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I smoked my first turkey last weekend. It turned out AWESOME!! It was an 18lb "enhanced" bird that I used the JD Maple brine for almost 30 hours and then let rest in fridge for 12-14 hours. Then took it out and covered in olive oil and put this RUB on...

Will, I can't tell you the name, since my wife bought it. But I can tell you it was not Butterball. I used a few chunks of Cherry. I had a co-worker try it today (who also uses a smoker) and he loved it! Had a subtle taste of smoke and still very juicy and tender.

Well, my first smoked turkey was a HUGE success!! JD Maple brine was all that and a bag of chips!! 18lb bird took just about 3.5 hours and I made sure to keep the temp above 300, which really wasn't a problem to do. Pulled the bird when the temp hit 165 in the breast and 175 in the thigh. I...

Doing my first bird on Sunday to prove to my wife I can do this on Thanksgiving! It is "enhanced" so I will half the salt in the JD Maple brine. Plan on using cherry wood (a friend had a cherry tree cut down and gave me the wood) for the smoke and am going to figure about 3-4 hours. The bird...

If we brine a self-basting turkey, will we have to cut down on the salt in the brine, or just keep it the same??

Paul, I'm looking at 325-350 range for the temps. Maybe you're right with 2 lit chimneys. Maybe I'll go with 1 full lit chimney and dump unlit on top. I just want to make sure I can get the temps up to that range for the length of time it takes to cook the turkey. I'm figuring about 3 hours...

I am going to try to borrow my neighbors chimney so I can run two at a time. Would you recommomend putting the bird on the bottom rack or keeping it on the top? I would think it would cook quicker and hotter on the bottom, but also don't want to risk burning the skin. Thanks again for your...

I am planning on smoking an 18lb turkey on my 18.5" WSM this coming Sunday and was wondering about how much fuel people use. I was thinking about 2 chimneys full of lit charcoal. Think that would be enough to get the heat up (without water in the pan), or maybe put some unlit pieces to prolong...

Awesome!! Thanks so much for the advice. I will try again on Tuesday this week. Blessings! Tim

I smoked 3 racks of babybacks today and had to use a rib rack, due to the size of the racks, inorder to get all three on the top grate. The ends of all three racks came out overdone and drier than the middle. The middle was GREAT, but the ends were not to my liking. Any suggestions on how to...

Thank you so much everyone for your help/advice. I'm on vacation all next week so there will be a lot of smoking going on!! Blessings. Tim

Bob, When you say the "probe", with what and how can you tell it's done that way? Thanks for your help! Tim

I'm just trying to find ways to check for doneness for babybacks. I've used the "bounce test" in the past, but someone mentioned using a toothpick and that got me thinking as to how many ways there are to check. Any thoughts?? Thanks for all your help! Tim

Bob, Would you move the ribs from the top to the bottom and bottom to top halfway through smoking? Thanks!

I'm sure some, if not many, of you have used rib racks for doing multiple racks of ribs at once. Well, it looks like I may have to this weekend. So my question is, will they be as effective as laying the ribs flat? Or should I put a rack of ribs on the bottom rack in the smoker with 2 on the...

I saw on a TV show that a resturant actually smoked their BBQ sauce and I was wondering if anyone in here has ever done that, and if so how? It sounds very good, but I want to make sure it's worth the effort. Thanks for all your help.