Anyone here?
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      11-20-2018, 01:45 AM   #975
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Iím a big pork chop fan. However, I donít find many folks smoking them. Anyone here?
never tried it since the wifey pan fries it. I think there's not enough fat on pork chops and probably would dry out. i'm just guessin
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      11-20-2018, 09:08 AM   #976
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Originally Posted by P1et View Post
Iím a big pork chop fan. However, I donít find many folks smoking them. Anyone here?
I like pork loin, pork tenderloin, basically boneless chops.

Pork loin and chops are very lean, not great for smoking. If you want some smoke on it you can start off smoking and reverse sear them.

Pork can also benefit from brine, but its not necessary.
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      11-20-2018, 10:28 AM   #977
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I think I smoked some pork chop jerkey once.
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      11-20-2018, 12:43 PM   #978
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Originally Posted by P1et View Post
Iím a big pork chop fan. However, I donít find many folks smoking them. Anyone here?
Pork chops are too delicate to try and smoke. I mean they pan fry and grill in minutes.
I guess it would take some trial and error.
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      11-21-2018, 10:26 AM   #979
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Okay guys... I am seriously LOVING my Smoker!

Here's some generously rubbed Chicken. Skin was crispy and delicious. Meat was melt in your your tender. And the FLAVORS... Oh ,my!
I will be smoking my first Turkey tonight.


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      11-21-2018, 11:11 AM   #980
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Okay guys... I am seriously LOVING my Smoker!

Here's some generously rubbed Chicken. Skin was crispy and delicious. Meat was melt in your your tender. And the FLAVORS... Oh ,my!
I will be smoking my first Turkey tonight.


My wife picked me up this "Project Smoke" book for a bunch of smoking recipes. It looks pretty amazing - have you seen it / have it?

They even have desserts for the smoker. Like Smoked Bacon-Bourbon Apple Crisp. Or double smoked whiskey turkey.

I'm looking forward to trying it out in the spring.
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      11-21-2018, 11:33 AM   #981
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My wife picked me up this "Project Smoke" book for a bunch of smoking recipes. It looks pretty amazing - have you seen it / have it?

They even have desserts for the smoker. Like Smoked Bacon-Bourbon Apple Crisp. Or double smoked whiskey turkey.

I'm looking forward to trying it out in the spring.
Nice MAN! I haven't. Have you decided on gas or electric?
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      11-21-2018, 11:36 AM   #982
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Nice MAN! I haven't. Have you decided on gas or electric?
Going with charcoal for myself. Just waiting for it to go on sale...maybe Black Friday there will be a deal.

Going to be a while before temperature is nice enough to use it though, so I'm in no hurry. I'll wait for what I think is the best deal, or maybe a nice one will pop up on Kijjiji.
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      11-21-2018, 12:15 PM   #983
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Quit with the chicken rubbing!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

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      11-21-2018, 04:00 PM   #984
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Quit with the chicken rubbing!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

#themtoo
This chicken was "Award worthy!"
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      11-23-2018, 07:52 PM   #985
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Smile

My first SMOKED TURKEY was a HUGE success!!!

Succulent. Full of Flavor. Tender. Next up.... Brisket!




I always make my signature homemade Cornbread Dressing too.

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      11-23-2018, 09:31 PM   #986
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Looks awesome, TXSTYLE. Mouth-watering, even. But that's more food than Wifey and I could eat in a week if we had it every day. That's always been our issue with BBQ/smoking. It's just not worth the effort for the two of us.
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      11-24-2018, 11:22 AM   #987
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Looks awesome, TXSTYLE. Mouth-watering, even. But that's more food than Wifey and I could eat in a week if we had it every day. That's always been our issue with BBQ/smoking. It's just not worth the effort for the two of us.
Thanks my friend.

I hear ya on having too much leftovers and getting wasted.
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      11-24-2018, 09:11 PM   #988
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Quote:
Originally Posted by M_Six View Post
Looks awesome, TXSTYLE. Mouth-watering, even. But that's more food than Wifey and I could eat in a week if we had it every day. That's always been our issue with BBQ/smoking. It's just not worth the effort for the two of us.
Very valid point. I will do a 25 pound brisket and eat it for a few days, then get sick of it. Then my wife will make chili and used the cubed brisket for the meat.

But yes, ideally, you need a group. Brisket, in my opinion, is best the first day.
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      11-25-2018, 04:38 PM   #989
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^^ That's a great point too. Leftover meat in general, I'm not too big on. But especially chicken. The gaminess flavor comes thru even more so when reheated. But Smoked Brisket... I can munch in it for days!
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      11-26-2018, 07:50 AM   #990
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anybody planning on doing some type of BBQ for Christmas? trying to get some ideas
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