Food Smokers and Smoking Tips/Tricks/Techniques

Yea mine is the 22.5 also bad thing is whenever I call in for parts they end up sending 18 parts.

 

I've only had mine since August. Found it on clearance for $199. I previously had a rectangular vertical brinkmann that rusted out after about 5 years.

 

You might want to consider leaving the cavity open at that temperature. Last year I had a can of Bush's baked beans (full of beer) in our 14lb bird, smoking around 300F and stalled at 140F. We had to use the oven to finish it. Overnight brine!!!

 

Smoked my first turkey tonight. The rub was just ok but and my smoke tube went out at the start. Despite that it was pretty darned good - juicy with good flavor.

 

I stuffed mine with quartered apple and onion pieces as well as celery. The temp climbed steadily until it stalled at 150F for quite some time. May leave it open as you suggested next time.

 

Wish the camera on my phone was working. I've got elk sliders on the traeger right now.


Edit: borrowed my wife's phone.

 

Turkey is going into the brine here shortly. Hope this all turns out well lol

 

Any smoked birds??

 

Three hours in

 

Look green grass! Bird looks good!

 

Yeah it was around 70 today.

 

Spatchcocked mine. Turkey tails on top rack.

 

Looking good everyone. I'm doing mine tomorrow. Been dry brining for 2 days. Can't wait. I also picked up some extra legs and I'll smoke the neck and tail for shits and giggles.

 

All the birds look awesome ! Great job y'all!

 

Anyone ever smoke a store bought smoked spiral ham?? Too smoky? I'm thinking of doing one Sunday. For shits and giggles.

 

Store bought ham is usually heat and serve. It's already cured. Cut a chunk off to just heat let us know if there is a difference.

 

I did a wet brine a couple months ago for a little over 26hrs. The wife thought it was ok. My opinion differed somewhat, a little dry, way too much salt. Yesterday I brined just under 12hrs. Turned out near perfect I hope your dry brine works, let us know Always looking to improve.

 

I have, very tasty, and it leaves the oven for other stuff. Depending on your smoker, you want a light thin blue smoke (lotta folks make that thick white creosote tasting smoke, bad mojo! I use apple, pear, and/or cherry wood pellets. Make a nice thin glaze to apply about 45 min then every 15 min till inside temp is 140f or so. Smoke at 200-225f.

 

Yep, last Thanksgiving as a matter of fact was awesome!!! Gave it a coat of yellow mustard then packed on all the brown sugar I could. Smoked it for three hours (best I recall) until the sugar carmelized.