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I am not sure that I have ever eaten a turkey that was not "enhanced" already. The only turkey at my local grocery store that didn't say it had been injected already was $6 per pound, as opposed to Butterball and store brand. I brine my "enhanced" turkey every year with Alton's brine recipe, and it is always amazing.
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Nov 28, 2013 00:43
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Smoked my first ever turkey today (solo to boot!) Probably not much of an accomplishment, but since my cooking repertoire is restricted to grilling (and apparently a knack for Coq au Vin), I was proud to be able to contribute meaningfully to my family's Thanksgiving. edit: In case anyone is curious, I used Cherry wood to smoke it. Not sure what else you'd want to know, as I kinda just winged it. The only other time I've smoked anything was when I made a huge batch of pork BBQ, but I was pretty much the assistant there. Annath fucked around with this message at 01:09 on Nov 28, 2013 |
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Nov 28, 2013 01:04
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Doom Rooster posted:I am not sure that I have ever eaten a turkey that was not "enhanced" already. The only turkey at my local grocery store that didn't say it had been injected already was $6 per pound, as opposed to Butterball and store brand. I brine my "enhanced" turkey every year with Alton's brine recipe, and it is always amazing. Most smoking forums seem to agree that it's not a big deal. I think I'll be fine. This is just the "experimental" turkey anyways. We have a 20lb being roasted.
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Nov 28, 2013 01:30
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I got mine at giant eagle they aren't in the freezer with the other birds but in the meat cooler steak and hamburger thing. Store brand fresh young turkey or something like that. Says right on the package no additives added.
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Nov 28, 2013 01:49
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Hutterite turkeys. Any opinions on these ?
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Nov 28, 2013 04:48
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Trustfund. posted:Most smoking forums seem to agree that it's not a big deal. I think I'll be fine. This is just the "experimental" turkey anyways. We have a 20lb being roasted. I read on two other sites that apparently it isn't a big deal. I went ahead and brined it. I'm hoping it'll be tasty.
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Nov 28, 2013 05:53
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Are mesquite woodchips okay to use with ham?
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Nov 28, 2013 06:45
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Start your engines!
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Nov 28, 2013 11:37
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I wish I had a blanket for my smoker it's loving cold out. Who thinks 2 full chimneys of lit would be too much? Last year I had a bitch of a time getting hot enough and had to get creative with a stick and aluminum foil to get air in.
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Nov 28, 2013 13:38
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jonathan posted:Hutterite turkeys. Any opinions on these ? Depends on the colony, but quite likely amazing. Always used to get a free Christmas one from a local colony at the old computer shop I worked at. They were fantastic.
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Nov 28, 2013 13:46
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fps_bill posted:I wish I had a blanket for my smoker it's loving cold out. Who thinks 2 full chimneys of lit would be too much? It's about 24 degrees here so I had to use two to get to 275. Been holding steady for about 2 hours now.
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Nov 28, 2013 14:00
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All vents wide open? I was hoping to get 325-350.
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Nov 28, 2013 14:06
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fps_bill posted:All vents wide open? I was hoping to get 325-350. Nah about 1/3 open right now.
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Nov 28, 2013 14:07
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Got my bird on a little later than I'd have liked to. I think I need to invest in a second charcoal chimney. So help me if my smoker doesn't get hot enough I'm taking a cutoff tool to the top of the fuel door so I can flip that bitch upside down and prop the bottom open.
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Nov 28, 2013 17:16
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I'm filling out my Amazon wishlist. What is the absolute king of thermometers/meat probes, < $60 or so? I've been using cheap handhelds for so long and I want to upgrade once and for all. edit: I'm looking at this guy here: http://www.amazon.com/Ivation-Range-Wireless-Smoker-Thermometer/dp/B00ANCXJR6/ref=sr_1_2?s=lawn-garden&ie=UTF8&qid=1386006779&sr=1-2 coronaball fucked around with this message at 18:53 on Dec 2, 2013 |
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Dec 2, 2013 18:48
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coronaball posted:I'm filling out my Amazon wishlist. What is the absolute king of thermometers/meat probes, < $60 or so? I've been using cheap handhelds for so long and I want to upgrade once and for all. Absolute king is about $90 http://www.amazon.com/Splash-Proof-Super-Fast-Thermapen-Thermometer-Professional/dp/B003P63MEW
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Dec 2, 2013 18:55
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Can someone recommend a reliable smoker for someone looking to get in to the hobby soon? I'm looking for something no more than 150, closer to 100 would be nice. I appreciate any help.
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Dec 4, 2013 19:35
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The 14.5" Weber Smokey Mountain is available for $200. Below that you're starting to get into the cheapass sidebox charbroilers and poo poo. You could always just use a Weber kettle and do single shoulders / ribs on a rack.
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Dec 4, 2013 19:40
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Digital_Jesus posted:The 14.5" Weber Smokey Mountain is available for $200. Below that you're starting to get into the cheapass sidebox charbroilers and poo poo. Anyway you can provide an example or two of a cheap smoker in that price range so I can get a baseline to compare to.
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Dec 4, 2013 19:49
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Sure. #1: http://www.wayfair.com/Brinkmann-Sp...CFa9lOgodSVEAEg #2: http://www.staples.com/office/suppl...=26-250238213-2 #3: http://www.meijer.com/s/char-broil-...g&kpid=12201729 They're all awful, no where near reliable, and will produce mediocre results. E: What I'm saying is the standard entry point for a smoker that isn't an unreliable hunk of crap you'll regret wasting $100-$150 on is about $300 for the 18.5" Smokey Mountain. Or take my advice on using a Weber kettle as a smoker (They're about $130). Digital_Jesus fucked around with this message at 20:15 on Dec 4, 2013 |
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Dec 4, 2013 20:11
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I would look for a used smoker rather than try to go cheaper than 200 new.
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Dec 4, 2013 20:18
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The BLT posted:Anyway you can provide an example or two of a cheap smoker in that price range so I can get a baseline to compare to. If your handy with some tools and don't mind a bit of work, you could always build a smokey joe mini wsm. http://www.virtualweberbullet.com/miniwsm.html I built one and it works great and was less than $100 after everything was said and done. Other than that, bet a 18" or 22" weber kettle and smoke on it, I do it quite a lot and it works great, or like others have said try and find something used.
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Dec 4, 2013 20:52
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I sold my beauty of a WSM close to what you are looking to pay. Less maintained examples will probably be less. Just go on Craigslist for a few weeks and see what pops up
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Dec 5, 2013 02:56
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It definitely isn't BBQ purist, but you can get fantastic results for under $80 in materials if you go the flower-pot smoker route. This is just an example, the important thing to take away, IMO, is to relocate the hot plate's thermostat/potentiometer away from the heat of the earthenware pot. Mine, only a 16" pot, but can easily accommodate things like a beercan chicken, a big pork shoulder, or a packer brisket. It runs like a Swiss watch.   
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Dec 6, 2013 18:39
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Well, it's not meat... Currently 13F outside, so while I've frozen a full water pan, I don't think I'm going to need much of a buffer. I have a small 12v case fan on top to ensure at these cold temperatures, oxygen continues to flow from the bottom to the top, so that the AMNPS will stay lit.
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Dec 7, 2013 19:19
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My girlfriend just gave me an early Christmas gift, a new bright red Thermapen! YES. I cannot wait to use it this upcoming grilling/smoking season (and every other time I cook indoors, too).
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Dec 8, 2013 17:38
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Just bought an AMNPS along with a bunch of fuel for it for my WSM. Gonna get some cold smoking going on.
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Dec 8, 2013 17:44
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Yeaaah, it is about time for me to do another batch of cheese, has been a while since I have done it. Usually acquire cheese from http://www.veldhuizencheese.com/ and smoke it up when I make mine.
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Dec 8, 2013 19:24
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coronaball posted:I'm filling out my Amazon wishlist. What is the absolute king of thermometers/meat probes, < $60 or so? I've been using cheap handhelds for so long and I want to upgrade once and for all. I have the same question, I'm looking for a probe to tell me the temperature of my Weber Smokey Mountain (I don't trust the thermometer it ships with) and wanted one that would send the data to my phone while I sat inside (the smoker is a good 15 yards from my couch). I've been reading this website and all the caveats about the Maverick series has me hesitant to purchase one.
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Dec 8, 2013 21:59
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Rand alPaul posted:I have the same question, I'm looking for a probe to tell me the temperature of my Weber Smokey Mountain (I don't trust the thermometer it ships with) and wanted one that would send the data to my phone while I sat inside (the smoker is a good 15 yards from my couch). I've been reading this website and all the caveats about the Maverick series has me hesitant to purchase one. iGrill if you have an iDevice.
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Dec 9, 2013 04:27
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Marv Albert posted:It definitely isn't BBQ purist, but you can get fantastic results for under $80 in materials if you go the flower-pot smoker route. What flower pot did you use? I'm thinking about doing something like this.
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Dec 9, 2013 04:59
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Rand alPaul posted:I have the same question, I'm looking for a probe to tell me the temperature of my Weber Smokey Mountain (I don't trust the thermometer it ships with) and wanted one that would send the data to my phone while I sat inside (the smoker is a good 15 yards from my couch). I've been reading this website and all the caveats about the Maverick series has me hesitant to purchase one. If you don't mind doing a bit of soldering and playing around with a Raspberry Pi, you could make a heatermeter: https://github.com/CapnBry/HeaterMeter/wiki Ahdinko fucked around with this message at 13:14 on Dec 10, 2013 |
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Dec 9, 2013 11:40
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Fun fact: it may seem like a bad rear end thing to brag about and try, but don't bother. -39 is too cold for grilling. Your thermometer will freeze and shut down. The vents freeze and the built in thermometer will not work. Also, propane doesn't flow properly at that temp. Charcoal ? LoL don't even bother.
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Dec 10, 2013 05:40
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Do you live in Greenland?
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Dec 10, 2013 11:34
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McSpankWich posted:Do you live in Greenland? Carved his home out of a glacier Fortress of Solitude style.
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Dec 10, 2013 13:17
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jonathan posted:Fun fact: it may seem like a bad rear end thing to brag about and try, but don't bother. -39 is too cold for grilling. Your thermometer will freeze and shut down. The vents freeze and the built in thermometer will not work. I would love to test my BGE at those temps.
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Dec 10, 2013 14:49
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niss posted:I would love to test my BGE at those temps. I have a theory that the interior of a BGE contains a portal directly into the core of the Sun. Those things are so goddamn awesome.
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Dec 10, 2013 17:37
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jonathan posted:Fun fact: it may seem like a bad rear end thing to brag about and try, but don't bother. -39 is too cold for grilling. Your thermometer will freeze and shut down. The vents freeze and the built in thermometer will not work. Uh, I'm pretty sure fires have started at temps that low. I can't speak to propane because it's dumb but lighting some lump charcoal should be no issue. Get it some air, get it a starter cube, and light her up. Opening the grill should be enough air to get it started to unfreeze whatever vents aren't open. Crazyeyes posted:I have a theory that the interior of a BGE contains a portal directly into the core of the Sun. Those things are so goddamn awesome. My steaks confirm this. I've slowly worked my way up and now am getting some pretty drat good sears when I put it in torch mode. It's seriously been the best purchase for ease of use / versatility / quality.
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Dec 10, 2013 21:20
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sellouts posted:Uh, I'm pretty sure fires have started at temps that low. I can't speak to propane because it's dumb but lighting some lump charcoal should be no issue. Get it some air, get it a starter cube, and light her up. Opening the grill should be enough air to get it started to unfreeze whatever vents aren't open. Yeah, a BGE or something would probably be fine for temps. Its more the logistics of the entire ordeal. You can frost-burn your skin on surfaces. Devices don't work. There is a condensation and moisture issue from the temperature change, and with the wind it was basically -55 on my skin. Basically, a BGE might even be weird because its literally colder than ice than Mexico is warmer than ice.
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Dec 10, 2013 23:39
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jonathan posted:Yeah, a BGE or something would probably be fine for temps. Its more the logistics of the entire ordeal. You can frost-burn your skin on surfaces. Devices don't work. There is a condensation and moisture issue from the temperature change, and with the wind it was basically -55 on my skin. Basically, a BGE might even be weird because its literally colder than ice than Mexico is warmer than ice.  jonathan preparing to grill In other news, my brother just came home with a pig head. Has anyone ever smoked something like this before? If so, please tell me.
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Dec 11, 2013 00:17
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