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Food Smokers and Smoking Tips/Tricks/Techniques

Discussion in 'Food Talk' started by Polymerhead, Jul 15, 2012.

Page 64 of 2762
  1. Nov 25, 2014 at 4:12 PM
    #1261
    robssol

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    robssol If it ain't broke, leave it the eff alone!

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    I usually beer can turkeys on Thanksgiving. The one time I smoked one. I did pieces. Just be sure to get the internal temp. upto 165*F You'll have a hard time getting there if you're smoking low and slow. Be patient.
     
    robssol, Nov 25, 2014
    #1261
  2. Nov 25, 2014 at 4:13 PM
    #1262
    RI Tacoma

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    RI Tacoma Well-Known Member

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    Anyone have a turkey rub for thanksgiving?
     
    RI Tacoma, Nov 25, 2014
    #1262
  3. Nov 25, 2014 at 4:19 PM
    #1263
    Polymerhead

    #1263
    Polymerhead [OP] Well-Known Member

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    Smoked this breast yesterday. 24 hour brine plus 3 hours smoke at 275 to get the meat to 165. Sliced and vac packed for Thursday.

    9819DA37-9EAA-4736-A149-6807CA13B033_zps_9d74a60fc733b661da7909d7a80adc3d8f035658.jpg
     
    Polymerhead, Nov 25, 2014
    #1263
  4. Nov 25, 2014 at 4:24 PM
    #1264
    robssol

    #1264
    robssol If it ain't broke, leave it the eff alone!

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    4 teaspoons coarse salt
    4 teaspoons sweet paprika
    2 teaspoons freshly ground black pepper
    2 teaspoons ground sage
    2 teaspoons dried oregano
    1 teaspoon dried sage

    Brush the outside with melted butter. Save some rub for the cavity.

    I'll be over at 5:00:hungry:
     
    robssol, Nov 25, 2014
    #1264
  5. Nov 26, 2014 at 5:58 AM
    #1265
    cdj1

    #1265
    cdj1 Well-Known Member

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    I've smoked several turkeys in my weber smokey mountain smoker. I usually dont even put a rub on them. Just thaw and throw em on for 6-8 hours (170 internal temp). The smoke flavors the meat nicely. My preference is mesquite, but applewood was very tasty also. I normally do 17-19 lb birds.
     
    cdj1, Nov 26, 2014
    #1265
  6. Nov 26, 2014 at 6:10 AM
    #1266
    Primo 95

    #1266
    Primo 95 Well-Known Member

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    I practiced on a Turkey a few weeks ago and it came out perfect. I just followed this video series from Franklin BBQ(which is considered the best BBQ in Texas, which means the world). I ran mine at 325 and had no problems.


    Look for the 3 Thanksgiving videos
    https://www.youtube.com/user/BBQwithFranklin/videos
     
    Primo 95, Nov 26, 2014
    #1266
  7. Nov 26, 2014 at 8:49 AM
    #1267
    PaPaSpeed

    #1267
    PaPaSpeed Life Member

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    I found this on a local yard sale thread on Facebook the other day. It was only used one time, so I offered her $175, and she took it.
    I have since ordered pellets and a digital heat controller for it. I've always used a gas Masterbuilt before and it always did a nice job, but I'm interested in trying this Traeger pellet style.
    I think I'll do a pork butt for the first try, they're hard to mess up.
    [​IMG]
     
    PaPaSpeed, Nov 26, 2014
    #1267
  8. Nov 26, 2014 at 8:57 AM
    #1268
    Haslefre

    #1268
    Haslefre Well-Known Member

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    Some flags and center console divider... lots of things on the wanted list.
    Dang. I had a free digital controller for someone
     
    Haslefre, Nov 26, 2014
    #1268
  9. Nov 26, 2014 at 9:55 AM
    #1269
    Pistol Pete

    #1269
    Pistol Pete Go Pokes!

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    Really? I could use one :D
     
    Pistol Pete, Nov 26, 2014
    #1269
  10. Nov 26, 2014 at 10:32 AM
    #1270
    RI Tacoma

    #1270
    RI Tacoma Well-Known Member

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    That's the smoker I have and it's awesome. $175 is a steal!
     
    RI Tacoma, Nov 26, 2014
    #1270
  11. Nov 26, 2014 at 10:33 AM
    #1271
    RI Tacoma

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    RI Tacoma Well-Known Member

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    Sounds good. I'm thinking about injecting it with some butter and seasoning
     
    RI Tacoma, Nov 26, 2014
    #1271
  12. Nov 26, 2014 at 11:06 AM
    #1272
    Haslefre

    #1272
    Haslefre Well-Known Member

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    Some flags and center console divider... lots of things on the wanted list.
    Ive got the controller. You'll have to buy a new thermostat and fuses for it though. Shoot me your address and I'll try to get it out Saturday, otherwise it'll be 2 weeks.
     
    Haslefre, Nov 26, 2014
    #1272
  13. Nov 28, 2014 at 5:34 AM
    #1273
    PB65stang

    #1273
    PB65stang Well-Known Member

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    Well, here's the end result. Turned out great! Brined for 24 hours, then smoked at 350 degrees for 3 hours. Got tons of compliments, with people saying it was one of the best turkeys they'd ever had! I think this recipe is a winner.

    image-1_d4cc80c23c9c6d9986fe78f921f7f8886215def4.jpg
     
    PB65stang, Nov 28, 2014
    #1273
  14. Nov 28, 2014 at 6:58 AM
    #1274
    PaPaSpeed

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    PaPaSpeed Life Member

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    That looks perfect. I'll bet it was delicious!
     
    PaPaSpeed, Nov 28, 2014
    #1274
  15. Nov 28, 2014 at 1:29 PM
    #1275
    robssol

    #1275
    robssol If it ain't broke, leave it the eff alone!

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    Looks great!

    Did you use a rub or mop sauce?
     
    robssol, Nov 28, 2014
    #1275
  16. Nov 28, 2014 at 1:45 PM
    #1276
    coffeesnob

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    coffeesnob Well-Known Member

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    Left over turkey with turkey bacon and mayo on a lavash wrap mmmmmmmmmmmmmgood
     
    coffeesnob, Nov 28, 2014
    #1276
  17. Nov 28, 2014 at 2:10 PM
    #1277
    AWF ROWD

    #1277
    AWF ROWD ...eats at the " Y " often....

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    Stumbled onto this thread a few minutes ago...read the last ten pages or so...alot of nice work goin on..!
    I've been smoking just about every type of food foreva using every type of smoke source, and smoker available..even some makeshift cold smokers.
    I recently moved into smaller place so I bought my first Electric smoker from Masterbuilt, and am reallly pleased with its performance. I've smoked a butt, double smoked a ham, and chikin drummies yesterday to perfection using the drumstick hanger method.
    Posted a coupla pics to help water your mouth..If any of need any help or tips with a smoke you are doin', feel free to hit me up...
    BTW ..I read that some of you are having trouble with finding pellets...I buy from Amazon in 20lb bags in a wide variety of woods. Also if you haven;t tried the Amazin Pellet Smoker it works great...I'll posta link for both.... #SloAndLow # ThinBlueSmoke...!!:hungry:
    http://www.amazon.com/s/ref=nb_sb_n...ng+pellets&sprefix=smoking+pellets,lawngarden

    http://www.amazon.com/s/ref=nb_sb_n...lawngarden,228&rh=i:aps,k:amaze+pellet+smoker

    [​IMG]

    [​IMG]

    #Butt
    [​IMG]

    #Brisket Pre Rub
    [​IMG]

    #TomorrowsVictims

    [​IMG]

    #WesternRibs and Brisket going in now..!!
    [​IMG]
    #VarietySmoke
    [​IMG]
    #SmokedJalapenoPoppers:eek:
    [​IMG]
    SlicedBrisketInAuJous
    [​IMG]
    #FirstElectricButt..!
    [​IMG]
     
    AWF ROWD, Nov 28, 2014
    #1277
  18. Nov 28, 2014 at 2:26 PM
    #1278
    PB65stang

    #1278
    PB65stang Well-Known Member

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    Thanks...no rub or mop. Just brined, then a thin coat of vegetable oil on the skin. Turkey had tons of flavor though!
     
    PB65stang, Nov 28, 2014
    #1278
  19. Nov 28, 2014 at 2:29 PM
    #1279
    t4daddy

    #1279
    t4daddy Well-Known Member

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    Yeah, the A-MAZ-N smoke generators are awesome, however I use the dust model instead of the pellet one.
     
    t4daddy, Nov 28, 2014
    #1279
  20. Nov 28, 2014 at 2:38 PM
    #1280
    AWF ROWD

    #1280
    AWF ROWD ...eats at the " Y " often....

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    AWF ROWD, Nov 28, 2014
    #1280
Page 64 of 2762

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