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What about a mixture of peanut oil and turkey fat makes it a hazardous waste. It sounds like a harmless mixture to me.

Last Christmas (a year ago) I cooked a turkey in a turkey fryer and then strained the peanut oil back into the container it came in. It has been kept in an outbuilding and has been exposed to the hot and cold weather. It is congealed (like grease does) but smells alright. Would it still be good...

I agree with you kitchenelf. I get a smoke ring whether I mist or not. Sigma Man

I smoke on a propane smoker using wood chips and water pan and I definitely get a good smoke ring in the meat. Sigma Man

That sounds wonderful to me. I'm hungry already. I will have to try it. Sigma Man

Michael, I thought that I responded to your offer of assistance, but I see that I did not. I am not looking for only a single subject. At times, I want to find references about a subject that returns too many items if the search only includes one word, but I have not found a way to include...

My mother-in-law bought a turkey and it has been frozen for three years. Would you think the turkey is still good to defrost and smoke or fry? Thanks Sigma Man

I emailed Butterball and got a very nice email in return explaining the difference in processing of the fresh and the frozen turkeys. It even went on to tell about how they recommend doing the brining and cooking. Below is part of what they sent. Thank you for contacting the Butterball Turkey...

I got a not-frozen Butterball turkey at Costco to smoke for Thanksgiving and have a couple of questions. I had been planning to brine the turkey before smoking. Then I read someone's comments that they thought that kosher and Butterball turkeys has already been brined. I also read someone else's...

Gretchen, do you mean that the bird spent 30-45 minutes in the oven after being smoked for some time? Sigma Man

I did not read Gretchen's comments about injecting until after the tenderloin was cooked. I will try it next time without injecting and see which I like better. It will have to go some to be better but I will wait and see. Thanks for your comments. Sigma Man

It took about five hours. I soaked the wood in apple juice and then poured the apple juice into the 'water' pan along with some water. It worked well. Thanks for your comments. Sigma Man

As a rehearsal for smoking a whole turkey, I smoked a whole chicken. It turned out moist and tender and wonderful tasting. Sigma Man

Sorry it took me so long to post results for the beef tenderloin. I cooked it the way I described in the first post and it was wonderful. I will definitely smoke a beef tenderloin again. Sigma Man

I have a propane grill and a propane smoker. Love them both. I have a propane bottle on each and a spare which I keep filled. I like the cleaner propane and being able to keep consistent heat without watching so close. Just my feelings. Sigma Man

Thanks for the suggestion, but I had already tried that also. Keep the suggestions coming. Sigma Man

I tried that (putting a plus sign between words) and it still gave me references that only matched one of the words. Thanks Sigma Man

I would guess that the answer to my question is already here somewhere, but I have been unable to find it. When you perform a search, how do you instruct the search engine to only return results that contain ALL the words specified in the search? Thanks Sigma Man

Tomorrow I will be smoking a beef tenderloin and would like some suggestions. I know that beef tenderloins are much more lean that the pork tenderloins that I have smoked in the past. I plan to marinade overnight and inject with a liquid today. I have a GOSM which has a water pan to help with...

Well, I smoked that brisket last Sundy. It was about 6 1/2 pounds. I rubbed (massaged) a dry rub into the brisket on Saturday evening, wrapped it in foil and put in fridge overnight. Sunday morning around 8 am, I started the GOSM with hickory chips soaked in apple juice and water/apple juice...

I read in one place that the meat temperature goal for smoking a brisket is 165 degrees F and in another place that the goal is 200 - 210 degrees F. That is quite a large difference. I am going to be smoking the brisket in a gas smoker which has a chip box and a water pan. What temperature do...

Welcome to DC. There is a LOT of good information floating around here. SM

The oak wood that I now have horizontal was a vertical tree for approximately 100 years until lightning struck it and blew bark as far as 75 yards from the tree and dismantled the squirrel corn feeder that was on the tree. I had to pay a tree person to cut it down before it fell on someone...

Does anyone use oak chips or chunks in their smoker? I have a Great Outdoors propane smoker and lots and lots and lots of oak that could be made into chips or chunks. Thanks for the help SM

Thanks for all the suggestions and comments. SM