Food Smokers and Smoking Tips/Tricks/Techniques

I guess so. Just gonna wrap her up in tin foil and do the cooler rest trick.

Gonna be real sad if I screwed this up.

 

just eat earlier nothing wrong with that right?

 

More time to drink...but I like where your head is at

 

Time to eat it on a biscuit first

 

prob dont traditionally have biscuits there...

 

I did see what looked like a weasel or mink with a chipmunk in its mouth...I was amazed it caught something so big. Neat to see it carting it off running on a log.

 

Weasels are pretty small, mink are much bigger.

 

looked like the American mink but weasels look very similar.

 

You forgot to wrap the legs with bacon for the Swanson effect. LOL

 

Fail on my part, no pics of the ham before I cut it up!!

 

Lunch time

 

I will be doing exactly that sometime soon. Live lobsters aren't easy to find in Mn. LOL but for a price they are available. I picked up

All-Clad Specialty Stainless Steel Stockpot, Multi-Pot with Strainer 3 Piece, 12 Quart Induction Oven Broiler Safe 500F Strainer, Pasta Strainer with Handle, Pots and Pans Silver

this pot just for that reason (although from a different place).

Living where you do you likely have many of the same species as I do, ermine, martin, mink, and fisher come to mind.

WOW that is fast, hope it comes out OK and sure that it will. With a PBC at lower elevations like you more than likely are, close to sea level, they will cook faster. But not that fast from what I have read. 2 things come to mind. One is that bird is large and may be messing up the airflow so you have a really hot top to your barrel. I know on the earlier videos they show hanging a turkey hanging by hooks but they sell a turkey hanger. I own the PBC turkey hanger and skewer set for my modified WSM. I use a Gateway Drums hanger for it.



Never used it yet and plan on using the rotisserie. But if I end up with a bird sometime that is too long for the spit it is getting hung vertically for better air flow.

The other thing having done enough turkeys I know how much juice and fat come out of them. I picture major flare ups and uneven heat zones. I bought the Gateway 30 gal. diffuser. A lot of money for what it is but took a chance and it fits well in the WSM.



It sits where the bottom basket normally does currently but will work today on making notches so it will sit down where the water pan normally does. It should help catch some of the grease yet allow enough fat to drip through to flame vaporize and give it that PBC taste. At least I hope so.

My 2 cents anyhow and worth what you paid for it. Bottom line is if it turns out good and hope, and bet, yours does Wrap her up in the cooler when done and have another drink?!

 

Yes, another Turkey

 

Turkey timer thing says its done, verified by temp probe...I didnt think it would be done this early....now its resting waiting to eat around 3pm pacific time.

 

I think the airflow is the problem. Thanks for the insight. The local BBQ store sold out of the hangers, I wanted one.

 

It's heart shaped because I love bacon

 

Y’all know the drill. Using pecan/apple chunks. We’ll see what happens! Worst case scenario, I’ve got ham for us!

 

Of course beer and smokin’ go hand in hand!

 

Little before and after. Best turkey I ever made.