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Old 11-18-2013, 04:11 PM   #25
somebody shut me the fark up.
HeSmellsLikeSmoke's Avatar
Join Date: 04-02-07
Location: Warren, Vermont

Not for this time, but try using dried corn cops in the lump next time. Cob-smoked turkey is very traditional here in Vermont. It gives a very mild smoke flavor and is pretty much all I use now for smoked poultry.
Jim - Another transplanted Texan

Large and Medium Big Green Eggs , Black 18.5" WSM, Blue Weber Performer - Stainless, Green Weber OTG Kettle , Brinkmann SnP Pro, and a Stainless UDS. One retired Portable Kitchen grill.

Red Thermapen, Maverick ET-732, EdgePro Apex Sharpener.

Avatar is the original 1951 Weber Kettle
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Thanks from:--->