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Originally Posted by Gman
When's dinner? We'll be right over.
Looks amazing!
Of course bacon wrapped turkey, but with a side of mashed potatoes and broccoli
Deplorable millennial born 30 years too late
Of course bacon wrapped turkey, but with a side of mashed potatoes and broccoli
That amazing and looks delicious! I'm curious, do you keep a thermometer plugged into the meat throughout the smoking process?
Two weeks ago I used the new Weber Smoky Mountain Smoker to cook a pork shoulder. I smoked with charcoal and apple wood chunks. It turned out great but took 11 hours and all 12 lbs. of charcoal. With the very cold temps and wind that day I struggled to keep the smoker temp above 200 degrees. On the advice of a friend I got a welding blanket to cover the smoker for our next batch. That should tame the heat loss.
The smoker will hold a lot more than a single shoulder so for Thanksgiving I plan to smoke a 20 lb. turkey, a pork shoulder, a moose brisket and a batch of moose salami. I'll probably partially wrap the moose brisket with bacon as I usually do with venison steaks.
I put it in after a few hours and let it ride through until competition. Did you use real charcoal? When I use the green egg I use the lump charcoal from Ruffs BBQ shop. The stuff from Kingsford burns too quick and does not get hot enough. I would definitely use a blanket during the cold temps, as the smoker my not be trapping enough heat. The other problem might be not enough air as it looks like you are at a higher altitude. Might want to try a cheap fan to blow some more air in, and then adjust the vents and intake. The key is trial and error.
Last edited by electronman1729; 11-17-2019 at 16:40.
Deplorable millennial born 30 years too late
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