Grilling - Page 9 - Popular Questions, Answers, Tips & Manuals

How long to smoke a 10lb turkey?
Check the temperature of your turkey after 3½ hours. Your turkey must pass through a critical range of 40° F to 140° F in 4 hours or less. If the internal temperature is low after 3½ hours, take your turkey off the smoker and finish it in the oven. Cover the turkey and chill or let stand for 20 minutes before carving.

How To Smoke a Turkey ' Butterball®

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I suggest you visit the website of the appliance manufacturer but be prepared for the parts, if they are available, to be priced not to sell.

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12-17 minutes per pound at 375 is recommended for an oven. I'm not sure of the difference between the frier and oven. Most prepared hams are fully cooked or smoked. Here's a link to check other info on cooking hams.

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Go to the MasterBuilt website via this link - and search the list for the Electric Turkey Fryer models that most closely resemble your model. They all seem to show digital controls now, with and without drain valves, but I think the information is essentially the same as for the older dial control models. Recipes are included in the PDF files.

just found this through a fixya member hope it helps.

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its a bucket you put coal in and the leave it at the side of your fire place.

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How cold outside was it and was there wind? Even though they are insulated smokers you still have to help block the wind. And was your damper open? Keep it cracked open, if it's open all the way your losing all the heat and the element has to keep running to reach temp. Otherwise inside you should had a round metal fuse n next to that should be a rod sticking out from the back wall that is your temp control sensor it might have junk on it giving false reading, just wipe off with damp cloth. Hope this helps

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Bake 60 minutes at 350F until internal meat temperature reaches 140F for medium, 160F for well done.

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gas flow is controlled primarily by the regulator attached to the bottle. after that the flame level is controlled by the knob setting for the burner

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Beef and Lamb in normal culinary terms, stretching to Pork. The only 'white meat' is poultry, so chicken and turkey.

Red meat but also referred to as Game Red Meat

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I got mine on ebay

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  • It takes time (25 - 30 minutes) to light and wait for the briquets to become ready to use.
  • Temperature control is more difficult.
  • Cleaning the ashes out can be a pain.
  • More smoke produced than gas grills.
There is a few.

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