Food Smokers and Smoking Tips/Tricks/Techniques

Interesting... keep us posted.

 

I bet you get one hell of a smoke ring.

 

Get the wood burning for a hour or two until all you have is a lot of red hot coals. 1/2 hour isn’t long enough time to get a proper bed of coals.

Rest of your plan is solid

Steak on!

 

IMO Mesquite is like Vermouth in a proper martini. Even a drop is too much. I also feel the same with Hickory.

 

Whoa. That’ll get the troops riled

 

5 hours later with an hour wrap my 3# turkey breast is cooked.

Yeah full defrost would have been much quicker

 

But... how’s it taste, how’s the texture, did it evenly cook?

 

It’s resting

I’ll keep you updated.

 

Kool, thanks. If it worked I may try some cheap something. I never remember to defrost in time.

 

So it taste like I’d expect except I feel the smoke flavor is much deeper(for white meat). I’m not sure if it’s just because it was a breast only and more exposed to it or because it was almost twice as long on the smoker as usual. Good eating either way!

 

. Looks good from here. Very nice

 

I’m rendering the carcass now.

Smoked turkey and noodle soup is on the menu this week!

 

So, apple and cherry?

 

I cut down a non-producing apricot or peach tree today. It also was in the way for plowing snow so Im going to let it dry and cut it up for smoking meat next year.

 

Hickory only. I’m not even sure why they make anything else... I’ve never had anything that was “too” smokey.

 

Try orange wood on chicken. I do hickory for pork and red meat, but I like fruit woods more for poultry.

 

Nice.

 

Mostly Apple, maple and pear. If I had pick only one apple would be it.