1:30 p.m. –remove the turkey from the smoker and let it rest for at least 30 minutes, allowing it to reach the final internal temp of 165 °F (74 °C). 2:00 p.m. –carve and serve your perfectly smoked turkey! Can I smoke it ahead? You can, but it’s SO much better whe...
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When a grill has a traditional smoke stack the smoke rises up from the fire pot and goes out the top of the smoker. The interaction between the meat and the smoke is limited. Many manufacturers of pellet grills have eliminated the top mounted smoke stack and replaced it with a series of...
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It is hard to get a lot of smoke into a cut of meat that is only on a pellet grill for an hour. I was satisfied with the smokiness of these chops but the meat could have used just a touch more. The next time I cook these I might place a small smoker tube filled with smolderin...
A smoker doesn’t sear as well as a BBQ grill since it cooks with indirect heat. We would not recommend doing steak on the smoker but any other meat would work. On the other hand, it’s fantastic for cooking chicken evenly without worrying about the skin getting burnt and the meat is...
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