Jump to content

The Grilling & Smoking Thread


JaybobHoosier
 Share

Recommended Posts

2 minutes ago, IUFLA said:

Yessir, for the past 12 years or so straight, and intermittently before that...

Last year my smoker conked out on Thanksgiving eve and I was supposed to bring it to my youngest daughters house over in San Marcos...so I put it in a roaster, ran an extension cord through the back window of our truck as it has an outlet in the bed, and had it like 2/3rds done by the time we got there (3 1/2 hour drive)...

Hence, the new Dyna-Glo 😁...my wife wasn't gonna go another Thanksgiving with a smoked turkey...

My wife liked the smoked turkey but it wasn't traditional.

I refuse to do a turkey in the oven. I've deep fried it, smoked it, everything under the sun. 

Electric roaster is my bag. Self basting, and I use the drippings and stock to make a bomb ass gravy. 

So, how do you do gravy? Without gravy the meal is a bust. 

  • Like 1
Link to comment
Share on other sites

1 hour ago, mrflynn03 said:

My wife liked the smoked turkey but it wasn't traditional.

I refuse to do a turkey in the oven. I've deep fried it, smoked it, everything under the sun. 

Electric roaster is my bag. Self basting, and I use the drippings and stock to make a bomb ass gravy. 

So, how do you do gravy? Without gravy the meal is a bust. 

I have a drip pan under the turkey...My wife conjures the gravy from that...She's a great cook...

  • Like 1
Link to comment
Share on other sites

11 minutes ago, FritzIam4IU said:

Game on. Brisket and Turkey breast in the smokey mountain/kettle.

Cherry wood for the brisket and apple/cherry turkey.

image2(2).jpeg

image1(12).jpeg

That looks great! 

I ended up using Kingsford Competition Pellets...Maple, cherry, and apple mix...My smoker handles both the pellets and the wood chips, but with the pellets I fill the tray about 3/4ths full and get smoke for the first 5 hours (which is about that I want)...Chips I gotta refill about every hour...

  • Like 1
Link to comment
Share on other sites

10 minutes ago, IUFLA said:

That looks great! 

I ended up using Kingsford Competition Pellets...Maple, cherry, and apple mix...My smoker handles both the pellets and the wood chips, but with the pellets I fill the tray about 3/4ths full and get smoke for the first 5 hours (which is about that I want)...Chips I gotta refill about every hour...

I went Texas style on the brisket...4 parts pepper to 1 part salt for the rub...

I never tried Maple...let me know how it turns out.

  • Like 1
Link to comment
Share on other sites

1 minute ago, FritzIam4IU said:

How you liking the new smoker anyway?

Great...the Bluetooth is only good for about 30 feet, so I just take a little Samsung tablet I have and set it out on the patio to monitor the probe temp...

They're starting to come out with smokers that hook up to your wifi and expands the range...

Here's Dyno-Glo's app...

Screenshot_20211125-121732.thumb.png.1449cf10c3abcd4def6abdb226301f8f.png

  • Like 1
Link to comment
Share on other sites

1 hour ago, BeerBQ said:

You too!

I always take off thanksgiving but I also always cook something for the Super Bowl. 
What cookers are you putting everything on?

I have the turkey on the kettle around 300 degrees and the brisket on the Smokey Mountain around 250-260. Getting close now...turkey almost ready. Internal temp pushing 160.

image1(13).jpeg

image0(21).jpeg

  • Like 2
Link to comment
Share on other sites

Join the conversation

You can post now and register later. If you have an account, sign in now to post with your account.

Guest
Reply to this topic...

×   Pasted as rich text.   Paste as plain text instead

  Only 75 emoji are allowed.

×   Your link has been automatically embedded.   Display as a link instead

×   Your previous content has been restored.   Clear editor

×   You cannot paste images directly. Upload or insert images from URL.

 Share

×
×
  • Create New...