Recent content by bordercollie

I smoked a 14 lb turkey and had delicious results. I used my #3 and cooked over night after brining  for 4 hrs. It took about 12 hours to reach the165 internal temp but it was moist and good!  I loosed the skin before brining and after the 4 hrs, seasoned with black pepper and a bit of garlic...

A quick picture of ribs on the #3 using pecan and the 2 -2-1 method. DELICIOUS and tender :) .......removed silver skin, rubbed with seasoning, then bagged and put in frig overnight. Next morning, Put on smoker for 2 hours,then placed in foil for 2 hrs also sprinkled with  a dash of rub and bit...

:)Here are a few pictures of my smoker. I really like it. ;)