Time is only a small part of what can make the legs of the turkey brown.. it is also related to the rub, the marinade, type of heat and how indirect it is, etc.
Regarding those cheap gauges.. you learn where the inaccuracies are and make adjustments mathematically or locationally or you spend the money for a higher quality replacement. I always use a secondary thermometer to watch my smoker temperature as well as my meat temperature.
Brining a turkey takes about 12 hours so yes, 12 hours brining + 6 hours smoking it vs. about 10 minutes injecting and then 6 hours smoking is a big difference for some. About 12 hours of difference;)
Brenda, many of us buy regular old hams at the store and smoke them for 3 hours to impart a flavor that is beyond amazing. We do the same to regular old hotdogs, bologna, boudin, sausages, etc. and if you haven't tried it, then you're missing out;-)
Just thought I'd point out that the description above says, "How to smoke a store bought, pre-cured, already cooked ham.."
And.. we are actually not cooking it but rather re-heating it with smoke;-)
Thank you for your feedback.
Well.. I don't cook mine that fast usually but you can if you are want to grill it instead of smoke it. I recommend lower temperature for a longer cook time to allow the smoke time to really flavor the chicken. At any rate, regardless of how long it takes, chicken is ready to eat when the breast reads 165 degrees.
Dave, I got a real kick out of watching this video. Being a member of small town Oklahoma myself, I can fully relate to the surrounding and the "way" that things are done here. I love it and wouldn't have it any other way. I'll have to get a copy of your book and see if I can try out some of your recommendations;-)
Take care buddy!!
The modifications are meant for the models that have an open bottom and the charcoal pan sits on top of the smoker legs. This prevents removing the body of the smoker from the charcoal pan. By moving the legs to the outside and sitting the pan on pavers, it allows the body of the smoker to be lifted up and off of the charcoal pan. The other models which have enclosed bottoms or the charcoal pan sits a different way that allows for charcoal pan removal may not require these mods.
thank you.. all suggestions and advice are welcome and appreciated. I will pass this on to the "video taker".
yes, the ribs will be extremely tender with this method. Give it a try if you like the rib meat to be falling off of the bone.