Search results

Thanks Chuck! I'll give that a go. Have a happy Thanksgiving!

Hi All! I bought a few boneless turkey breasts from Whole Foods, but when I opened them just now to pop into the brine, the skin is only covering about 1/3rd of the turkey breast in the mesh, or completely missing. I'm worried about putting these on the WSM the way I usually do bone-in breasts...

Thanks Clint! I didn't realize the thickness issue. That makes sense.

Thanks Bob!

Hi all! I have done around 8 lb. bone-in turkey breasts before using the apple juice brine for 24 hours. I smoked them at about 290-300 degrees for 2-3 hours. This year though, I'd like to try a few boneless turkey breasts instead (also around 8 lbs each). Do I need to adjust anything since...

Great idea! Thanks Larry!

Hey all! I have one of those Briner brining buckets which should hold two 8# turkey breasts, but I'm not sure if I'll be able to get a whole lot of liquid brine in there as well. With brine, as long as you have adequate coverage do you need a lot of extra in there?

Tower Complete Here's the finished pizza screen tower. It's a little crude, but I think it will get the job done. The wood still needs some sanding as well. Instead of using stainless steel for the handle, I figured a dowel rod would be cheaper and easier. It's untreated red oak as well...

Those are nice, Mike! I have been looking for something like that, but only found the non-flexible type. I think I actually have this tower figured out now though and I'm going to try to assemble it this weekend. I'll be sure to post some pics :)

Thanks! I'm getting less worried now since the temps will be low :) I did try the 1" wood blocks as spacers, and that worked, but I was having problems picking up the stacks of trays off of the grill quickly/steadily to avoid the cover being off of the smoker for too long. I'm thinking now...

Thanks all! I'll keep an eye out. I'm smoking at lower temps anyway for jerky so it probably doesn't matter too much. I'm going to rethink the design though. I might be trying to make it too complicated.

Hey all! I'm a big fan of Kevin Taylor's BBQ Guru jerky webpage where he uses pizza screens to smoke several trays of jerky. It can be challenging though to juggle several screens at once though with rotating jerky around, and especially lifting the stack of trays out of the WSM. I've been...

Very interested to see how this goes, fellow Iowan!

Sounds good :) I might need to do a small batch in the fire pit!

I grew up burning leaves in the fall at my grandparents' house. I love the smell since it reminds me of that, but I compost now as well. Much better for the garden and the air.

Thanks Bob! That's perfect, and from the Iowa DNR as well. I'll make sure never to use leaves.

I have some mulberry trees on my property and I'll get some limbs from time to time that I can use for smoking. I also get a lot of leaves from the mulberries in the fall. What is the consensus on using dried leaves from the trees that the smokewood comes from for smoking food? Is it toxic or...

Thanks again, Chris and everyone! I think I'm finally ready for the big day.

Will do. Thanks for the support :D

I've only done one turkey, but I did the apple brine as well. Cherry wood turned out great (even though I may have used a bit too much) and it left a nice bronzed color on the skin. I'd go with either apple or cherry as a personal preference, with a little pecan thrown in too for a richer...