Important

Jeepguy91 said:
Don't know if we are doing barbie jeep races at WF this year but we have got our ride from last year if anybody wants it. If not we will just throw it away. Figured I would throw it up here first.
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championship big foot chassis is looking for challengers.
 
It must be the mustache that helps with wind deflection. I lost my driver from last year. She had a good power to weight ratio as well but is now on the side lines from a ride in the off season.
 
Hey guys barnes4wd is having a black Friday sale all week, Its an extra 15% off what I can get, PM me with your needs.
 
POLAR_JEEP_04 said:
Mornin Sam
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Good morning!

POLAR_JEEP_04 said:
View attachment 5149
I still want this in a smoker. I never did buy a smoker this year like I planned to.
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my wife volunteered me/my house for a thanksgiving/Christmas/NYE party on NYE for our immediate friends. i am going to smoke a turkey. never done one, always wanted to.

gotta do some research on how long it takes, what to season it with, do i heavy season like a brisket, what wood to cook with, all types of questions in my head.
 
SAMSET said:
Good morning!




my wife volunteered me/my house for a thanksgiving/Christmas/NYE party on NYE for our immediate friends. i am going to smoke a turkey. never done one, always wanted to.

gotta do some research on how long it takes, what to season it with, do i heavy season like a brisket, what wood to cook with, all types of questions in my head.
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We did one a couple weekends ago. I think I have the same grill as you but I don't have the side box, so it was pretty cramped trying to keep a 16# turkey on one side and not letting the coals get it too hot. We did a light rub and I used a combination of apple wood chunks and charcoal, and put a cast iron dish of water directly over the coals.

Honestly I don't really know what's recommended or even what I'm doing, I just put meats in and if they taste like smoke at the end I'm happy. The grill doesn't seal real well so the temps run away from me and then once ash collects in the bottom they plummet, so it's a constant game to keep the temp in check. I think I started around 11 in the morning and went until 5 or 6, it was definitely an all day event for that much food.
 
SAMSET said:
i am going to smoke a turkey. never done one, always wanted to.
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You either need a big paper to roll it in or newspaper, but that is nasty.
Also, they are hard to keep lit.

Seriously, this is a good method for a grill.
http://youtu.be/DaHb-1I_rlQ
There are a couple other videos out there also, but I like this one.
One of the the guy who made the video is more baked than the turkey, do not use his.
A good brine, and lots of charcoal and wet wood chunks.
Keep the fire smoking and don't open the lid only to ad fuel to the fire.
 
GoSlowGetStuck said:
We did one a couple weekends ago. I think I have the same grill as you but I don't have the side box, so it was pretty cramped trying to keep a 16# turkey on one side and not letting the coals get it too hot. We did a light rub and I used a combination of apple wood chunks and charcoal, and put a cast iron dish of water directly over the coals.

Honestly I don't really know what's recommended or even what I'm doing, I just put meats in and if they taste like smoke at the end I'm happy. The grill doesn't seal real well so the temps run away from me and then once ash collects in the bottom they plummet, so it's a constant game to keep the temp in check. I think I started around 11 in the morning and went until 5 or 6, it was definitely an all day event for that much food.
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You should think about that side fire box. it makes temp management a lot easier. also you get to stuff more wood in there for a stronger smoke taste.
what temps did you cook it at? for most big meats i cook around 225-245 so thats what i assume i would cook at for this. i did figure that fruit wood would be the one to go with. i usually do chicken with apple wood.

also a little tip i like to tell people if you'd like, instead of putting water in a pan above the coals you should try apple juice. it still steams off and creates moisture like water but last a little longer and adds more flavor to the meat.



POLAR_JEEP_04 said:
Goo reason to drink beer all day next to a grill
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that's what usually happens in the summer for me. start at 4am go back to bed for a couple hours. then watch the grill for a bit and by 10 i have already been cooking for 6 hours and start drinking.
 
Last edited:
Jeepguy91 said:
Don't know if we are doing barbie jeep races at WF this year but we have got our ride from last year if anybody wants it. If not we will just throw it away. Figured I would throw it up here first.
Click to expand...

We will be doing it again this year with a new course. The course sucked last year. I pre scouted what could be a nice long run in the Quarry a couple weeks ago if it is still as smooth by the time WF rolls around.

Ram" Team owner this year" Rod.......
 
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