SOTM November 2022 Smoke of the Month Contest Starts Now!

[primeone]

Ladies and Gents, it's time for the November 2022 Smoke of the Month! So don't waste another minute, prepare your favorite meal, get your pellet hopper filled and your SmokeFire ready!

How do I enter?

1. Post in this thread 1 photo of your favorite cook on the SmokeFire. The photo included must be your photo! It's not required, but we prefer the photo to include your username (on a piece of paper, napkin, etc, be creative!)
2. Include a a caption along with the photo.
3. We will leave the contest thread open until November 30th @ 8:00 AM EST.
4. After that we will open up the voting and allow the community to vote for the winner!

The winner's photo will be featured on our website and receive a special "Smoke of the Month" badge!

Good Luck to all!

** Pro Tip - If you have multiple photos, use the website https://www.photocollage.com/ to combine them all into one.

 

[bbqking]

Well since it’s thanksgiving and all…holy voodoo, butter, and chicken broth. 4 hour at 300, then another 1.5-2 at 350. Pulled at 160. Rested about 20 minutes then sliced…great juicy, and tender.

 

[SmokeMaster43]

In keeping with the Thanksgiving theme, I present to you a SmoFried turkey. Holy Voodoo rubbed, smoked for 2 hours at 250 then fried for 20 minutes for that crispy, juicy and tender bird.

Mild flex: I shared some with my smoke buddy who said even 5 hours later, it was more tender than his grandpa's that had just come out of the oven

 

[MrPhilGrillTX]

13ish lbs turkey, spatchcocked, dry rub with Kinder's Garlic and Herb overnight. 3-4 hours at 240-270. Tender enough I knocked a wing loose getting it off the grill.

 

[Bruno]

After another year at my brothers, I am taking over Turkey duty next year. I need to figure out a way to smoke one and drive it about 30 minutes, keeping in mind serving temps, safety and all that.

 

[Bruno]

Well since it’s thanksgiving and all…holy voodoo, butter, and chicken broth. 4 hour at 300, then another 1.5-2 at 350. Pulled at 160. Rested about 20 minutes then sliced…great juicy, and tender.View attachment 5928

I would be damn proud to serve this and all the turkeys on here.