Not sure I like this over the cubes.
I have to stand there
I think this is going back.
Hey good looking....what you got cooking? (1 Viewer)
- Thread starter Bomar
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Not sure I like this over the cubes.
I have to stand there
I think this is going back.
Take it back. I use a cube and hit it with a $15 heat gun from harbor freight for 30 seconds after the cube is lit. Cuts the light time in half at least.
What are these cubes you speak of?
Of course Bomar found a knock off that is just as good.
Light one under a bit of fresh wood. Open vents. Hot fire in 15 min
Bomar
SILVER Star
- Thread starter
- #486
This is what I use. I actually found them cheaper at local hardware stores but amazon is easy.
http://www.amazon.com/Rutland-Safe-..._UL160_SR160,160_&refRID=1HX27E8V7K2KME3GN033
http://www.amazon.com/Rutland-Safe-..._UL160_SR160,160_&refRID=1HX27E8V7K2KME3GN033
These; they are like the cubes, but have a strike tip like a match. You light them on the side of the box, toss it in and done.
Awesome.
Nice.
Party!
Bomar
SILVER Star
- Thread starter
- #494
Lets talk turkey.....
I am going to smoke one on Thursday. Do you brine before? Put a rub? I have never done one so I need ideas from you all.
Wednesday will be the ham...easy just getting a spiral cut ham that just really needs to be warmed and smoke the s*** out of it as cold as I
can like 200 for 3 to 4 hours. It turns out great. Mix a little sauce to pour on it everyone and a while. Like brown sugar and apple cider vinegar reduced.
I am going to smoke one on Thursday. Do you brine before? Put a rub? I have never done one so I need ideas from you all.
Wednesday will be the ham...easy just getting a spiral cut ham that just really needs to be warmed and smoke the s*** out of it as cold as I
can like 200 for 3 to 4 hours. It turns out great. Mix a little sauce to pour on it everyone and a while. Like brown sugar and apple cider vinegar reduced.
Brine. A brined overcooked bird is juicier than a perfectly cooked unbrined one. It's also a good way to sneak in extra flavors.
I also like to cut some slits in the skin and shove in apples, onions and savory herbs like sage, rosemary, etc. between the skin & meat.
Light smoke. Don't overdo it.
Your family will freak out.
I also like to cut some slits in the skin and shove in apples, onions and savory herbs like sage, rosemary, etc. between the skin & meat.
Light smoke. Don't overdo it.
Your family will freak out.
I did a JT brine bird and a non brine bird last year. The non brine was just as good. I inject my bird.
Straight coal on a rack. No smoke. Rudy's rub.
I hate all turkey but Egg Turkey
Straight coal on a rack. No smoke. Rudy's rub.
I hate all turkey but Egg Turkey
Brine it...Grogan clearly f'ed something up.
I'm sure folks use and discuss "savory herbs" on lots of 4*4 websites.
Why I love mud.
For what it's worth, smoke doesn't do a lot for me on a big hunk of white, factory-grown protein (chicken, turkeys, etc..). Fry that bastard.
Why I love mud.
For what it's worth, smoke doesn't do a lot for me on a big hunk of white, factory-grown protein (chicken, turkeys, etc..). Fry that bastard.
No need to brine. Wrap the turkey in bacon, stuff the turkey with a beef tenderloin. Place on smoker until internal temp of the tenderloin reaches 135. Remove from heat. Seperate the bacon, turkey, and tenderloin. Discard turkey in nearest trash receptacle. Best Thanksgiving meal ever.
