Finally! We did it.

[Sailor Kenshin]

Smoked a turkey breast on the Kamander. Nothing but mayo, salt, pepper. Cherry and apple wood.

Now the house smells like a barbecue shack.








Took some two hours, aiming for about 325°. It was difficult not to eat it all on the spot but we did this to have it for sammiches 'later.' Got the vac-machine out. Now the slices are in the freezer.

[bsooner75]

Very nice! That is my preferred home fragrance


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[Professor Bunky]

This was my first "winter" BBQ in a while. Outside temps did get above freezing and there was no snow on the ground.

It did come out better than I expected, since I never smoked any turkey before.

[GRailsback]

Looks great. Was it boneless or bone in? The counselor showed me how to do them boneless ones. I would leave an extra package out of the freezer if I was you.

[Poppin Paul]

Looks delicious! A smoky smelling home is hard to beat. It'll make ya hungry all day.

[Smoking Piney]

That looks delicious......well done!

[Rambo]

Nice

[Norway Joe]

Looks awesome. Bbq'ing on the winter is fine. At least here the wind tends to be calmer and therefore easier to keep the temperature stable.

You can slip one of the frozen packages into the - 70 Celsius packages with vaccines that are underway. Think it will hold fine over the Atlantic

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[Sailor Kenshin]

Looks great. Was it boneless or bone in? The counselor showed me how to do them boneless ones. I would leave an extra package out of the freezer if I was you.

Bone-in, therefore we had lots of bits 'n' pieces to leave out.

Thanks, everyone!