3 20 lb birds.
Smoking Turkeys for Work Lunch
- Thread starter spasm3
- Start date
- Status
Looks real good!
I feel like trying to start smoking meats, brewing your own beer or playing COD these days is impossible. People have gotten so good at them and there are so many experts that really do know what they are doing coming in as a noob is overwhelming. So, I just enjoy their skills and stay out of the way.
I'll stick to engineering and design haha...
Do you like that smoker thought? Pro's/Con's? What DON'T you like about it?
I'll stick to engineering and design haha...
Do you like that smoker thought? Pro's/Con's? What DON'T you like about it?
The smoke looks a bit dirty to me, but it could just be cold weather condensation? What kind of wood are you using?
It's not overwhelming at all man...
It is easy....
Take a spiral ham...
Smoke it 20 mins per pound. Use Kingsford Hardwood briquettes and add a hickory wood chunk to very periphery of the small fire. Have a thermometer on there with the temp 275- 300°f.
Add 8-10 unlit Kingsford Hardwood briquettes every 1 hour to 1 hour and 15 minutes.
Spray the ham with apple juice every 20 minutes after the first hour.
A 10 pound spiral ham will take 3 hours and 15 minutes on average.
You can even use a Webber grill to do this.
Get a large lasagna pan and put it on one side or the grill. Use that has your drip pan. And that is the side where you smoke your meats... The fire side will only take up 1/3 of the space. However that's all you need...
I have gotten my grill so hot with just 1/3 of the grill with fire... That the handle on the grill was so hot it burns my bare hand... I use very high high indirect heat to cook burgers and steaks.... It creates a great char too.
And a 27 inch Webber grill cost only $190 not on sale. I have smoked pork ribs, beef ribs, pork chops, hotdogs, and a brisket on my set up.
Only the smoked brisket was a bit hard due to having to maintain heat for nearly 10 hours. . Otherwise it is really easy to do with everything else.
Hickory, over charcoal. There is a water pan, so some steam.
Its my first use. I like the vertical stack, i can fit more in, and the water pan works well, its just above the fire box entrance.
I like that it seems to cook evenly from the bottom rack to the top. Thats probably due to the water pan helping radiate the heat/steam more evenly.
I think if i did a brisket or ribs with out the waterpan. the lowest rack would be unusable.
I took 2 racks out to fit the turkeys in. It has 5 racks, i like that.
Its easier to move about , and store in my shed. I may change the metal wheels to rubber though.
I don't like the firebox size. I think it needs to be a bit larger, perhaps longer.
The charcoal tray also takes some wiggling to get in place, but i only take it out to empty so its no big deal. It needs a support on the end of the charcoal tray. I might mig weld one in.
I like that the firebox has removable grates. After I cut up the turkeys, I put the wings and legs in for a bit of char.
Overall it worked well. It was 30f when i started this morning.
Last edited:
I use thermometers. I put them on at 5 am, and took the heat off about 9:30, they sat till 10:15 to finish cooking before i cut them up.
Hickory. I like cherry. Even though most say cherry is for beef. But my staff goes nuts over the hickory every year, so hickory it is. My thanksgiving turkey will be cherry smoked.
Thats what i used.
Whats interesting, is the smoker instructions specifically said not to use match light charcoal as it will damage the unit. I can see how that would happen vs red hot coals, and flames from hickory chunks.
Good deal man... On using the Kingsford Hardwood briquettes...
You know that adding a hickory wood chunk to the very outside periphery of the fire.. works perfectly. It will smoke but not catch fire.. if the oxygen supply is cut down low enough. I use that technique on my Webber smoker/grill .
You know that adding a hickory wood chunk to the very outside periphery of the fire.. works perfectly. It will smoke but not catch fire.. if the oxygen supply is cut down low enough. I use that technique on my Webber smoker/grill .
Earlier this evening, my neighbor told me that the Mega WM in town (54 miles away) has their Jenny-O turkeys for .50 cents a lb. I have to go there tomorrow to pick up some meds so I'm going to look for a 14 lber to smoke, and a 12-14 lber to deep fry
C'est Si Bon, mon sha'!
C'est Si Bon, mon sha'!
They are vaping.Tell those turkeys to stop smoking ! It`s not good for them.
Soak it in water 30 minutes prior to placing on charcoal.
Seriously I never soak the wood chunks... Setting them on the very periphery of the fire works just fine.
Not saying there's anything wrong with soaking them... Sure that certainly can be done.
I have just found that strategic placement works really quite good too.
Not saying there's anything wrong with soaking them... Sure that certainly can be done.
I have just found that strategic placement works really quite good too.
- Status
Similar threads
