Recent content by timothy

I never gave it much thought as we usually try to get everything done around 3 p.m., but I saw Martha likes to do 2 and most others like noon. Curious at what time you prefer.

Yea, your in the right sub forum so no need to clarify.

Food cooks more evenly, no hot spots or needing to flip or rotate (by hand). I couldn't tell you if there's a difference between the two, but it's an excuse to buy another tool in the arsenal and most like the cool factor.

I was going to rotiss it but babysitting the grandson and windy told me no. I used some of The Good Charcoal Company lump from Sam's. It's African Acacia, smallish pieces, but it burns hot. I loaded both baskets on the performer and should've throttled the fins back. Relatively short cook...

I should ask my DIL. She's a food scientist and her field is cooking oils.

Did the apricot brine and rub, used a sweetchili peach glaze when it hit 135. Pulled at 140 and rested. Yellow rice and some homemade black beans.

Sure, you can do a smoked pulled turkey similar to pulled pork or beef. Bunch of recipes if you do a google search. here's just one. https://girlscangrill.com/recipe/smoked-pulled-turkey/

Also, what species and how much smokewood?

Going to do the same treatment, but this time on a pork butt ( trimmed ).

Try a butter soaked cheesecloth. I found that tip and many more from here. https://www.cookshack.com/turkey-101.html

I rarely see bone in NY strips. Those look perfect! Details on the " new " roasted cauli recipe please?

https://www.menards.com/main/outdoors/grills-outdoor-cooking/turkey-fryers-accessories/char-broil-reg-the-big-easy-reg-outdoor-air-fryer/24102165/p-1642874367530809-c-1461078035987.htm Good deal if your close to a Menards.

If a welder wanted to build a smoker, that would be it.