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The last one I did I cooked right along side a similar sized pork butt using a modified Pork Butt - Slathered With Mustard & Rub recipe. Both turned out great although I prefer the taste of the pork. I foiled mine for the last 1½ hours or so just to speed up the process a little (I was...

No question, I would cook it. That is how my mom always thawed meat when I was growing up and I still use that method today on occasion (although I usually remember to bring the meat upstairs and put it in a dish to avoid getting blood all over). Mark

About 3 hours at 230°-250° to an internal temp of 160° in the breast. I did not weigh the bird after is was cleaned but it was 23# before skinning & gutting so I am guessing around 12-15#. My general rule of thumb for turkey on the kettle is 10-12 minutes per pound. Mark

The turkey turned out great. The breast meat was wonderfully juicy and tasty and was still moist last night in sandwiches and this morning as I prepared my turkey salad for lunch. The dark meat was a little tough (as it has been on most wild turkeys I’ve had) but will be great for soup. After...

I am using the Apple Brined Turkey recipe. I have been using this recipe for tame turkeys ever since Weber inluded it in their newsletter about 5 years ago. Always gives a juicy/tasty bird. I have never cooked a skinned turkey but will be doing my first on Saturday (see the other thread). I...

I began soaking it in brine last night. I will take it out an let it air dry either tonight or tomorrow morning. I plan on smoking for Saturday evening dinner. Dale: I have had deep fried turkey (not wild) side-by-side with a kettle grilled one. It was ok but the grilled one was much...

I got a wild turkey this morning and because of the way I am doing the cape mount I had to skin it rather than pluck it. I am planning to smoke it on Saturday using an apple brine. This will be my first smoked turkey - I normally do them on my kettle rotisserie. Do I need to worry about it...

I posted the recipe in the dessert section of this site. I think almost any cake recipe or boxed cake mix will work as long as you can get the smoker to the temperature called for in the recipe. I may even give angel food a try. Mark

By request, here is the recipe I used for my Bullet-Cooked Cake. I did not add any smoke wood but I am considering adding a few cherry chips next time to give it that "campfire" taste. Barbecued Chocolate Cream Filled Bundt Cake Filling Ingredients: * 1/4 cup sugar * 1 (8-ounce)...

I have used orange juice in marinades and glazes for chicken and cornish hen. I tend to just throw in whatever seems to look good at the time I am making it but some of the other ingredients have included: molasses, honey, soy sauce, mustard, worchestershire sauce, brandy, Canadian whiskey...

You might try a little oven cleaner on the pan. Just spray it on and let it sit overnight or until your next smoke if your memory is like mine. The crusty stuff should just melt off. Mark

Does anyone have any ideas about creating some sort of a "binding agent" to hold small chips together to form a bigger chunk? I have a some bags of little chips, that would more valuable if there was a way to hold them together. Maybe Elmers could make a special "smoking wood glue" that would...

Since this was my first cake attempt, I didn't use any smoke wood, just kingsford. I can't taste any difference between this cake and one cooked in the oven even though it smelled like my last butt cook when it was baking. I don't think it would have hurt to add a small amount of smoke wood...

This was a trial run for my daughter's birthday cake in May. It is a chocolate bundt cake with cream cheese filling. Everyone liked it. My neighbor told me I can throw out our oven. Is there anything this smoker can't do? Cake

I ordered one last Tuesday night along with some other stuff. All arrived on Friday. Great service from Bass Pro as usual. Mark

How long does it take at 100º? Mark

I have been following this thread with interest since its inception and did my first baby backs yesterday. I used the BTITU rub, the Minion Method, with mulberry, apple & walnut chunks, 3-1-.75, and sauced twice during the last ¾ hour. One of the four racks was slightly past the tear test...

I haven't tried spices in the coals but I put some weak grape juice in the water pan when Q-ing a whole chicken once. I don't recall that the flavor was different but the gravy I made from the drippings was a lovely shade of lavender. Mark

When I make chili, I get smoke flavor by using my kettle to grill everything that won't fall through the grates. I start by making hamburgers, then grilled tomatoes, celery, onions, peppers, etc. After that, I chop the veggies and combine everything with spices in a large pot and continue as...

How much do you want for it? I'd like to replace my old Brinkman smoker and it would be really cool to add a 5th grill to my patio. Mark