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Hi all--I love this forum. Used to be a competitor in Pacific NW BBQ Association--just getting back in to the swing of things. Cooking turkey for the in-laws on a new WSM. Want it to be perfect. Specific cooking/technique questions:
1. Cheesecloth. Smoke and Spice recommends cheesecloth. The WSM forum doesn't mention it. What's the purpose of the cheesecloth? What should it be soaked in? How long to keep it on? Do I need it?
2. Rub or not to rub? WSM forum recommends a rub. Others don't. I've always used a rub. Same with a mop?
3. Temp. Smoke and Spice recommends 200-220. Others recommend a much higher temp (300-350). I'm inclined to go slow and low but a turkey is very lean--not much fat to render.
4. Fire starting. I've always used the Minion Method. Any better methods out there?
Small details, but the little things always seem to make a big difference in the finished product. Thanks again Forum rock stars!
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