HeyBertHeyErnie

I just don't want to leave it too late to put it in, I'm guessing it will take at least 4 hours, but wondered if anyone had any experience?

Cheers, any idea how long roughly that will take?

Got this from Sainsbury's, about 40mm thick at the fat end. Rubbed in brown sugar, paprika, onion granules, garlic granules, chilli powder, and cayenne. Smoking it tomorrow, any tips (pun intended:)) let me know. Gonna smoke with mesquite at 125C till 65 int temp, foil and resmoke till 85?

I'm really pushed for time ATM, so I'll upload some photos and add a commentary later.

Great Wade, thanks.

Inexperienced, not uneducated

I did this https://www.seriouseats.com/recipes/2014/11/sous-vide-turkey-breast-crispy-skin-recipe-thanksgiving.html one year, I'm hoping to smoke a turkey this year, another reason to get an offset so the breast's can go at the cool end. That's my uneducated confident morons theory anyway ?

Sous Vide and charcoaled steak is hard to beat

Hello, just added a Landmann Kentucky offset to my cooking equipment collection, and have already bought digital temp sensors, sealant, and heat tape to plug the many nooks and crannies. I know the purists will say cheap offsets are a waste of money, but I want to grill as well as smoke, plan on building my own brick smoker/grill in the future and like modding things anyway! I'm going to post photos of what I do with it as well, I'm into it for about £200 including the temp sensors as it stands. I love cooking, I have my own souse vide, but have a pretty busy life at the moment and need to be able to cook as relaxing time in the garden for a break. Currently, I have a living room full of BBQ parts as my high temp silicone didn't turn up when I thought it would and I've already thrown the box in the garage. Wife is so impressed she went to bed early ? Again, I'll do a post of exactly what I did to build it and what temps I get. I'm champing at the bit, but I need the silicone to assemble it or I'll only have to take it apart again.