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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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Unread 11-22-2012, 09:13 AM   #16
chicagokp
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Travel smoker with a patio daddio brined bird. Butter and yardbird slather.

Can't wait.

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Unread 11-22-2012, 09:16 AM   #17
Bonewagon
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24 pounder just starting to soak in the tb maple smoke.

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Unread 11-22-2012, 09:53 AM   #18
rogwadd
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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.

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Unread 11-22-2012, 10:12 AM   #19
vafish
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Turkey is at 122






Beef is at 120




need to lower the heat on the beef and crank it up on the bird.
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Unread 11-22-2012, 10:16 AM   #20
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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

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Using pecan chunks buried in the fire ring, with pecan shells on top
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Unread 11-22-2012, 10:22 AM   #21
Teamfour
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Smoker control center.
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Unread 11-22-2012, 10:57 AM   #22
NivekD
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Here's mine, stuffed with rosemary, garlic, onion, apple, orange and lemon. About an hour in. Smoked with apple and hickory.

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Unread 11-22-2012, 12:00 PM   #23
HogFan
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My 12 year old daughter, April 2012.......this is what you had in mind isn't it?

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Unread 11-22-2012, 12:16 PM   #24
Bertha's BBQ
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All looking great.
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Unread 11-22-2012, 01:58 PM   #25
bluetang
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Unread 11-22-2012, 02:13 PM   #26
AustinKnight
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Mine is almost ready!



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Unread 11-22-2012, 02:48 PM   #27
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Finished bird. 21 lbs at 300F for 4.5 hours. So moist juice squirted out of the temp probe hole. No brine.
ImageUploadedByTapatalk1353617327.434642.jpg


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Unread 11-22-2012, 02:54 PM   #28
foppa78
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Here is mine.

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Unread 11-22-2012, 03:01 PM   #29
tyotrain
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Have fun and happy smoking
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Unread 11-22-2012, 03:22 PM   #30
Bertha's BBQ
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Love the smoke house.
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