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

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

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!

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...

3lb Chuck Roast @ ~ 250F for 11hrs, Grillmaster Blend Thougt it would finish way earlier. Ambient temps arround mod 50’s with outside RH being the same. Turned out great but also could have gone an hour longer with no issues...I was just hungry.

Anyone ever smoke chicken wings that are frozen? If so any time/temp reccomendations? I usually do fresh wings at 225 for about an hour before cranking the heat up to 350 to crisp up the skin for a few minutes a side.

I’ve never been too successful cooking just a brisket flat. Looking at cooking a 4lb flat and want to get some recommendations for cook temp, and estimated time? Plan on cooking on top grate with a water pan and wrapping with peach paper when it hits the stall

15hrs @ 225F w/ mesquite. Was awesome.

Honey Garlic Beef Jerky. Smokeboost ~5hrs Grillmaster pellets First go round with .25inch steel rods that I used to hang/support skewers off the top grate rail. Vastly increases the capacity for a jerky smoke.

I see a lot of people smoking briskets and larger cuts on the top grate. For those of you that do is there much of a temperature difference? Difference in amount of smoke? Was going to do a brisket on the top grate but wanted to get inputs first. On my WSM 18 the temperature difference...

Another batch. This time it was: Eye Round Roast Allegro Pepper Marinade Minced Garlic Pink Cure #1 Smoke Boost (2hrs)

Anyone else experience moisture in the pellet box during a cook? Note: I am not talking about moisture associated with leaving pellets in the hopper after a cook. I think desecant would solve it but wasn’t sure of others experiences or if they had done the same?

Eye of round roast... I am using the below recipe: 2lbs eye of round 1 cup moores original marinade 1/3 cup worchestershire sauce 1 tablespoon smoked paprika 2 teaspoons course ground black pepper 1 teaspoon garlic powder 1 teaspoon onion powder 1 tablespoon heaping fresh minced garlic in...

I have always exclusively used Weber Pellets. Based off a couple other posts people have recommended Lumberjack Pellets, and confirmed that Cabela’s pellets are made by Lumberjack. Long story short I ordered some Cabela’s pellets, I haven’t cook with them yet, but can confirm they seem to have...

Just testing with an ambient probe and nothing on my EX4. Outside temp 61F / 85% humidity. SmokeFire has been steady between 165 - 170F for about an hour. Ribs will go on at noon

Anyone been successful in finding mesquite, cherry, and apple in any local stores? I have had to order them from Weber Hickory and Grillmaster blends are the only ones that are carried locally. if you aren’t burning Weber pellets what’s your next choice?

So far no problems, however at the end of a cook tonight I cranked my EX4 up to 600 to burn off the days cook. Flames shooting out the right hand side of the firepot. Never had this before, possible I might have knocked something a bit off when I was vacuuming out the pit before the cook, but...