Smoker recommendations -
New to this smoker thing. I get a free turkey from work. (Apprx.10-12 lbs.) I have a (new to me) electric smoker. What would you recommend for time/temp. (?) I like (poultry/pork) meat slightly well done.
Preparation advice? (Butter, spices, etc. )
Any advice appreciated. Thank you in advance.
Preparation advice? (Butter, spices, etc. )
Any advice appreciated. Thank you in advance.
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I think 225f is the universal, point of reference, temp. But I'm sure for poultry, temp is highly critical. 0 -
Box type, with a front door. I have 5 different types of wood, included in a Smoker pack. (One lb. ea.) I'm thinking Cherry, for a high smoked meat flavor. Has digital time /temp control.
Will be the first time my Masterbuilt, smoker will be used. (Too ambitious?)0 -
If you never used the electric smoker I'd say start in the home oven and finish it in the smoker. Say 3 or 4 hours in the smoker to what ever you subtract from the oven. 0 -
quote:Originally posted by yoshmyster
If you never used the electric smoker I'd say start in the home oven and finish it in the smoker. Say 3 or 4 hours in the smoker to what ever you subtract from the oven.
A good thought Yosh. Thank you.0 -
A few tips:
I like to try to keep the skin crisp so I don't use the water.
I believe that the meat gets most of its smoke flavor in the 1st few hrs so I go heavy on the wood at 1st.
I like a fruit tree wood with turkey; Cherry, Apple or Peach are my goto woods but I have used pecan to good effect.
I try to keep the temp inside at 225-250. I don't want the turkey in there all day and I want to get it cooked and smoked.
I cook it until it just done. Then I put it on a platter, cover it in foil and put it in a large paper sack with a towel on top to keep it warm. I have left them in this set up for up to 3hrs and the turkey was moist and warm.
I don't brine anymore because I really couldn't tell the difference and most turkeys are brined at the factory.
I never use a Butter Ball type of flavored turkey
To prep the Turkey I rinse it, pat dry, season with salt and pepper, rub with EVOO, and fill it with cut up apples, celery and onion.
I try to buy turkeys that are between 11-13#'s
Get a good meat thermometer I like the ones with a probe and a wire that connects to a separate unit AND a hand held one to check other areas.
If the turkey has a "Done dohicky" that pops out remove it.
Don't stuff a smoked turkey
Don't forget to pull out the giblets
Cut off the preachers nose and tuck in the wing tips or cut them off.
I use a box smoker made by Cajun Cooker and mine is propane.
The above is the way I do it, it works for me and it is A Way, not the way...........YMMV0 -
quote:Originally posted by yoshmyster
If you never used the electric smoker I'd say start in the home oven and finish it in the smoker. Say 3 or 4 hours in the smoker to what ever you subtract from the oven.
If I was to do this it would be the other way around.
Once I stress getting a good meat thermometer really 2 are better.
One you can put in the bird and leave it the other a hand held one to check around.
One last thing don't trust the thermometer on the door. Get one of those ones you hang in an oven. It will get smokey but it will read true.0 -
Listen to Sam, he has got it right. 0 -
And NEVER put your bird in until the smoker is at full set temperature.. 0 -
I smoked a turkey once, i have the propane model called the Smoke Hollow, about 27" high by 12" deep. I soaked my wood chips in a water jug overnight so they smoke longer otherwise they'll just dry out quicker and catch fire. I sat the turkey one about 15 lbs in an aluminum pan upright as the smoker wasn't big enough to lay it flat.
I reloaded the chips tray 4 times over 4 hours to cook the bird, came out ok, havn't used it for 2 years as i deep fried mine last year. I paid $70 for mine and prices can be a lot higher especially for a glass window and larger ovens, good luck.0
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