Food Smokers and Smoking Tips/Tricks/Techniques

I don't know exactly. I didn't feel like taking it all apart, but I will tomorrow when I get the antenna in. Maybe @CurtB can chime in? I think he said you just plug it in? But it seems like you need to perhaps solder it in? Maybe that's what they changed recently and why I don't have any wifi signal coming out of it?

 

If he has wifi, the grill AND his phone will explode. And we want pics!!!

 

Most of the WiFi antenna I’ve dealt with either screw on or snap on. If it doesn’t have the connector then you would have to get one and solder it in place. Hopefully it’s there for ya.

 

Look at the pics I sent. The antenna wire plugs in, but plugs in on the side of the connector on the wire. Look closely, its very small. It took me longer than I will admit to figure it out. I've never seen a connector like it. Look for that small gold circle!

 

Does it look anything like this?

 

I haven’t smoked a turkey.

Can anyone gove Mark some tips on smoking a turkey?

 

It plugs in, but on the side of the connector on the wire.

 

Yes!!!! Only much smaller than the pic shows.

 

I'm not sure really. It's already bolted back up. I will find out tomorrow though when the antenna comes in and I take it apart again.

 

fuck it I have nothing else to do right now. It's coming apart again and I'm going to find out dammit!

 

Ya the pic is blown up to show it. It’s probably the same connector they use for laptop wireless now. Hopefully it’s there and he can just hook up the antenna and go.

 

Thanks Carey!

 

Take the fire extinguisher with you. If you want, I'll PM my phone #, might be easier.

 

I looked again at my spare. It says wifi too. I'm 99 and 1/3 sure it will work.

 

Did you see my picture? I see the gold part and it clearly says WiFi above it. But it's a gold square and I can't quite tell if theres any room to plug anything in.

 

No experience with a propane smoker here but this is what I’d do with charcoal or split cherry;
Spatchcock if it’ll fit, make a good rub with no sugar cuz it’ll burn when u blast at 400* until 165 in thickest part of breast
If spatchcock don’t work then 500 for 30 min then lower temp to 350
Don’t fill body cavity with bread but a lil herbs and garlic tastes nice
Check out Alton Browns tech https://www.foodnetwork.com/recipes/alton-brown/good-eats-roast-turkey-recipe-1950271 for some ideas if u want to get fancier

 

You smoking it whole or are you going to spatchcock it? If whole inusually brine mine for about 24 hours. I then do an injection with something like Tony Chacheres Cajun Injection. I will usually rub it down with Salt/Pepper/Garlic. Get your pit up to about 225-250 and pit the bird on to smoke until the temp is about 110 or so. Then if you can bring the temp up to about 300 and finish off the cook. Pull at 165 internal temp.

 

Spatchcock?

 

I'm guessing whole. He mentioned buying a smaller one.

 

I don’t think that’s the same area as the board @CurtB showed. That square on yours doesn’t have a connector on it the hole is a pass through.