Happy Thanksgiving EVERYONE

And I mean it!!!

giving thanks WITH AUTHORITY

Eviscerated!

Happy Thanksgiving Spartans.

The older I get, the more I appreciate each major holiday - Thanksgiving, Xmas, New Year's. I made it this far.

I get to spend time with my daughters and their families. One of them is hosting the Thanksgiving dinner for the first time. That's when you're old - kids don't come to your house for family holiday meals.

happy thanksgiving!

Floyd Robertson wrote:

Dude!

Happy Thanksgiving!

I am still drunk.

GO GREEN1111

Happy Thanksgiving to my dearest internet friends.

NigelUno wrote:And I mean it!!!

STFU

Lions suck

Happy birthday America!

Cym Jim wrote:

Nice teeth.

Cym Jim wrote:Happy birthday America!

Why do all of those doughy people talk like such pussies?

Ass Dan wrote:

Why do all of those doughy people talk like such pussies?

If you had your face buried in a pillow biting down hard while the Germans were having their way with your ass for two world wars, you'd be talking that way too.

Happy Thanksgiving to all and to all a good night.

Ass Dan wrote:

Why do all of those doughy people talk like such pussies?

Says the UM student. That entire student body looks like European pushovers.

Happy Thanksgiving, folks.

The Pantry wrote:Happy Thanksgiving, folks.

Do you mean it?

Happy Thanksgiving! Today ham. Tomorrow, I'll be smoking a turkey for my mom and my brother.

Turtleneck wrote:

Do you mean it?

Yeah, even to you

The Pantry wrote:Yeah, even to you

Well, aren't you a sweetheart. Happy dead bird day to you too.

Code_Warrior wrote:Happy Thanksgiving! Today ham. Tomorrow, I'll be smoking a turkey for my mom and my brother.

You from the south?

Code_Warrior wrote:Happy Thanksgiving! Today ham. Tomorrow, I'll be smoking a turkey for my mom and my brother.

Funny. I'm smoking a turkey tomorrow instead of today also. My daughters are just getting back to Detroit from a vacation with my ex to Thailand this evening. There was no point in smoking it today.

Are you brining? Have to get one started in a little bit

The Pantry wrote:Funny.  I'm smoking a turkey tomorrow instead of today also.  My daughters are just getting back to Detroit from a vacation with my ex to Thailand this evening.  There was no point in smoking it today.

Are you brining?  Have to get one started in a little bit

I don't brine.  I just oil the turkey and put a Memphis Style rub on it.  I crank up the smoker a hot as I can get it, which in the cold, it will only get to 325 or so, but I'll back off if it gets over 350.  Takes about 2.5 - 3 hours.  Comes out real juicy.  I'm bumming though, my Maverick transmitter has died, so I'll be going back to my old 2 thermometer setup and will have to go outside and check temps.

Happy day! I decided to put the batteries back in my Maverick transmitter and try it. It works again! Also, for those that think I just replaced dead batteries, that was the first thing I did after it died and it wouldn't work. When I say wouldn't work, I mean it would come on as soon as the batteries were installed (It's not supposed to do that) but wouldn't respond to any of the buttons, nor would it display the temperature or link with the reciever, nor would it turn off. I've left it in the drawer for the last couple of weeks without batteries and just thought I'd try again with the old batteries (yes I kept them), and it came back to life. So, I took the batteries back out and will reinstall them tomorrow when I set up the smoker.

I know, boring story.

Code_Warrior wrote:Happy day! I decided to put the batteries back in my Maverick transmitter and try it. It works again! Also, for those that think I just replaced dead batteries, that was the first thing I did after it died and it wouldn't work. When I say wouldn't work, I mean it would come on as soon as the batteries were installed (It's not supposed to do that) but wouldn't respond to any of the buttons, nor would it display the temperature or link with the reciever, nor would it turn off. I've left it in the drawer for the last couple of weeks without batteries and just thought I'd try again with the old batteries (yes I kept them), and it came back to life. So, I took the batteries back out and will reinstall them tomorrow when I set up the smoker.

I know, boring story.

Wut.

Code_Warrior wrote:
I don't brine.  I just oil the turkey and put a Memphis Style rub on it.  I crank up the smoker a hot as I can get it, which in the cold, it will only get to 325 or so, but I'll back off if it gets over 350.  Takes about 2.5 - 3 hours.  Comes out real juicy.  I'm bumming though, my Maverick transmitter has died, so I'll be going back to my old 2 thermometer setup and will have to go outside and check temps.

Given time, I will brine.  It makes a difference in both flavor and juiciness IMO.

However, have spatchcocked and smoked chickens without brining with great results.  Like you say...hot.  No water pan.  Got these two up to around 400 at rack level for a while.  Came out great







Bummer about your Maverick.  Considered getting one but read many reviews saying the probes were too delicate.  Went with Thermoworks TW8060 because the probes/cords are pretty much bulletproof and wireless didn't matter to me.

Test smoked a 16# turkey a couple months ago on the WSM.  Your 2.5-3 hour cooktime estimate was about what it took but thinking it might be more like 3-3.5 hours now with the weather colder

LoneWolfSparty wrote:

Wut.

You wouldn't understand

LoneWolfSparty wrote:

Wut.

A continuation of my previous post.

The Pantry wrote:
Given time, I will brine.  It makes a difference in both flavor and juiciness IMO.

However, have spatchcocked and smoked chickens without brining with great results.  Like you say...hot.  No water pan.  Got these two up to around 400 at rack level for a while.  Came out great







Bummer about your Maverick.  Considered getting one but read many reviews saying the probes were too delicate.  Went with Thermoworks TW8060 because the probes/cords are pretty much bulletproof and wireless didn't matter to me.

Test smoked a 16# turkey a couple months ago on the WSM.  Your 2.5-3 hour cooktime estimate was about what it took but thinking it might be more like 3-3.5 hours now with the weather colder

Those chickens look great! Do you brine in salty water? My wife and I don't put hardly any salt on our food, so when we've had brined food in the past it's tasted really salty to us, so I've been kinda scared to brine.

Code_Warrior wrote:
Those chickens look great! Do you brine in salty water? My wife and I don't put hardly any salt on our food, so when we've had brined food in the past it's tasted really salty to us, so I've been kinda scared to brine.

Beside water, salt is the main component in brining. But it has to be the right type of salt. Never use iodized table salt...it's too overpowering. Kosher or sea salt only. They are much milder in flavor and don't have the metallic taste of table salt.

The Pantry wrote:
Beside water, salt is the main component in brining.  But it has to be the right type of salt.  Never use iodized table salt...it's too overpowering.  Kosher or sea salt only.  They are much milder in flavor and don't have the metallic taste of table salt.

How do you get it so hot? I've only used the minion method with my WSM, and with all vents open it only gets to about 250. I take it if I build a full fire it will be much hotter?

Cym Jim wrote:
How do you get it so hot? I've only used the minion method with my WSM, and with all vents open it only gets to about 250. I take it if I build a full fire it will be much hotter?

The key is no water pan.  Remove it completely.  You can put a drip pan on the lower rack but it's not necessary.  

Load the fire ring 3/4 with lump/Stubbs mixed with your wood chunks of choice (I like cherry) and put a chimney of hot coals on it.  Have not tried it since the weather got colder.  Was probably 75° outside when I got the temp to 400° at rack level.  Never trust the lid thermometer because I've routinely seen it 20° lower than where the meat is

Cym Jim wrote:
How do you get it so hot? I've only used the minion method with my WSM, and with all vents open it only gets to about 250. I take it if I build a full fire it will be much hotter?

Totally surprised that the British guy can't cook.

Turtleneck wrote:

Totally surprised that the British guy can't cook.

You should see him try to chew with those screwed up choppers.

I bet he actually makes a mean fish & chips.

Frank Ricard wrote:The older I get, the more I appreciate each major holiday - Thanksgiving, Xmas, New Year's. I made it this far.

I get to spend time with my daughters and their families. One of them is hosting the Thanksgiving dinner for the first time. That's when you're old - kids don't come to your house for family holiday meals.

Happy Thanksgiving you old fuck

...and everybody else

Snake Plissken wrote:
Happy Thanksgiving you old fuck

...and everybody else

Clearing my palate with Makers after someone recommended Eagle Rare