Food Smokers and Smoking Tips/Tricks/Techniques

you gotta post this recipe

 

Ahh, I see. Chickens could do the trick, then. Nothing else immediately comes to mind for a Thanksgiving dish.

 

What's the backyard space look like? This one was for sale not that long ago. Gently used.

 

Do you just walk the cows and pigs right into it?

 

that NEVER happens at my publix

 

Hmmm, I think I could park it at my friends house.

 

Pit Barrel Cooker is the only way to go. It was the best $300 I spent in a long time. They have a lot of new accessories for it now as well.

 

Smoked my first turkey last night. Wife approved!

 

what are the rat tails ?

 

Good timing... I was just about to post that I'm thinking of doing same, never done it before. Worth it? How long did it go at what temp? Prep?

 

@horstuff Simple prep with a light dry rub, offset smoker, pecan and mesquite wood. I used charcoal to maintain a temp of 225-240. 3 hours, took it off and cut out the breast meat, then another 45 minutes for the legs and remainder of the bird. Will say it was incredibly moist and very flavorful! And simple!

 

Nice. I'm gonna do that this year in my WSM 18.

 

What rat tails? Here is the link to all their accessories... https://www.pitbarrelcooker.com/accessories-and-gear/

 

And the link to their recipe videos... https://www.pitbarrelcooker.com/resources/#generalHelp

 

Free 18” weber.
Yup I grabbed her.

 

Meal prepping today. 2 chickens done, 3 slabs of baby backs finishing up still.

 

Do it! I'd measure the turkey first and have been doing so in the stores all week LOL. Although I have always done mine on a spinning stick in the kettle or gasser.

Decided to stay with the 18" WSM for my mods. There is quite a bit of difference in size I cooked brat patties on the 18" Jumbo Joe and grill grates tonight and use it inside of the 22" kettle. There is a big difference. Wonder if with the 26" Kettle I could get the lid on it



Always done turkey on the rotisserie and with the coals or heat off to the side with indirect heat.



But like the direct heat profile of dripping grease burning although not everyone does. And have no desire to "embrace the hot spot" it is 10* fucking degrees out right now and winter hasn't even started. Not into baby sitting my food as it cooks. Ordered everything on my wish list and pretty sure I can make this work. All of it will be here Tuesday and will be doing a Turkey next weekend. As a test, never wait until a major holiday to try something new, just saying. The WSM and kettles are so predictable and repeatable it is time to try something new. Still using a spinning stick for my turkey though. If it is too big then I will hang it over the fire.

Gateway
10630 Rib Hanger Kit - 30 Gallon 1
10530 Heat Diffuser Plate - 30 Gallon 1

Cajun Bandit
RR18 Cajun Bandit™ 18.5" Charcoal Kettle and Weber Smokey Mountain Rotisserie 1
4pa07 OneGrill™ AC Adapter 1
18.5WCLKIT Cajun Bandit 18.5" WSM Wheel And Cylinder Lock Kit 1
18STACK Cajun Bandit™ 18.5" WSM Stacker Kit 1
DSC-16 10% Off Rotisseries [RR18] 1

Pit Barrel Cooker
Stainless Steel Meat Hooks (set of 4) 2
Turkey Hanger 1
Hook Remover 1
PBC Vertical Skewer Value Pack 1

 

Yeah, I gotta figure out how big a bird will fit in there, will take measurements.