B
B
Bertha's BBQ
Guest
NBBD
is one Smokin' Farker
:eusa_clap
I like it! Happy Thanksgiving!
I like it! Happy Thanksgiving!
A
Arizona Ugly I
Guest
B
Bertha's BBQ
Guest
A
Arizona Ugly I
Guest
Looking good!
Teamfour
is One Chatty Farker
Getting ready for the smoker.
Sent from my iPhone using Tapatalk
Sent from my iPhone using Tapatalk
B
bo_gator
Guest
Dude, are you feeding the entire state of Alabama :?:
B
Bertha's BBQ
Guest
We have a community dinner in Athens at the VAW building and they also deliver to shut in's.....They will feed about 450 to 500.....and when you got a big smoker you have a LOT of friends......Yall keep posting pics....It is all looking good.
vafish
Full Fledged Farker
8 lb beef round on the uds
Turkey on the Traeger
Turkey on the Traeger
B
Bertha's BBQ
Guest
I saved all the necks...going to smoke them last.
jasonjax
Babbling Farker
My two ~14 llb birds are on, and I will be cooking two additional breasts in a couple hours. Got a nice stock underneath with chicken broth, carrots, onions, and celery to catch the drippings and add to my gravy.
chicagokp
Babbling Farker
Travel smoker with a patio daddio brined bird. Butter and yardbird slather.
Can't wait.
Can't wait.
rogwadd
Knows what a fatty is.
We're underway. I've got this 19-some pounder a friend gave me. It'll be a first as I've limited my previous efforts closer to 14lbs. Did a dry brine as mentioned in Tish's thread. Seasoned and sealed for almost two days, I got up this morning at 6am to air dry the skin in the fridge.
Going to stuff the cavity with aromatics and just started my coals.
I tried about 4 different setups to accommodate the bird's size in my 22" kettle. Pretty close, maybe too close, to the lid using the cooking grate, I tried charcoal baskets, clay saucers, and even small clay flower pots. None of these gave me much extra headroom. I was also worried about stability. Went with a Pyrex baking dish to support my pan. Lord, please see me through this with some success.
Going to stuff the cavity with aromatics and just started my coals.
I tried about 4 different setups to accommodate the bird's size in my 22" kettle. Pretty close, maybe too close, to the lid using the cooking grate, I tried charcoal baskets, clay saucers, and even small clay flower pots. None of these gave me much extra headroom. I was also worried about stability. Went with a Pyrex baking dish to support my pan. Lord, please see me through this with some success.
vafish
Full Fledged Farker
Turkey is at 122
Beef is at 120
need to lower the heat on the beef and crank it up on the bird.
Beef is at 120
need to lower the heat on the beef and crank it up on the bird.
seadad9903
Full Fledged Farker
About to fire up the WSM for one bird. The other will be braised on the gasser
Dry brined for 30-ish hours and left overnight in the fridge to dry the skin
Using pecan chunks buried in the fire ring, with pecan shells on top
Dry brined for 30-ish hours and left overnight in the fridge to dry the skin
Using pecan chunks buried in the fire ring, with pecan shells on top
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