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About to place my order....

I have 4 more legs to experiment on so if you have a recipe that you really enjoyed feel free to direct me to it!

New to this forum but have been smoking on a small electric(:oops:) for a few years. Have relegated that to doing my occasional salmon. I also have a Weber gasser with grillgrates. Took delivery of the bull beginning of August and really enjoying it. I have purchased the mats, small & large...

I used the recipe from the amazingribs website which is just salt, brown sugar and the Prague powder.

Thanks, it was a real dilemma for me. I really couldn’t check the meat per se as the brine I used had Prague Powder #1 in it which gives the meat a pinkish tint. One leg ended up hitting 160 just after 9ish and the other just after 10ish. The skin was tough but the meat was good on the one I...

So I put a couple 2lb turkey legs on the RT-700 at 2:30 this afternoon at 225. Around 6 they hit 155 and then dropped into the high 140’s. It is now almost 9 and they are almost back to 155. The probes are dead on...I double checked with my thermapen. All I can think is I am going to end up...