it has started.........

[majorcatfish]

the funny thing is early on the temperature would not rise so kept opening the damper, after a hour and half opened the lid up found out the thermometer was sticking in the turkeys leg, once i moved the bird over holy cow been cooking at 325 not 225 hence the black... oh well live and learn.
the smoke flavor was a little overwhelming, still a yummy bird.....

now thinking about smoking a ham for christmas, since i have never done one will research

 

[digitS']

Have you seen the 2 smokin' new PBS shows, Major'?

Steven Raichlen is focused entirely on smoke this season. In "BBQ with Franklin," Aaron Franklin probably has some ideas on smoking. He had an episode on smoking a turkey.

Watching a show may be a way to avoid paper cuts and add to your pain. But, Raichlen has a book with a May '16 publishing date (?) for his new show subject. I don't know how that works but it must be a pre-order.

Steve

 

[majorcatfish]

Have you seen the 2 smokin' new PBS shows, Major'?

Steven Raichlen is focused entirely on smoke this season. In "BBQ with Franklin," Aaron Franklin probably has some ideas on smoking. He had an episode on smoking a turkey.

Watching a show may be a way to avoid paper cuts and add to your pain. But, Raichlen has a book with a May '16 publishing date (?) for his new show subject. I don't know how that works but it must be a pre-order.

Steve

a paper cut.. that's what i get get for using a razor sharp knife..

 

[Just-Moxie]

what is the internet version of the "papercut"..

 

[digitS']

Our turkey just came out of the oven. (The picked over bones, anyway ). I doubt that would even be a good idea with a smoked bird.

Anyway, the whole house smells of roast turkey again but the bones are now in a big pot of water with some onions, celery, garlic, and a parsnip. There's salt, black pepper and dry basil in there with 'em, too. Thought I'd try basil ...

Broth for the freezer soon!

Steve