Smoked Foods

[knoet2007]

turkey in the brine for the next day and then it was today.....
I read about spatchcocking and it sounded great
fire up the coals

[knoet2007]

glass of wine in place- fire up the weber.....
4 hrs later *&^^%*(( barely ready for a meal. skin was soft and greasy
temperatures had stayed a bit too low
light breeze on the upper deck with low temperatures- my smoking experience was not enough to compensate.
4 hrs and 10 mins
next time double the briquettes and no more fancy cutting, back to cutting up turkey in smaller parts. Much more even heating than this straddle thing
8kg turkey for 6 people, so still loads left over which will go to the old folks and a couple of their elderly friends.
Shame about the result as it is a fair amount of work.
I just couldn't get the temp up enough, only in the last hr.
I like to have it between 200 and 220 for 3 3-1/2 hrs. Couldn't do it.
The wine compensated ;)

[BriTer]

But what? lol Looks great on the plate and it was probably delisious!
The potatoes could have been smoked also. Haven't tried it yet though.
We've done the beer butt chicken using Dr Pepper and cherry wood for smoke and it was great. Not an overbearing sweet taste and the color from the wood was purdy.

[BriTer]

Keep in mind that when doing poultry you should reach an internal temp of 140 within 4 hours to prevent bacterial growth. Not sure who came up with the 4 hours but the temp of 140 is where most bacteria are killed.

[knoet2007]

I stuck a thermometer in and temp was 147degr.
the turkey wasn't really done though. the thighs and breast were still a tiny bit bloody.
barely acceptable :(

[BriTer]

I stuck a thermometer in and temp was 147degr.
the turkey wasn't really done though. the thighs and breast were still a tiny bit bloody.
barely acceptable :(

The 140 stated is just to keep bacteria at bay. Poultry is done with an it of 160 in the breast, and 170 in the thigh.

[knoet2007]

there you go. that 15 degrees made all the difference!

[BriTer]

Any one have a medium sized smoker for sale?

Worth looking into:

http://classifieds.castanet.net/details ... l/2508244/

Edited to add: I called about it, no pic. Seller thought there was one. Anyway, sounds like a Brinkmann Gourmet. Unless someone is prepared to do a lot of mods on it, not the ideal smoker.The one I used most in this thread is identical. I get along okay on it but you can do better. Like maybe a used Weber 22.5" kettle.

yet another edit: Alerted the seller and she posted a pic. It's a Brinkmann.

[BriTer]

....almost ready...

[BriTer]

Just went on the Weber.
Hickory smoked bacon dippers because....well....bacon and hickory!
'Party mix' seasoned with just a touch of gasrlic powder and butter. These will stay on for about 2 hours, mixing every half hour.
Got another couple of mixes to do after that. One will be Fritos with a touch of Weber Mexican powdered marinade and the rest will be a mix of Powdered ranch, onion powder, Worcestershire sauce, butter and god knows what else. Pics of that later.
Outside temp is just below freezing and kettle temp holding steady at 250.

[BriTer]

First batch turned out nice. Second one is in and a bit spicier than the first.

[BriTer]

Going with maple wood for the second one.
When done the 'nuts and bolts' mix from the first will be added to it.

[BriTer]

Anyone looking for a great smoker/grill this is now a decent deal. The price recently went down $100. The rotisserie kit alone sells for $150 on Amazon.
Hard to beat a Weber :)
http://classifieds.castanet.net/details ... r/2513158/

[jimsenchuk]

My smoked maple candy salmon, did not last long with my neighbors smelling it out. I use a Bradley smoker with apple wood pucks. Just built a big smoker to do hams and bacon, i also make my own pepperoni sticks, beef jerky, boneless chicken thighs in a honey and spice marinade, also smoked duck breasts. I make all my own sausages also, mostly Italian sausage (mild)

[BriTer]

Damn that looks so good. Hopefully we'll be seeing more pics from you :)