Emerald525 Posted November 22, 2018 Share Posted November 22, 2018 We come from all sorts of different backgrounds and beliefs. We don’t always agree but we are united in our passion of the reefing hobby. Many of our outside friends and family think we are crazy . They think we are strange with our obsession over coral and fish but here we all have found a home where it’s normal to want 5 tanks and to upgrade to a 1000 gallon fish room. Where we love to visit our LFS several times a week. Where we can talk for hours about lighting , flow, and skimmers as well as the newest coral. This is a place where I can trade equipoment for a bottle of vodka (true story ) I have met so many kind and good hearted people who have helped me and I know in an emergency there would be ten more willing to help. I hope you all have s great time with friends and family but know that this is your home too. You belong here and if you need help there are so many willing to give you a hand including myself . Happy Thanksgivings! 15 Quote Link to comment Share on other sites More sharing options...
Jorge Posted November 22, 2018 Share Posted November 22, 2018 Trae-trae on super smoke!!!!😎 Happy thanksgiving Kim and Sirena!! 2 Quote Link to comment Share on other sites More sharing options...
lewisriverfisherman Posted November 22, 2018 Share Posted November 22, 2018 Happy Thanksgiving to you and yours as well Kim. I got 5 different kinds of cheese smoked today and the Turkey and ham are in the smoker. 5 Quote Link to comment Share on other sites More sharing options...
Flash21 Posted November 22, 2018 Share Posted November 22, 2018 Happy Thanksgiving local Reefers! FYI... Rouladen is better than Turkey! 1 Quote Link to comment Share on other sites More sharing options...
CrabbyCrabs Posted November 22, 2018 Share Posted November 22, 2018 What are your cook times/ temps for the smokers. I've got a POS GMG Daniel Boone that I've had nothing but temp problems with. Trying to see if I can destroy a perfectly good turkey 1 Quote Link to comment Share on other sites More sharing options...
Jorge Posted November 22, 2018 Share Posted November 22, 2018 38 minutes ago, CrabbyCrabs said: What are your cook times/ temps for the smokers. I've got a POS GMG Daniel Boone that I've had nothing but temp problems with. Trying to see if I can destroy a perfectly good turkey I smoked it at 250 for 2 hours and 350 for 3 hours. Quote Link to comment Share on other sites More sharing options...
Jack-the-reefer Posted November 22, 2018 Share Posted November 22, 2018 My turkey looked cold, so I made it a bacon blanket. Happy holidays everyone! 5 Quote Link to comment Share on other sites More sharing options...
Jorge Posted November 22, 2018 Share Posted November 22, 2018 23 minutes ago, Jack-the-reefer said: My turkey looked cold, so I made it a bacon blanket. Happy holidays everyone! You filthy creature! Quote Link to comment Share on other sites More sharing options...
lewisriverfisherman Posted November 22, 2018 Share Posted November 22, 2018 1 hour ago, CrabbyCrabs said: What are your cook times/ temps for the smokers. I've got a POS GMG Daniel Boone that I've had nothing but temp problems with. Trying to see if I can destroy a perfectly good turkey I'm not sure you want to follow my advice as this is my 1st time smoking a Turkey. I am smoking mine for about 6 hrs at about 225 deg. Seems like they recommend 30-40 min for every pound at 225 deg. Quote Link to comment Share on other sites More sharing options...
CrabbyCrabs Posted November 23, 2018 Share Posted November 23, 2018 I smoked mine for 1 hour at 200 then bumped to 325 and will ride it to 160-165. Kinda combined several ideas. I do chicken at 325 but never get crispy skin Quote Link to comment Share on other sites More sharing options...
lewisriverfisherman Posted November 23, 2018 Share Posted November 23, 2018 2 Quote Link to comment Share on other sites More sharing options...
CrabbyCrabs Posted November 23, 2018 Share Posted November 23, 2018 Just an FYI. Don't buy a gmg. Nothing but problems with it from the second smoke. They even replaced the controller board which worked for 1 smoke then the same temp issues and wireless dropping every minute. Cheap Chinese quality right there. Should have gone traeger or MEK. 1 Quote Link to comment Share on other sites More sharing options...
CrabbyCrabs Posted November 23, 2018 Share Posted November 23, 2018 MAK Quote Link to comment Share on other sites More sharing options...
Flash21 Posted November 23, 2018 Share Posted November 23, 2018 5 Quote Link to comment Share on other sites More sharing options...
CrabbyCrabs Posted November 23, 2018 Share Posted November 23, 2018 Yes, I will take a couple of those, thanks for the offer Quote Link to comment Share on other sites More sharing options...
CrabbyCrabs Posted November 23, 2018 Share Posted November 23, 2018 The only thing I can cook is ever clear and Pepsi. I do make decent fake moonshine using ever clear though Quote Link to comment Share on other sites More sharing options...
spectra Posted November 23, 2018 Share Posted November 23, 2018 4 hours ago, CrabbyCrabs said: Just an FYI. Don't buy a gmg. Nothing but problems with it from the second smoke. They even replaced the controller board which worked for 1 smoke then the same temp issues and wireless dropping every minute. Cheap Chinese quality right there. Should have gone traeger or MEK. Well the Traegers are chinese crap now.............go MAK.........I have a Yoder and love it. Happy Turkey day evening...............ran mine at 275 to 300 and took about 5 hours but had both a turkey and ham in there.......no pics the family ate it all.......even had 10lbs of mashed potatoes and I think there is a couple spoon fulls left wife sent most of it off with people....... 2 Quote Link to comment Share on other sites More sharing options...
CrabbyCrabs Posted November 23, 2018 Share Posted November 23, 2018 Here's mine, ok moist. Lots of prep seasoning, brine for 24+, inject, etc and it still had not much flavor except near the openings where we stuffed a half orange. Which we won't do again. Some was dryish, some was moist like a wet sponge. Once again my gmg was not even close to register temp -20+ and even with a whole day of testing to get heat shield placement even, when the bird was on it was 50+ difference left/right. I'm done, bird was ok, but this thing has ruined enough meals that I could have done ok with propane. Plus I now have 3rd degree burns on one hand from calibration after doing the 500 degree burns to set the temp sensor. It was registering 503 when my grill level sensor was well over 600. Heat sheild was red, glowing red, at 500 degrees. Quote Link to comment Share on other sites More sharing options...
xmas_one Posted November 23, 2018 Share Posted November 23, 2018 (edited) Thanks for posting this Kim. We have such an awesome set of folks in this club it’s amazing beyond reefing. Feels came out and now its raining on my face. Edited November 23, 2018 by xmas_one 1 1 Quote Link to comment Share on other sites More sharing options...
CrabbyCrabs Posted November 23, 2018 Share Posted November 23, 2018 Not the greatest. Skin was leather, again. Almost too moist in places. Not sure about meat other than breasts as I really only like white meat. Made some good gravy. No smoke lines in meat and no pink. Will leave out orange. Maybe apple next time. Was brined, slight inject, trussed, with half an onion, whole orange, and couple cloves garlic inside. Nothing came through except orange which over powered some meat. 1 Quote Link to comment Share on other sites More sharing options...
Khouji Posted November 23, 2018 Share Posted November 23, 2018 (edited) Hello guys, I'm the newest member of the crew, I'm a Web Designer in a company that offers in this richell (pet gate, playpens, dog pens). Please welcome me. Happy Thanksgiving to everyone! . Edited November 27, 2018 by Khouji 1 Quote Link to comment Share on other sites More sharing options...
SuncrestReef Posted November 23, 2018 Share Posted November 23, 2018 Here's an idea for next year: 1 2 1 Quote Link to comment Share on other sites More sharing options...
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