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Both my fully defrosted 10lb test bird and my 12lb tday brined bird took just over 2 hours and my 18.5 was almost never over 320 on either one. 12lb on TDay held for almost 2 hours in my cooler with no issues.

I'm wondering the same thing. It's going to be a little colder here but not much. I did a trial run last week. One Chimney. It was about 40 outside. Empty water pan, no sand, water, saucer etc. After a half hour with all vents fully open it was 297 and falling so I started another half chimney...

FWIW my store brand 8% soultion 1lb bird only took about 2 hours last week and never got hotter than 315. So I'd expect 3-3.5 at the long end. Be prepared to hold

I wouldn't worry too much about a wind screen except if you think it's going to be windy. I smoke year round here in new england and have never had a problem with the cold, sometimes it takes a little longer to get the smoker up to temp but once its there its nice and steady. As far as getting...

Planning on using the apple brine for my turkey this year. The amount of liquid in the recipe isn't enough to cover my small 12lb bird in the bucket I have. If i just double everything will that work or will there be too much salt in the bird after 24 hours?

The gf just picked some up at the christmas tree shops

So I ended up doing a test run. I used an 11lb frozen bird rubbed it and injected the breasts. I followed meatheads gravy recipe. I should have thought about it before but the large amount of liquid in the pan made it hard to get up to temperature. I ended up throwing in an extra half a chimney...

Try spraying a little pb blaster onto the bottom vent and then tapping it few times to free it up. You may have to let the blaster soak for a few minutes

Has anyone injected the birds boobs with butter after brining?

Is a wet brine, rub where possible, and inject the breasts with butter overkill?

So i guess the consensus is that a test run isn't necessary for me. I'm planning on doing a fresh bird with a brine. I do chickens a few times a month at about 300 so the heat is something i'll just have to crank up a little bit. I'm planning on doing my standard set up. Kingsford Start on top...

My mom just asked me to smoke the Turkey for TDay, if I'm not traveling. Chris recommends a test run. Should I do a complete test run same size/ brand of turkey? I don't have a ton of time over the next few weeks should I skip the brine, or can I just go for it based off the advice of this...

It might be something with my cooking but I've done a few flats from Costco and they've come out tough and dry. Not super tough but a lot tougher than I'd like.

Anyone else heading to Windsor,VT this weekend for the Harpoon Championships?

I'm curious on this as I want to make a fish dip, using probably trout, this time of year and bluefish when it's available in this part of the world, and am wondering about the smell and if I should cold or hot smoke it.

is walkerswood a wet or dry rub?

I'm new to the WSM but have been starting my kbb for my kettle for years using a 2" pipe cap filled with Denatured Alcohol for a few years now. I just did my second cook using WW lump started with briquetts on top. It came out really good but I've been having trouble controling temperature...

I'm using a 14" saucer from HD as in my 18.5 as well, it fits in the water pan perfect l but am constantly chasing temperatures. Does anyone have any guidance as to how far off a target temp it should be prior to adjusting it. Once I get it dialed in it seems to be fine but it takes four of...