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Thanks. When you say drop it in a CI to crisp things up, are you talking about a convection oven? I was either going to brine or inject with Kosmo’s Q moisture magic.

Any time and temperature reccomendations for a 4lb boneless turkey breast?

Usually around 170-180

5lbs eye of round 1 batch marinated in Allegro Nashville Hot 1 batch marinated in Allegro Honey Garlic Both with a touch of curing salt Smokeboost the whole way. 1hr into the cook, likely will take ~3hrs. Cool till it “stands on its own” Skewer method with a couple steel rods placed across...

Looking to cold smoke some cheese. Understand some folks use a hot plate, and some pellet tubes, or disposable pie plates filled with wood chips. Thinking about this as the heat source. Any suggestions on if this will work? And/or suggestions on what ambient temperature to keep things at...

Picked up a boneless butterball turkey breast I am going to smoke tomorrow. Any reccomendation on typical time & temperature? I don’t have time to brine it as I also need to defrost it. It’s 7lbs

Giving this recipe a go. Got it on right now.

Going to do a meatloaf this weekend. Any favorite recipes and tips to share? Everything I have read has it smoking at 250F which seems too high. Share your secrets!

Did this one at 265F start to finish injected with Kosmo’s, top rack, water pan below. ~14hrs. Turned out great, and cut 4hrs off my other cooks.

Thanks! I definitely think I am going to bump the smoke temperature. Just had good results with injecting with Kosmo’s and having the brisket retain moisture, so been rolling that way.

Running a pit probe and the variation between lower rack and upper rack is usually only 10 - 15 degrees. It’s usually hard to compare though because the built in pit probe takes an average of the grill vs when you plug one into the PID it’s a single point. Always found that plugging a pit probe...

Past dozen briskets I have done have been great. Each one I have injected, cooked on top rack with water pan below and run at 225F. It usually takes 10hrs to hit 160F internal temperature at which time I wrap with paper for 4hrs and usually have to then foil for 4hrs to finish and crank the...

This happens to me from time to time at high grill temperatures.

Looks great. My last one took 18hrs with water in the pan but was a top 5 smoke for me. I have learned with brisket it’s easier to start it early and put it in a cooler when it finishes than it is to try to guess how long a particular cut will take. Going to start them at 9:30 from here on out...

I do this all the time. It tastes just as good as it did when it came off the smoker and doesn’t dry out at all

Turned out awesome. 18hrs. Injected it which I think made it take longer so had to Texas crutch it.

I didn’t have peanut or canola oil so I used vegetable oil and ran it for 2hrs at 375. Plan on throwing a brisket on tonight and will try your method for more seasoning.

I got the same grate. Really solid. Did you season it or just let it roll? If not how did you season it?

Around 203

Yup. Smoked too rack with pan below. Makes cleanup a breeze.