runningbacku

I've been using it since 2021. I can tell you unequivocally the fish are now smarter/more conditioned than they were back then.

Two months ago I would have said pellet. I picked up a PKTX in July and have been pretty impressed. The shape is great for two zone cooking and the heat retention while not on par with a ceramic is better than any kettle I've had in the past. I can set it up to cook in about 20 min. The pellet still has its place in the rotation for long overnight cooks but flavor wise the charcoal is superior. Based on that alone id go PK over pellet.

Passed along to me from a buddy. It's a smokin brothers recipe. It's solid. I've used it quite a few times with outstanding results.

10-12lb Turkey
1/2-3/4 cup dry rub of choice
2T olive oil
1 cup Kosher salt or tender quick
2 cups dark brown sugar
1-2 gallon apple juice
2-3 apples
2-3 oranges

1. mix salt, 1 cup brown sugar, 1/4 cup dry rub and 1 gallon apple juice in a container large enough to submerge the turkey

2. put the turkey cavity side up in the container and cover turkey with brine completely. I limit to one gallon apple juice and add water as necessary, but you could use the 2nd gallon here if you want to.

3. refrigerate 4 hours to 4 days. rotate turkey daily in the brine. the longer the soak the sweeter the turkey

4.remove turkey from the brine and drain

5. coat turkey with olive oil an season with remaining dry rub

6. quarter apples(remove seeds) and slice oranges leaving peel on

7. place apples and oranges in a mixing bowl and combine with one cup brown sugar then fill cavity of the turkey with fruit/sugar mixture

8. let stand at room temperature for 30-45 min

9 smoke cavity side up for 2 hours at 180-225 degrees.

10. Increase heat to 250-275 and cook until done. I pull when the breast is around 160

11. remove turkey, wrap in foil and rest for 30 min then slice.

I'll be following this thread.