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I feel like wrapped and rested for 90 minutes may be a bit long for a piece of meat as lean as turkey. From a logistics stand point this seems the most viable.

Know what you Know, Know what you don't know! If you're used to cooking overnight, stick with it. Save the high heat cook trial for your co-workers or neighbors. You'd hate to fudge up on that amount of meat.

Do not remove the skin entirely. Leave the one side attached and scrape away from the meat holding the skin with your other hand. Use paper towels to hold the skin still. Slippery lil suckers.

The link to the Time Chart is really great. Tammy if you do use this I would suggest tweaking the times your meat go on to how you cook. Yours make cook quicker depending on methods, temps, and lbs of meat.

Red wine and soy sauce... i don't have an exact measurement but i'd say a cup of each for a pound and a half.... i just did this on new years and it was delicious.... topped it off with some honey on the smoker. pull rare. if over done chop and mix with cream cheese for a cracker spread. wish i...

I don't think the game is going to be anything close to a dud!!! Go Cards!!! Doing up a 15 lb pastromi... will be the first one. getting complacent with my q.

Duck Jerky!!! just filled three limits this morning!! ****anything worth cooking... is probably worth smoking!!!

good post... i just logged on specifically to talk jerky and there was your post. thank you for the info on the jerky shelf life. would anything change with the shelf life of wild game jerky?? the duck huntin is real good in az right now.

hey y'all, cornbred again from flagstaff. just tossed on a ten pound brisketttt and expecting lows in the low 40's. has anyone done any tests on smoking under patio covers or certain distances from the house for temp. control. just a thought. thank you all for being my support group... and for...

You're not the only one!!! it's not a problem if you're honost with yourself. good luck with the smoke.

jackstack.com out of kc...nothing more to say!!!

hey dennis, as elementary as this sounds it may have been yer palette. i find myself thinking everything is too smokey while others do not. then again they are never huddled around the wsm with me. a cup of coffee or the little pink stuff that comes next to sushi(pickled ginger) before you eat...

hey ernest,,, i own a restaraunt and do some catering. in arizona you can rent an 8 qt. 2 burner stainless warming chafer for $20-25 a day. sounds like you would only need a couple for the meat and one for each side item. unless you plan on doing it more than once a month rent as much you can...

A+,,, thanks scooter.

thanks for the suggestions todd. the thin air is what i'm blamin it on. more practice i guess.

hey y'all, just got my wsm in july after the lenexa bbq contest. i live in flagstaff arizona at 7000 feet and i can't hold a temp as well as i could in kansas. any suggestions for high elevation smokes??