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About az_smoker_777

  • Birthday 04/22/1984

Profile Information

  • Gender
  • Location:
  • Interests
    Grilling, smoking, cooking, hiking, mountain biking, camping, spending time with family and friends!
  • Grill
    Big Green Egg

Recent Profile Visitors

1,331 profile views
  1. Wow Sent from my SM-G955U using Tapatalk
  2. Thanks! Crazy how fast it happens. Sent from my SM-G955U using Tapatalk
  3. Thanks good sir! Just 2.5 years ago I posted a steak dinner when she started her program. Went by fast and what a relief. Sent from my SM-G955U using Tapatalk
  4. Made her her favorite dinner Sent from my SM-G955U using Tapatalk
  5. Man that was a while ago Sent from my iPhone using Tapatalk
  6. Wow that looks good Sent from my iPhone using Tapatalk
  7. Thanks, family and friends devoured it! Sent from my iPhone using Tapatalk
  8. Thanks a lot! The big reason is because of the brine process and the water pan. Try it sometime. Sent from my iPhone using Tapatalk
  9. Thanks, my cooking methods come from Ukraine where I was raised as a child. Sent from my iPhone using Tapatalk
  10. Sent from my iPhone using Tapatalk
  11. Sorry let my add this, the first 8 hours I had the turkey covered with a cheese cloth glazed with olive oil. Using this method the skin doesn't come out black or rubbery. Sent from my iPhone using Tapatalk
  12. Thanks a bunch! The big difference in the lengthy smoke is due to the water in drip pan I believe thus keeping inside full of water. With my 24 hour brine the turkey came out very moist even with the long cook. I actually smoked the bird a 24 hours early and was still moist the next day. The bird was 14.75 pounds before the smoke. Sent from my iPhone using Tapatalk
  13. My 2nd year smoking a turkey on the Egg! Yet again it was a success. Made my own brine and put in fridge for 24 hours. Used some apple chunks and smoked at 225 for 15.5 hours. I also put water in drip pan which keeps the inside of smoker humid. Sent from my iPhone using Tapatalk
  14. Agreed! Lol Sent from my iPhone using Tapatalk
  15. Yeah I don't know why meat is so expensive here in AZ. I mostly use the mustard to keep the dry rub on and the apple sauce puts a texture on brisket which my family and friends like. Sent from my iPhone using Tapatalk