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Yolosopher's Achievements

  1. The next time I smoke brisket, I want to try it out using butcher paper. Are there any other meats that benefit from butcher paper as opposed to foil? Thanks for your help.
  2. This may be a dumb question, but have any of you ever tried to speed up the aging process by heating greenwood on the grates? Would it have any negative effect on the qualify of the wood for future smokes? I appreciate any advice in advance
  3. The turkey turned out pretty well on my first time but there is always room to improve! My family and friends loved it and could notice a difference. My parents didn't have a meat thermometer so I had to run to the store about an hour and 45 min in. When I got back 20 min later the IT was 175ish but it was still moist. The cavity was stuffed with oranges and thyme. I used the drippings to make gravy by first pouring into a glass container and skimming the fat layer off, then putting in a pan with the neck and making a roux with butter and flour, then adding the fatless drippings. I thought the gravy was phenomenal, but could still be improved with maybe doing a stock the day before and adding it. I can't remember if I posted this earlier but all I did prior to putting it on the grill was just briefly splashing the outside of the turkey with water and then patting it dry.
  4. Ive got the akorn parked at 350, and found a rub online with olive oil, Worcestershire, sage, rosemary; thyme, garlic powder, salt, and pepper.
  5. Oh wow, I'll definitely keep that in mind and check the internal temps about 2ish hours in. Thanks for the advice! I appreciate the replies so far
  6. Hey all, I'll be smoking my first turkey in the morning on the Akorn at 350 for likely around 3.5 hours. It is 15 pounds. I'm using 2 chunks of pecan wood (one in the center, one on the outside for later heating), and will put a drip pan underneath with water and the neck, with a plan of making some gravy. The turkey is sitting in a brining bag in the fridge tonight. The brine consists of apple cider, orange peels, a little bit of juice squeezed from an orange, thyme, salt, brown sugar, peppercorns, and water. I'm seeing some stuff online suggesting to wash the turkey with clean water after taking it out of the brine to prevent it from tasting too salty. If you have brined before, do you suggest just going straight from the brine to the grill, or washing it? Washing it could impact the saltiness of the gravy afterwards as well. I'd love to hear any of your thoughts. Thanks
  7. I'd like to know the cost of a classic Joe if possible. Thanks
  8. Cabellas has their kamado (pit boss) at 650 on BF, which is $150 off their regular price. http://slickdeals.net/f/8247797-cabelas-black-friday-pit-boss-kamado-22-ceramic-grill-for-649-99
  9. For a decent sized bag of oak or pecan chunks at Academy Sports, it costs $4.5. The fruit woods (apple, cherry, peach, and orange available) are all ~ $8. They are all that 'western' brand. *this could change based on location. These prices were at the Spartanburg SC location. Also, I think it would be kind of cool to find people on here who live nearby to trade the different wood types. I've got a bunch of apple and peach
  10. I saw an ad for sams club a few years ago having the Vision ( can't remember which model) for $400. It is possible they could do that again.
  11. I bought 2 bags of vision from sams club and was disappointed with both. They claim 20 lbs, but charcoal dust comprised a good chunk of that 20 pounds. The quality of the intact charcoal was fine but you can get better value with Royal Oak at Walmart.
  12. What's the typical timing when cooking at 375? And what is your goal IT?
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