Search results

I did a HH turkey breast smoke a few weeks ago. Like others have mentioned, I poured the lit charcoal onto the unlit and let it sit for 5-10 minutes before assembling the rest of the cooker (first time trying this method). The temp got to well over 400 degrees and once I got it dialed in it...

I smoked two breasts last week, both on the top rack, with a foil drip pan on the 2nd rack. Turned out excellent.

I saw a large turkey like that at Wegman's. It was an "organic" bird and cost over $100!!!!

Last week I smoked 2 5.5 turkey breasts on my 18.5" wsm. They both fit on the top rack, so you should be fine. I also put two small foil pans on the 2nd rack to catch any drippings.

This was at a friends' house and he insisted on using the tarp for whatever reason. Luckily we didn't have any issues. When I smoke at home I put the WSM on some concrete blocks on the driveway.

Had a pretty big Friendsgiving party on Wednesday, around 30 or so people. Someone deep fried a turkey, someone over roasted a turkey, and I smoked two turkey breasts. It was my first time smoking any turkey in my WSM but they turned out great. Here is how it went down... Two natural turkey...

Well the breasts are getting smoked tomorrow. I'm going to pull them around 150-155 and give them 20 minutes (uncovered) on the counter. Both are about 5.5 lbs and have been sitting in the brine since last night.

I'll be smoking two bone-in turkey breasts next week (probably around 5-7 lbs each). I have two stands that I use for beer can chicken - anyone ever use these to smoke a turkey breast? Or am I better off just laying them flat on the grates? It's an 18.5" WSM so I'm not sure how well...

I've seen many different recommendations as to what breast temp to pull the bird out of the smoker at. I'll be smoking two turkey bone-in breasts next week and wanted to see what everyone here was doing. Most say 160-165, but I remember Alton Brown pulling his at 151 and letting it rest to get...

I have an android phone and it automatically uploads all my pictures to Google. Sometimes it will auto enhance a photo - it did that to a pic of my new OTG copper grill and it came out pretty good:

i close all the vents and let it die down by itself overnight. then put it back in the garage the next day.

awesome presents. how did you get to ride in the 24?

would be cool to see a copper or red WSM. i just got a copper OTG and it looks awesome. definitely sets it apart from my black wsm and black smokey joe.

i crack open one bottom vent and the top vent, then put the cover on and store it indoors in my garage. it gets used maybe once a month, and so far haven't had any problems storing it this way (owned it for over a year).

anyone ever try making scarbelly wings? you inject them with a butter/hot sauce mixture prior to smoking. i hope to try this out before summer is over

dumb question but did you remove the membrane on the back? that can add to the fatty texture. otherwise looks great - ribs are what i smoke the most in my WSM.

here is my little family. weber smokey mountain 18.5", smokey joe silver, and a brand new one-touch gold 22.5" in copper. just got into smoking and charcoal grilling about two years ago!!