Drummer
Found some matches.
Howdy youall, Firat I want to say that I am a new menmber and wanna say thanks for the Happy Birthday email last week.
Well my wife and I got us a new smoker for Christmas.
We got a Masterbuilt Dual-Fuel vertical smoker. You can use propane with chips, or charcoal with chips and I reckon you can use wood chunks as well. I normally have used charcoal and wood chunks together in the past.
I had Brinkman smokers in the past, both the kind with the removable bottom in case you want to use it as a grill only. The legs rusted off both of them.
I reckon I should have learned my lesson on the first one, but when I bought the 2nd one, I put a good coat of hi-temp Rustoleum paint all around the bottom, inside and out. Still rusted off.
Well I decided on this here new Masterbuilt. Seasoned it twice on Christmas eve and smoked a 13lb turkey on Christmas day.
After 9 hours at 225, and a turkey at 165, I found out I had the front of the turkey touching the back of the smoker.
I pulled it off and brought it up to temp in the oven inside. It was dark and 14 degrees here in Kentucky.
Turkey was great and I shredded the leftovers, doctored up some BBQ sauce and mixed it all up for sandwiches later.
I have been lookin at the forum and learnin what I can and finally joined up with yall.
Imathankinya,
Drummer
Well my wife and I got us a new smoker for Christmas.
We got a Masterbuilt Dual-Fuel vertical smoker. You can use propane with chips, or charcoal with chips and I reckon you can use wood chunks as well. I normally have used charcoal and wood chunks together in the past.
I had Brinkman smokers in the past, both the kind with the removable bottom in case you want to use it as a grill only. The legs rusted off both of them.
I reckon I should have learned my lesson on the first one, but when I bought the 2nd one, I put a good coat of hi-temp Rustoleum paint all around the bottom, inside and out. Still rusted off.
Well I decided on this here new Masterbuilt. Seasoned it twice on Christmas eve and smoked a 13lb turkey on Christmas day.
After 9 hours at 225, and a turkey at 165, I found out I had the front of the turkey touching the back of the smoker.
I pulled it off and brought it up to temp in the oven inside. It was dark and 14 degrees here in Kentucky.
Turkey was great and I shredded the leftovers, doctored up some BBQ sauce and mixed it all up for sandwiches later.
I have been lookin at the forum and learnin what I can and finally joined up with yall.
Imathankinya,
Drummer
