Search results

I am preparing to smoke the turkey pastrami in the How To Grill cookbook. The recipe talks about letting the turkey get cold after smoking and slicing for a lunch meat. Has anyone eaten this as a warm dish? Also, have you smoked it at the lower temp like the recipe says or at the higher temp...

I tried my first high temp brisket and it turned out great. The flat was very moist. While the point tasted good, it was very fatty still. Now that everyone has been trying this for a while, can you tell me more about how you are removing the point? Before, during or after. About how much longer...

Hi all! So far I've done ribs and a whole turkey. Both turned out really well - I'm so excited! I owe it all to the hours I've poured over your forum information! I've searched the site, but see no information on smoking turkey legs. Does anyone add them on to other smokes and if so do you have...

Newbie here. Actually, still waiting on the screws that are on back order which didn't come with my WSM... sad. Learning lots in the mean time from the great forums here. Anyway, can I do ribs and a pre-cooked ham at the same time since they are both low temps? Which should I put on top/bottom...