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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Old 11-15-2013, 11:01 AM   #16
SmittyJonz
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Quote:
Originally Posted by Big George's BBQ View Post
Very nice Brian What is thwe Briner Origional
It's the fancy bucket he brined the Turkey in
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Old 11-15-2013, 11:42 AM   #17
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That looks amazing, I have some venison and wild game rub on the way, I am 98% sure one of the thanksgiving birds will get a treatment of this.
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Old 11-15-2013, 11:16 PM   #18
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Quote:
Originally Posted by Big George's BBQ View Post
Very nice Brian What is thwe Briner Origional

http://shop.thebriner.com/main.sc
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Old 11-16-2013, 01:16 PM   #19
NorthwestBBQ
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Great looking Turkey Swamprbeeeeeeeeeeeeeeeeee
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Old 11-16-2013, 02:37 PM   #20
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Nice bird!
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Old 11-16-2013, 04:49 PM   #21
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Great looking bird!
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Old 11-19-2013, 07:47 PM   #22
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So did you use the "smoke" button at the beginning. I have the same setup on loan and plan to do a turkey this weekend. Never used pellet smoker before but looks like something interesting. Currently using Weber Cajun Bandit conversion.
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Old 11-19-2013, 09:15 PM   #23
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Quote:
Originally Posted by Buduh View Post
So did you use the "smoke" button at the beginning. I have the same setup on loan and plan to do a turkey this weekend. Never used pellet smoker before but looks like something interesting. Currently using Weber Cajun Bandit conversion.

For this cook, I used a 6" AMTS for smoke. I was pressed for time, otherwise I would have used the Smoke feature - it does work very good BTW and the next time I'll go for a 2 hour smoke then finish at 350*

There is a pic on the Pellet Pro site of a hopper assembly on a Cajun Bandit Kettle Conversion. Let us know how your cooks go - I'd love to see more WSM users getting "pelletized"!
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Old 11-20-2013, 06:17 AM   #24
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Thanks, I will use the "smoke" button to start then crank the heat up.
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