Recent content by DarbyDog

Have run auto tune twice.. Both times the process completed and the left window displayed the temp of the #2. However when I turn the unit on again the left window immediately starts flashing "at". What am I doing wrong?

Smoked some fresh Italian sausage this weekend. Did both spicy and mild and both were awesome.  2.5 oz hickory & 2.5 hrs @ 225. BUT we decided to have some with pasta and marinara sauce. Bad idea. The smokey flavor did not go well with the sauce.  Another lesson learned.

Ordered a fresh turkey from a butcher I had not used before. Picked it up yesterday. The turkey was frozen.  The label on the turkey said "fresh" so I guess that covers them.  Needless to say I won't order turkeys from them again.  Oh well ... Off to Publix

Planning on doing both in my #2.  Not planning to use any added moisture and plan on using either cherry or sugar maple.  Am also going to try the carrot, onion and celery stuff in the cavity of the turkey. Suggestions?

5.67# flat. Brined over night using a spicy OJ brine recipe from smoking-meat.com.  Began smoking @ 0800. Ramped up to 225 over about 45 minutes.  Using six ounces of hickory and have some apple juice in there also.  Have an Auber probe in the brisket and will check the temp after five hours...

Or so Fed Ex tells me. Haven't received it yet and already Jonesing for an Auber. Replacing a Traeger and looking forward to smokin it.