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  1. J

    Thank you!

    I am new here but had a great cook yesterday and fed 12 people really well, in large part to all the great advice on this board. I also wanted to thank Chris A, who takes the time to reply to almost any question.
  2. J

    Going to cook 2 birds

    20 lbs spatchcocked on the genesis and 15 on the smoker. Going to do 350 on the genesis and 325 on the smoker (crisp the skin). Both salt brined (citrus on the smoker and fennel on the grill). Any suggestions, thoughts on time? Want them both done at same time with 30 min to rest. Any...
  3. J

    Turkey Breasts

    Weekly I get 2 turkey breasts, smoke them for the kids lunches for the week. Butter under skin and light seasoning, light smoke. If you air in the fridge a couple of hours you can still get crispy skin if you separate it well from the meat. This is so much better tasting and for them then...
  4. J

    Grilleye?

    A lot of reviews on line say this might be one of the better thermometers. Curious if anyone has had any experience. Apologize if this is in the wrong spot new here. Jim
  5. J

    New to this board.. New to Smoking

    Have a WSM 22; a well used kettle and a gas Genesis. Looking forward to learning and sharing what I learn.

 

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