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What temp do you like to smoke them at?
I'm doing a lot for a fundraiser, like 60.
Was wondering how people keep them, since some might be done way before their sold? Wrap in foil or plastic wrap? ...

Thanks.

i saw Arron Franklin do one at 325 and it only took 3 hours, but skin was black.

I've never been happy with brining turkey or chicken, always comes too salty. I've been using a crillo m ...

I've seen a couple of different temps for smoking a turkey.
I know in the past that I've done legs at 300 and have come out fine.
I feel like lower and slower cook might dry out a whole bird though. ...

Done a couple of cooks with the the digi-Q and it is awesome. Can cook overnight. Last cook had the fire going for 13 hours without any hiccups.

thats very helpful, thank you

I'm still having trouble with the temp on my pit boss ceramic grill and cant get 250 steadilly which is why I wanna try it.

Anyone use one on their ceramic grills? How about an ash basket? What are your thoughts?

I think that was the problem with my last smoke

Thanks. Gonna do some more practice. Just got the komodo lump charcoal and the pieces are huge.

Anyone have this model? got at costco in the spring (good value at $599 for the 24" with all accessories).

I'm making the switch from a Traeger, but have been having a tough time with keeping ...

I'm wearing all black today. Well wishers can come by from 3-5 to pay respects. Burial is planned for tomorrow at 7am, or whenever the garbage truck gets here.

federal guidlines say any meat exposed to temps over 40 for longer than 2 hours should be disposed of.

so it looks like I'm throwing out meat.

So, I'm marinating a brisket in an airtight container, and I have a cryopac of ribs fully sealed in the fridge.

The power went out today for 12 hours. I didn't open the fridge at all until the pow ...

My instagram feed has a couple steak houses and buther shops and they keep posting beautiful wagyu beef steaks which is making me hungry.

Anyone have experience cooking some up? I understand the d ...

Thanks for the replies.

Seems to be a little discrepancy on times though. Some say 3-4 hours, others seem to be shorter.

I'll probably cook at 250, mop in something sweet, maybe a peach sauce o ...

Anyone done them? I haven't but might try this weekend. Any tips? Anything to look for in the cut?
Should I just do them plain, or do they need a sauce or something else to make them better?

Th ...

I'm using Goya brand. Typically found in the latin food section of the market.

It's my kind of flavor profile, garlic and peppery. I'm also gonna do a rub before smoking to give the skin some pop ...

Update:
Still have 2 weeks till the fundraiser, but have been test cooking some legs.

My best results so far have been marinating them over night in a criollo mojo marinade (citrus and garlic mixt ...

I usually get prime grade briskets from costco. maybe I'll try again and wrap sooner, after 4 hours or so?

I've done all those methods, but still not satisfied.

The struggle is real