BBQ Smokers

[2LaneCruzer]

Man, that looks like a shrine to the gods of BBQ! Now I know where the BBQ oracle resides! And...from the lay of the land, are you sure you don't live somewhere near Piedmont OK? :laughing:

 

[RobertN]

It is soooooooo much better than corn syrup high fructose regular coke...! Especially when Captain Morgan visits...

Even the 7-11 sells Mexican bottled Coca-Cola (made with cane sugar) in glass bottles.

 

[sseelhoff]

Here's my setup. Half gas grill, half smoker in a modified old time BBQ pit structure. On a patio/pergola setup.

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Good luck with your smoker.

Man, that looks like a shrine to the gods of BBQ! Now I know where the BBQ oracle resides! And...from the lay of the land, are you sure you don't live somewhere near Piedmont OK? :laughing:

A Pilgrimage to the BBQ Mecca is in order. That is an awesome set-up. But the proof is in the tasting.

 

[IslandTractor]

I have a newbie practical question for you experienced smokers: I am going to smoke an unstuffed 14lb brined turkey (will put some liquid, butter, fruit and spices in cavity but not pack it). I'll use an electric (Masterbuilt)and will use apple and cherry chips. I plan to set it for between 225 and 250F. When I checked out the recommended times I get wild variation from different sites. Some as low as six hours and some as high as ten hours. Assuming we are aiming for the traditional 165F max and will pull the bird out when I hit about 155-160, what cooking time should I expect? I will use a digital thermometer to check as I cook but need to figure out when to start the smoke in order to finish an hour or so before dinner.

Thanks and happy turkey day to all.

 

[sseelhoff]

I have a newbie practical question for you experienced smokers: I am going to smoke a 14lb brined turkey. I'll use an electric (Masterbuilt)and will use apple and cherry chips. I plan to set it for between 225 and 250F. When I checked out the recommended times I get wild variation from different sites. Some as low as six hours and some as high as ten hours. Assuming we are aiming for the traditional 165F max and will pull the bird out when I hit about 155-160, what cooking time should I expect? I will use a digital thermometer to check as I cook but need to figure out when to start the smoke in order to finish an hour or so before dinner.

Thanks and happy turkey day to all.

I would estimate 7-9 hours. 30 minutes per pound minimum, and up to 40 minutes per pound. That is if you keep the smoker closed. If you open it a lot, the temp in the chamber drops, and increases cooking time. If you have the side port for adding your chips, you shouldn't need to open the chamber at all.

Keep in mind that at this temp, it is cooking slowly, so if you went 9 hours you're not going to burn it. I have a ten pound bird and am planning on smoking it for 6-7 hours. Using apple chips.

 

[IslandTractor]

I would estimate 7-9 hours. 30 minutes per pound minimum, and up to 40 minutes per pound. That is if you keep the smoker closed. If you open it a lot, the temp in the chamber drops, and increases cooking time. If you have the side port for adding your chips, you shouldn't need to open the chamber at all. Keep in mind that at this temp, it is cooking slowly, so if you went 9 hours you're not going to burn it. I have a ten pound bird and am planning on smoking it for 6-7 hours. Using apple chips.

Thanks. I'll plan to go six hours before checking temp and adjust time accordingly. I'm also going to start with apple chips and use cherry if I run out. I have a sample pack from some company with apple, cherry, hickory and mesquite.

 

[sseelhoff]

Thanks. I'll plan to go six hours before checking temp and adjust time accordingly. I'm also going to start with apple chips and use cherry if I run out. I have a sample pack from some company with apple, cherry, hickory and mesquite.

Good luck. Nothing better than a well smoked bird.

 

[s219]

I always butterfly turkeys and chickens when smoking. It evens out the exposure and cuts way down on the cooking time. I believe I was getting 14-16 lb turkeys done in 3-4 hours at 250F. I only run smoke for the first 1-2 hours.

 

[MossRoad]

I have a newbie practical question for you experienced smokers: I am going to smoke an unstuffed 14lb brined turkey (will put some liquid, butter, fruit and spices in cavity but not pack it). I'll use an electric (Masterbuilt)and will use apple and cherry chips. I plan to set it for between 225 and 250F. When I checked out the recommended times I get wild variation from different sites. Some as low as six hours and some as high as ten hours. Assuming we are aiming for the traditional 165F max and will pull the bird out when I hit about 155-160, what cooking time should I expect? I will use a digital thermometer to check as I cook but need to figure out when to start the smoke in order to finish an hour or so before dinner.

Thanks and happy turkey day to all.

I'm starving.... please take a few pictures when you do it. :licking:

 

[sseelhoff]

I always butterfly turkeys and chickens when smoking. It evens out the exposure and cuts way down on the cooking time. I believe I was getting 14-16 lb turkeys done in 3-4 hours at 250F. I only run smoke for the first 1-2 hours.

I butterfly chickens, but for some reason have not butterflied turkeys. Makes sense, though.

 

[Larry Caldwell]

I agree, "set and forget it" smokers are most convenient but, in my opinion, cooking with wood/charcoal tastes better hands down. I love tending to the smoker, adding wood, etc and getting in touch with my inner cave man traits to cook meat

The automatic pellet smokers give you wood smoke flavor with none of the hassle. They don't use fuel pellets, they use a special smoking pellet. You can set them anywhere from slow smoke to oven temps.

 

[IslandTractor]

I always butterfly turkeys and chickens when smoking. It evens out the exposure and cuts way down on the cooking time. I believe I was getting 14-16 lb turkeys done in 3-4 hours at 250F. I only run smoke for the first 1-2 hours.

I may try that next time. This is my first so I'm trying to keep it simple. I know the 14lb bird will fit in the Masterbuilt 30" smoker but I'm not sure it would if I butterflied it. I'll have to investigate that another time. It would be nice to do it in 3-4 hours.

 

[IslandTractor]

I'm starving.... please take a few pictures when you do it. :licking:

If I can manage without risking the new iPhone I'll try.

 

[MossRoad]

Thanks! :thumbsup:

 

[s219]

I may try that next time. This is my first so I'm trying to keep it simple. I know the 14lb bird will fit in the Masterbuilt 30" smoker but I'm not sure it would if I butterflied it. I'll have to investigate that another time. It would be nice to do it in 3-4 hours.

Offhand, I remember that the bird spreads out to about 20-24" wide when butterflied (backbone removed which is 2-3" itself). I do a trick with the wings and tuck the tips under the shanks, and then cross and tie the tips of the drumsticks with butcher's twine. It helps keep everything manageable, though it's still a big floppy hulk before cooking. Have to slide the bird from prep tray onto the cooking rack.

 

[2LaneCruzer]

If any of you have a fool-proof method for smoking a turkey, please post it. I have tried smoking turkeys 2 or 3 times with a modicum of success. They have been a bit too dry and the skin a bit too leathery. I will put my ribs and pulled pork up against anyone, but my turkeys need some attention. I have never used brining, mainly because my chemistry background says that it should have the opposite effect; i.e. drying it out instead of moisturizing it...but I've been wrong before.

 

[General Lee]

I've only done one turkey and it turned out pretty darn good. Finished way to fast and learned turkey's cook faster than other poultry. I find it hard to believe people are smoking turkey's for 6-9 hours. If temps are low I can see that but the skin will most likely be leathery. Turkey and chicken like hot and fast and that will give you that crispy skin.

If your turkey finishes before dinner time you can wrap tightly in foil and a couple of towels and place in a dry cooler. It will hold for a couple hours or more easily but you will loose your crispy skin.

 

[Gunny]

If any of you have a fool-proof method for smoking a turkey, please post it. I have tried smoking turkeys 2 or 3 times with a modicum of success. They have been a bit too dry and the skin a bit too leathery. I will put my ribs and pulled pork up against anyone, but my turkeys need some attention. I have never used brining, mainly because my chemistry background says that it should have the opposite effect; i.e. drying it out instead of moisturizing it...but I've been wrong before.

Do you use a water bowl while you're smoking? The one I use holds about a gallon of water (I generally put herbs and such in the water also) then I place the bowl very near the coals. I've not noticed any drying and I've not had any complaints from others

The only reason I asked is that while the title of this post is BBQ smokers, there are lots of us that also do cold smoking, for which I don's use a water bowl.

 

[sseelhoff]

Do you use a water bowl while you're smoking? The one I use holds about a gallon of water (I generally put herbs and such in the water also) then I place the bowl very near the coals. I've not noticed any drying and I've not had any complaints from others

The only reason I asked is that while the title of this post is BBQ smokers, there are lots of us that also do cold smoking, for which I don's use a water bowl.

Waterbowl is a must. I put lemon, rosemary and some wine in the water. Very aromatic and also adds to the flavor. I will also put lemon and rosemary in the bird's cavity.

 

[IslandTractor]

If any of you have a fool-proof method for smoking a turkey, please post it. I have tried smoking turkeys 2 or 3 times with a modicum of success. They have been a bit too dry and the skin a bit too leathery. I will put my ribs and pulled pork up against anyone, but my turkeys need some attention. I have never used brining, mainly because my chemistry background says that it should have the opposite effect; i.e. drying it out instead of moisturizing it...but I've been wrong before.

As I am in the middle of smoking my first turkey, I cannot give any advice, but after reading about fifty articles about how to do it I conclude that there probably isn't a single "best" way. Having said that, virtually all the recommendations I saw just said "do this then that" etc. The one site that really went into the science and technique of smoking/bbq was amazingribs.com. This is their smoked turkey recipe and explanation: Barbecue Turkey And Grilled Turkey: The Ultimate Smoked Turkey Recipe . Unfortunately I discovered that site after I had committed to brining etc but I was very impressed with the science of cooking behind amazingribs.com recommendations. If you like America's Test Kitchen (and their cookbook Best Recipes), you will like amazingribs. Evidence based BBQ.

Of note, they do no brine, they don't stuff, nothing in the cavity, no basting, they use dry salting and a simple rub with no secret ingredients and they use a higher temperature and shorter cooking than most smokers do. I intend to try it next time. This time I'm using a brined turkey and smoking at 225 for 30 minutes/lb. I expect the skin to be less than desirable (true of all low and slow smokes I am told) so might put it in the oven for half an hour at 400 in lieu of the last half hour of smoking.