Since they first showed up in the 1980s, pellet grills have been bridging the gap between two approaches to outdoor cooking ...

A 13 pound turkey, smoked to perfection in 2 hours on the Yoder YS640s Pellet Grill! This turkey was cut in pieces, which ...

Chef Dan Kluger starts with turkey and chicken pieces, soaking them in a salt-sugar brine, before grinding the meat and ...

Whether using a backyard grill, a charcoal grill, an open fire or an advanced smoker, choosing the right meat to cook and ...

Whether finishing a round of golf in the Rocky Mountains, starting an e-bike ride through East Vail or just looking to escape ...

Roasting is the most common way to cook a turkey, although deep-frying and smoking have also become popular in recent years. Oven real estate is precious on Thanksgiving Day and an advantage of ...

Food-Drink Are Thanksgiving turkeys best roasted, fried, smoked or grilled? Experts reveal their choices James Beard Award-winning chef Todd English and farmer Heidi Diestel talk turkey prep ...

We then placed the turkey on the lowest grate, and inserted the grill's meat probe into the bird's left breast. After that we closed the lid, and activated the Traeger's "super smoke" mode for 30 ...

Pros: Smoking produces a flavorful, moist turkey, although the smokey flavors may not be everyone’s cup of tea. Like roasting, smoking is a dry heat method that requires little additional fat.

While many meats are smoked at 225 F, Vanover smokes turkey at 300-350 F over indirect heat, which takes about 15 minutes per pound. The higher temperature creates crispier skin.