New Owner Here

raginrapids

Here with a follow-up effort: smoked turkey breast.  This is my 3rd cook.  My 2nd was a pretty good pork tenderloin, didn't take pics.

3 lb boneless (couldn't find bone-in) turkey breast.  I used rockwood charcoal and cherry wood chunks.  Dizzy Pig BBQ all-purpose rub. I brined it x 8 hours with salt, brown sugar, peppercorns. I did have the temp probe over the setter leg but moved it to show my Dad how it worked before I took the pic.  Temps were much more stable with the temp probe over the setter leg.

Ended up great, super juicy.  Loved the cherry wood taste- my wife said its the best thing I've ever cooked.  But the best approval came from my 18 mo daughter who ate more meat than ever at a sitting- she kept saying "chicken, chicken" and wanting more   All meat is "chicken" to her

DieselkW

Beautiful breast you got there.

Welcome to your new hobby, you're off to a great start - Rockwood, cherry chunks, and indirect cooks are a world away from that old gasser, huh?

raginrapids

DieselkW said:

Beautiful breast you got there.

Welcome to your new hobby, you're off to a great start - Rockwood, cherry chunks, and indirect cooks are a world away from that old gasser, huh?

so much more flavor....its ridiculous.  I feel so sorry for my previous self!

bi11fish

Welcome, the more you use the Egg the more comfortable you will become with the temp control. I found that when I was about 50 degrees from my desired temp I had to start shutting the draft and daisy wheel. It is easier to increase temp then to lower the temp

YukonRon

Welcome to the tribe, congrats to you and my condolences! I will be unfolding a chair, just for you at the eggers therapy sessions, do not worry, the chairs have cup holders for those of us that choose to self medicate. 
This is an awesome forum with south information, it will blow your mind.
Have some fun!

raginrapids

I want to thank everyone again on this forum- such a great resource! I have been using the egg consistently 1-2 x/week.  Getting much more comfortable with regulating temps, how much lump or wood to add.  I've done several chickens, the turkey as above, pork tenderloin, burgers, wings, steaks (reverse-sear is awesome!!!), salmon, and last night made some pizza.  I did everything from scratch, turned out great, my 19 mo daughter ate 1/6 of the pie herself  Pic attached below. 

Still haven't done any long smokes, because mainly I've been cooking for our small family.  But that changes July 4th weekend, my parents and sister are visiting, and I will be doing my first butt.  Now time to read up on how to do it right.  Loving the egg and this forum- y'all are the best!