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  • I made a mistake. The thigh temp is 165 degrees
  • Just my take. It's easy. Lg BGE. Frozen turkey, thawed, dried overnight in frig. No need to brine as most turkeys already have liquid added (brine). Bring egg to 350 degrees. I use pecan, apple, or maple chips. Mesquite or Hickory is too strong. Pla…
  • Thanks, guys. I guess my dome temp gauge is not correct, so I probably "turbo cooked them at 350. I guess that "turbo" is a good way to go!
  • Need the technique?
  • P.S. It came out really moist, including  the breast. My Beer Club nearly wiped it out. I've got a small bag of leftover meat for a smoked turkey pot pie!
  • Why do you have to preshrink the Nomex gasket? Also why do you have to take the lid off to install an upper gasket? It seems once you have cleaned it and sprayed the, let it tacky, and just stick on the gasket. I guess I'm missing something.
  • Thanks, guys.  I think I'll continue to trim. Might throw that flap on the egg and have a snack while I'm waiting for the ribs to cook. Also, think I'm going to try the 50/50 conversion. Let you know how they come out.
  • To trim or not to trim. When I buy spare ribs, they have a lot of extra meat and fat on them. I usually trim all this off and grind it up for another use. Then pull off the silver skin on the bone side and end up with, I guess, St. Louis style ribs.…
  • what's a spider?
    in Spider Comment by magyar December 2011
  • Thanks for all the good info, guys.  Don't know if I'll do legs down with a spacer or legs up with with a grid and stone. Might try it both ways. Sounds kinda pornographic!
  • Thanks, BENTE. I thought about using a couple of bricks, so I guess I was on the right track. I'll try the feet.
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