Food Smokers and Smoking Tips/Tricks/Techniques

I usually go 3 days in the fridge to thaw to be safe but 10-12 is a small bird bet 2 days would work depending on the temp of your fridge. I keep mine pretty close to freezing so would also depend how cold your fridge is.

Check out dry brining chicken and turkey. Less mess and as good IMO.

 

I'm going to be by myself this year so no need for turkey. I was thinking about doing a Cornish hen. Any got a recipe for those?

 

I'm off the hook. I don't cook on the road.

 

Rotisserie is the way I prefer all birds if possible. If not smaller birds will breast out and use a LIGHT shore lunch batter. And cook in bacon grease. This was my Thanksgiving dinner 2 years ago with just me and the dog in a cabin on the Canadian Border near the Boundary Waters Canoe Area Wilderness. I'd do a Cornish Game hen the same way.





If the temps warm up and the snow isn't too deep for the dog to hunt birds in 2 weeks would like to do a repeat but not likely.

 

Man that just ain't right. You can't tease some of us like that and not be able to show the goods. Could have just taken a tight shot on the bird and said Traeger then I wouldn't have to wonder what's coming.

If they need more testers I am up for it. LOVE my Traeger.

 

A little Traeger Green Bean casserole on the side

 

The bacon wrapped potatoes were pretty damn good. Next time I'll be sure to have sour cream to go with them. They were like a baked potato with bacon flavor throughout.

 

Bought the Cajun Injectors with creole butter for some turkey breasts. Got my smoke thermometer on the way in the mail to monitor it all inight the MES. What's everyone's favorite smoked turkey recipe?

 

Turkey + smoke

 

I let my 12lb bird that I cooked today defrost in the fridge all week. I keep my fridge pretty cold too so it took a while. I brined in my Small Cordova cooler using Lanes BBQ Signature Brine and a healthy amount of ice for 24 hours, patted dry, seasoned with half melted butter and Wassi's Turkey rub. Turned out great.

Brine: http://www.lanesbbq.com/store/signature-brine
Rub: https://www.wassismeatmarket.com/limited-edition-turkey-rub-p-585.html

 

Anyone using a (propane) gas grill as a smoker? We have a Weber two-burner gas grill (not sure of the exact model right now). I've seen several youtube videos on how to do it, but does it work? As much as I'd like both a gas grill and smoker, we really don't have the room for both.

 

I have smoked on mine using one of the metal boxes full of wood chips. I also usually just leave some chunks of wood directly on the grate to add flavor to regular grilling. It works ok as a smoker but really isn't sealed up like a real smoker. It's hard to get the temp low, even with only one burner on. You have to turn down the propane at the regulator in addition to the adjuster knob.

 

I have a 13.5lb bird I'm gonna throw on the traeger. Thinking I'll smoke it for a few hours then throw it on 325 to finish it off for an hour or two (aka once it hits 165*). Figure since I got the smaller traeger it's gonna take some extra time to get that puppy cooked

 

This is what I miss most about Texas the meat selection is soooo good. And yeah the sausage selection here in AZ sucks all you can get is "hot dog" sausage... that's what I call it at least.

 

Not sure about on smoked, but with frying the birds we've replaced some of (roughly 1/3) the Cajun Injectors marinade with Zatarain's liquid crab boil. If you don't like the flavor of boiled seafood though you may not like the crab boil flavor in a turkey.

It came out great though

 

A gallon of apple juice, a cup of salt and a cup of sugar is a good base for a custom turkey brine. Add garlic, rosemary, whatever to your liking

 

I tried myhand at bacon wrapped ribeye this weekend

 

Anybody use these yet? Saw them for the first time this weekend so I grabbed a bag. Seemed to burn petty quick but I was messing around with the vents a bunch so not sure how much that played into it.