Apparently they walked out this past week. They were open for carry out, but they already had 96 orders and they were short staffed, so they closed the dining room.Wow, some of the places around here have trouble with not enough people showing up to work, but you must really screw up to get everyone to walk out.
Awesome timing. I just hit 150 and opened up the vents a little to crisp the skin for the final 15 degrees.Turkey is at 125 and climbing on the smoker. SWMBO'd had the sides in the oven.
Current ETA is 1430 hours.
Oh, and I'm about three mimosas in...
Impressive that you're at 150 already on that big ol turkeyAwesome timing. I just hit 150 and opened up the vents a little to crisp the skin for the final 15 degrees.
I did this, and my smoker ran out of pellets. I was out long enough for it to drop to 52°.I managed to sneak in a little nap.
Howdy Gman! Mine was after I'd eaten and cleaned everything up. I did manage to get in an hour nap yesterday while I was smoking the turkey though. I just stoked it with charcoal and hickory chips before I laid down.I did this, and my smoker ran out of pellets. I was out long enough for it to drop to 52°.
I loaded the hopper full when I put the pork on @ 0130 this morning. I checked it when I put the bird on @ 10, I forgot to check it again.Howdy Gman! Mine was after I'd eaten and cleaned everything up. I did manage to get in an hour nap yesterday while I was smoking the turkey though. I just stoked it with charcoal and hickory chips before I laid down.
Were you able to get everything done eventually?I loaded the hopper full when I put the pork on @ 0130 this morning. I checked it when I put the bird on @ 10, I forgot to check it again.
Yup. Turned out a little dry, but great flavor.Were you able to get everything done eventually?