St. Louis spares on the top rack. Creole butter injected turkey breast on the bottom with a Cajun style rub. Smells good already.
Attachment 180606
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St. Louis spares on the top rack. Creole butter injected turkey breast on the bottom with a Cajun style rub. Smells good already.
Attachment 180606
Finally got to use the one I got before the fire. Cooked thanksgiving turkey on it in 2.5 hrs. Sho was good. Gonna try a brisket next weekend.
Looks great I luv wibs !!!
Youre gonna love it.
Looks mighty good Miss Vonna
Oh! Yeh!
Yummmm
Very nice, gonna be fine!!!!!!!!
I was wondering about y'all. Had not seen your Thanksgiving meal pix. lol
Bout to break mine out!
Gonna be good
You know yourself it is. :biggrin
I know you gonna love it. You did burn the new off of it didn't you?
Yep. Seasoned it this morning first.
Looks really good to me, I will be right down
Its going to get better everytime you use it. Those rib got my mouth a watering.
I agree with bowhunter, it seems to get easier and taste better with each use.
when do we eat
Those smokers are must certainly nice and very convenient. I really enjoy everybody's posts how everyone is cooking on them. Clean, fast, and very easy. I do it old fashioned way, can't help myself.
It was 37 degrees outside and windy when I smoked my turkey breast....the insulated Master Built thermostat held the heat as set perfectly.....thats what I like most about it.....perfect temp control
Which model is that Mrs Crappie Stalker?
It's the 40" from Sam's club. Has the built in meat probe and remote.
Thanks, that's the one I have been wanting!! Like I needed a reason to go get it! Thanks for the info.
Did not look like a first time user. Looked like a pro. Now please mail me sum a dem ribs!!
Yea... That looks good...
Got my mouth watering!!!
Tasty looking grub , How is Paul doing ?
Great job Vonna. Tell Paul I said hi.