Give some pointers on smoking a turkey...

What are you secrets?

 

I'd like to know what others do as well.

recipes.com ... but thats l;ame...anyone can do that.

bring em on:

 

checkout thesmokering.com. lots of info there...most of the talk is in general discussion..you can make something like this!


Jamz, what pit did you get for your birthday

 

I couldn't find a picture of the exact pit I got, but it looks similar to this:



I have a few pics of the pit I got while I was curing it, but they are on my puter at home.

 

that is a nice looking pit. I like how the whole lid opens, just not a hole in the side. my next one will be designed like that. I have a cheap Charbroil..but the dang thing works. I can bbq a mean pork shoulder...but take a look at that website..lots of info and some good guys on there willing to answer anything you might ask.

 

I hear ya. My old pit (once a 50 gallon drum), I could grill up anything on that bad boy. The heat was extremely easy to regulate and maintain, but on this new grill, I'm still trying to figure out a way to maintain and regulate the heat. The lid is so large that when I open it, I looses a chit load of heat, and it takes friggin forever to get that heat back in the pit.

Once I get it figured out, I'll have no problems smokin a turkey. I'm not even going to try a briskit until I have it figured out. So far, I have only grilled up some chicken wings twice. The first time they came out perfect, but the last time it took about an hour and a half....that's not cool.

Is it possible that the charcoal could have been bad and thats why the pit didn't heat well? I usually use mesquite to grill (burns hot, long, and leaves a great flavor), but I tried charcoal on the wings.

 

Jamz, I have a grill similar to the main section of the picture posted. I would not call what I do exactly smoking with a low temp, but I do cook a turkey breast with indirect heat an use hickory chunks for a smokey flavor works quite well. Just the normal salt and pepper for the turkey and baste the skin with vegetable oil at first, and later with the drippings. Just don't overcook or it gets dry. I put the soaked chunks in early and once ther gone, I don't add any more.
Great the first day and great later on sandwiches. No real strong hickory flavor, but just a hint of hickory.

 

I dont use too much charcoal when I cook..I only use it to get a good bed of coals for my logs that I use for heat and flavor. As for it being bad...I dont think so, what brand was it? also, I find lump charcoal produces more heat than briquettes. I dont use mesquite much if at all because the wife doesnt like too much smoke. Have you ever tried pecan wood? Now that has good flavor.

Where's the smokestack?

 

LMAO - I didn't even notice it not there.

The stack is on the right hand side of the lid, or the opposite side of the firebox.

I was using Kingsford (briquettes). I have never had a problem with this brand before. I have a feeling it had gotten wet or damp at one point, but who knows for sure.

As far as Pecan goes, yes. I have a pecan tree in my back yard, and I basically have an endless supply of wood. You are correct, it does produce a great flavor, no doubt. That's actually what I cured my pit with.

 

ok...is it just a vent or an actual stack?

I would think that after the charcaol lit it wouldnt matter if it was damp because it would have dried out by then...but you're right who knows...

I wish I could find a store that sells Apple wood logs....I read that gives a good flavor. especially for pork...

 

It's an actual stack. Dang, I feel like kicking myself for not posting pics when I said I was going to.

Have you ever tried to soak your chip in water, add whatever flavor you'd like to add to the water, then set it out to dry a tab bit the day before you fire up the grill?

I have NOT tried this, but I have heard from many people the it work very well.

 

no, I havent tried soaking chips..unless Im using the gasser for adding a smoke flavor...
Ive read that some people become friends with tree trimmers to get there wood...maybe I should do that

 

mmm mmmm, now that's a good looking cooked turkey!!

 

You'll probably need a lot of rolling papers.....

 

LMAO ! ! !

I'm having a smoked turkey party at my house tonight at about 8PM ... bring you own papers.