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Between 375* & 425*. 45min-1hr. I spin the grate 180* & flip the wings every 10-15 mins. If they are getting too much char, I move them to the outside edge of the perimeter.Yes, with a vortex. I don’t remember the temp. What temp do you shoot for? And time?
Rumor has it the Eagle has landed !!!Just got word that fabrication has finally started on my LSG. They say 14 business days to complete and then shipping time. Should have by mid november so maybe will be able to smoke a thanksgiving turkey after all.
no smoke yet. was supposed to have a half cord of red oak dumped off today but the guy flaked and said a driver called in sick so he's promising me tomorrow. Plan to season it on Saturday and hoping to run a couple racks of ribs on Sunday.Rumor has it the Eagle has landed !!!
you see any faint blue smoke yet ?
Good on you !no smoke yet. was supposed to have a half cord of red oak dumped off today but the guy flaked and said a driver called in sick so he's promising me tomorrow. Plan to season it on Saturday and hoping to run a couple racks of ribs on Sunday.
The thing is built like a tank though. the welds are perfect, fit/finish and build quality are outstanding. My grandkids will be cooking on this thing long after I'm gone.
nice, those shirley units look phenomenal.Good on you !
ur gonna have a good time with it. Stick burners rule,,,,,keep a few beers handy
I bet ur neighbors are gonna enjoy it too,,,,,,,
I ended up getting a Shirley 24x36 patio .
time frame was quicker was the only reason,,,,,winter was coming !
cooks really well, reverse flow
I put pics up on an earlier post
Smoke on !
As you know all that "stuff" comes with a little time and knowing that smoker's tendencies. Looks like a great first run, here's to many more.Well....pretty happy here. I had a few hot spots so probably should have rotated them and think i overcooked them just a bit. Probably could have pulled them 45 mins sooner and should have wrapped them a little earlier. Would have liked more even color. But overall pretty good for a first attempt.
Rumor out there - first few cooks, especially the very first can burn hot and uneven. Once its seasoned the creosote and flavor layers deaden the heat reflectivity and unevenness quite a bit. The more you use it the better it getsWell....pretty happy here. I had a few hot spots so probably should have rotated them and think i overcooked them just a bit. Probably could have pulled them 45 mins sooner and should have wrapped them a little earlier. Would have liked more even color. But overall pretty good for a first attempt.
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I find using lump for searing and grilling vs briquette for slow cooking best regulates for meI always use cherry and/or pecan and apple. I think the lump adds enough hardwood flavor, so i only throw on sweet chunks.
This time I think I’m going to try to use a mix of lumps and briquettes to see how well it regulates low temps vs only using lump.
Another attempt at Brisket tomorrow night. Gonna drop it at midnight on the Weber Smokey Mountain. Pictures and honest criticism to follow.
The skin won't be crispy at the lower temps. Do 325 or 350. The rubber skin is super disappointing. Not sure your rub but add some corn starch to be sure.Can we talk turkey for a minute?
I have a 12 to 14lb bird coming by fed ex tonight. I was planning to follow Franklin's recipe and run it at 325, but wondering for those of you who have smoked turkeys if a lower temp would be better, like 250 or 275.
Franklin runs at 325 for about an hour and a half, then covers in foil with a shit ton of butter caked onto it, cooks for another hour to hour and a half at 325. His bird looks great.
I'm just seeing a lot of people talking about running birds at 250 on forums and now kind of second guessing my plan.
no idea. Franklin seems to do everything at a higher temp than conventional wisdom suggests. He does ribs at 275 and I've hear his briskets are done at 300 or 325 and are supposedly the best in TX. I think he gets away with the higher temps bc his pits are so huge that they have a ton of convection.Haven't done a turkey, but are they doing it at a higher temp to move it through the danger zone more quickly in order to avoid illness?
makes sense. I hate rubbery chewy skin. I'll stick with 325 as planned....if my turkey ever gets here.The skin won't be crispy at the lower temps. Do 325 or 350. The rubber skin is super disappointing. Not sure your rub but add some corn starch to be sure.
You can do it at a low and slower temp safely. I usually do that for sliced turkey breast deli style, brined first. The whole bird likes heat 325 min in my opinion
Personally I just rotisserie the thing these days at 325. Over cherry