Search results

Yes, I just picked up two Zacky Farms turkeys today, and the nutritional info says "3 percent of daily value"

Yes, I used Kosher salt. In fact, as I recall, I cut back the salt to about 3/4 cup.

All I can say is that I tried the Basic Brine recipe with a 3% bird, and its was way too salty for my taste.

I am considering the Auber controller. For an 18" WSM, will the smaller fan be OK, or should I go with the larger one?

That makes sense.

Thanks Chris. That's what I was thinking, but I didn't know that sodium was naturally occurring in Turkeys.

My 18" WSM lid thermometer has consistently registered 20 or so degrees lower than my on-grate Maverick probe. I've tested both in boiling water, and they both check-out.

I'm looking for a non-enhanced bird for brining, but I'm finding that even if they say that the bird is natural with no added enhancements, etc., if you look at the small nutritional info on the package, they all say 2-3% sodium. Is that enough to be concerned about?

Well, it looks like I'm not alone. Sorry to boor you all with the same old retread. I guess I'm on the right track after all. Thanks for all your replies.

I understand and I agree, but in order to be able to predict what time dinner will be ready, you need reliable information on cooker temperature, otherwise, you're going to have annoyed family / guests. A difference of 50 degrees on a long cook could mean that dinner will be ready either a lot...

Well, that's exactly what I have been experiencing from day one. It's hard to believe that a few inches could result in a difference of 50 degrees. So, it would seem that I should be deferring to the Maverick. Would the dome be any more accurate if I rotated the lid to a different position?

Interesting thread. Thanks for the link, Bob. I'm a bit of the analytical type, and I can't stand it when I can't rely on the instrumentation. I guess I need to chill out.

I smoked my first pork butt last weekend. So far, I have done chicken, ribs, turkey legs and Tri Tip. I have never put water in the pan. Instead, I use a clay saucer. First, let me say that the pork turned out magnificent. Tender and moist, with good bark, and amazing smokey flavor. My family...

Well, I managed to squeeze a few chunks into my bench vise, and cut some pieces with my hand saw. A lot of work, but it will get me by, until I find a better method...like convincing my supplier to cut it into smaller chunks. All i can say is my tri tip better be really good tomorrow. I'm using...

So, you're talking about a power tool that would probably cost more than the few dollars I'm saving by buying the bulk wood, right? I have a crosscut hand saw. I just can't think of a way to secure these chunks while I cut them. I have some "C" clamps, but I don't think they will do the trick.

My chunks are the right width (about 3"), but they are about 8" long, so I need to cut them in half. The problem is that I'd be cutting across the grain, so I think the hatchet method is out. Sorry for this elementary question, but I'm a city boy.

Dave, I grew up in Brentwood, in the 50's. North Saltair Do you mean miter box? How do you anchor the larger chunks, so you can cut them? I could try the hatchet method, but I would have to cut across the grain in order to get the right size pieces.

OK, thanks. It's going to be a pain to cut these up.

I found a pretty good deal today on smoking wood, but the chunks are about twice the size that is recommended for the WSM (tennis ball x2). Will that be a problem?