Food Smokers and Smoking Tips/Tricks/Techniques

Smoke, then oven. Or, smoker at 375 for the entire time.

 

Baking powder and salt on the skin a few hours ahead of time will help it crisp, but you'll still need to cook at at least 300f.

 

Work in a lead & zinc mine

 

Just Montreal steak seasoning. I do on occasion make an Argentina style Chimmichuri but it has been awhile. Now that you mention it is past time that I do it again

 

The one I posted a page or two back was @300* until 150ish IT, then jacked to 375* until desired temp was reached.

 

Make sure that skin is real nice and dry before cooking. That'll help with the crispiness.

Also, all of the suggestions to cook a little hotter are spot on! I usually go for 350*, but anywhere from 325-375* ought to help get your desired result!

Tomorrow's food porn in this thread is going to be awesome.

 

Thanks for the suggestions, folks.

Is it a good idea to do a lower temperature, say around 160F, for a few hours, then turn it up?

 

2 turkey going in for tomorrow. One for work lunch and one for the fam.

 

Personally, I don't mess with doing that. Turkey takes on smoke just fine, so no need to smoke it extra and I haven't had an issue with keeping it moist going hot the whole time.

 

I’m going to have to try hotter on my hams to keep them moist.

 

If anything that will dry it out more by being cooked longer. But you want the thighs and legs to render out also so don't want to go too high. Even in the oven 325-350 is usually the max. except some will throw it up to 500° at the end to brown and crisp the skin.
For the first time in ~15 years think going to do mine in the oven. Well going to breast it and that will go on the oven tomorrow. Rest will go in the instant pot tonight for a quick cook and make gravy. And make stock out of the juices. For more gravy tomorrow 3rd straight week of at least 20° below average temps and tired of it. But warming up to the 30's this weekend so think will do a ham.

 

Imma just have to smoke my birds in the 30s....RIP me

Good think it’ll only take 2.5hrs

 

Going for Chinese food since it’ll be turkey for awhile

 

Bullets and pennies!

 

American Brisket

 

Not just bullets, lead shot

As someone who purchases lead shot in the minimum of a quarter ton, usually more, I have kept a close eye on it over the years. Forever and a day could get a 25 pound bag of shot for ~$10. Then about 15 years ago it went to almost $50 a bag and now is seems to average around $40. Processed with antimony which is hard shot. Got so obsessed with it when prices started to rise when we were experimenting with an intranet home page back then I put the lead price index on the top of the home page LOL.



India and China. Batteries. They had a lot to do with it and the lead spot graph only goes back 5 years.

Once the intranet page took off they made me take the KITCO lead index off the front page

Don't care what the "experts" say lead is great stuff. Well for the most part it has it hazards and limitations like everything else.

But as sound isolation dampers between your towers and sub it is hard to beat, even if you have some magic pixie dust to sprinkle on the cables. If you want the classic 70's sound with a Denon amp and speakers anyhow.



Stockpot is stabilized and not overflowing with turkey goodness, I can go back to bed now