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What's the smallest a whole turkey is usually sold? My smoker is a Masterbuilt Portable Electric, even if I remove the top rack I'm not sure whether it can hold, let's say, a 14 pounder. Hoping to avoid e.g. Butterball or Jennie-O if I can.
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Nov 8, 2021 04:17
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TITTIEKISSER69 posted:What's the smallest a whole turkey is usually sold? My smoker is a Masterbuilt Portable Electric, even if I remove the top rack I'm not sure whether it can hold, let's say, a 14 pounder. Hoping to avoid e.g. Butterball or Jennie-O if I can. I did an 11 pounder today as practice for thanksgiving. It fit between two racks in my 40” MES after spatchcocking it. E: it was a Butterball though.
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Nov 8, 2021 04:47
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I did read that there is an anticipated turkey shortage this year, so I may have to take what I can get.
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Nov 8, 2021 04:50
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TITTIEKISSER69 posted:I did read that there is an anticipated turkey shortage this year, so I may have to take what I can get. Start looking early. The smaller birds usually get picked over first.
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Nov 8, 2021 04:54
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I usually see/go for 11-12 pound birds.
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Nov 8, 2021 05:00
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TITTIEKISSER69 posted:I did read that there is an anticipated turkey shortage this year, so I may have to take what I can get. "Experts expect shoppers will want smaller turkeys in again in 2021 due to smaller gatherings, and that may put a push on shoppers to buy the smaller turkeys before they're all snapped up." People are staying home still and having a smaller get together so they want smaller turkey's, the supply chain had anticipated things being further along and back to previous years large turkeys being more in demand. There will be plenty of turkeys available, just maybe larger than you really wanted.
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Nov 8, 2021 14:38
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Sounds like you just need to split a big one and vacuum pack half, to me. I just hope I go into the store on December first to find them 90% off.
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Nov 8, 2021 15:04
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But if you get a smaller turkey, you have less leftover turkey?
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Nov 8, 2021 15:34
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I've heard in general that the smaller birds tend to be more tasty, but I can't say I've ever exactly put that to the test. Partially because I've just rarely had a gathering large enough to require a 20 pound bird, and partially because a big honker like that won't even fit in to my smoker, heh. In the past when I've had done thanksgiving for 15+ people I prefer just doing two mains instead. The last thanksgiving I had pre-covid we did a turkey and a 7 pound ish brisket. (This isn't a smoking recipe, technically, but it's really really loving good https://www.seriouseats.com/richard-blaiss-brisket-with-coriander-black-p It works perfectly to do ahead of time, then you can slice it up chilled, and heat it up day of with another helping of the glaze.)
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Nov 8, 2021 15:36
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Anyone got a decent smoked salmon recipe? I’m getting lost in it all
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Nov 9, 2021 01:59
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Gwaihir posted:I've heard in general that the smaller birds tend to be more tasty, but I can't say I've ever exactly put that to the test. Partially because I've just rarely had a gathering large enough to require a 20 pound bird, and partially because a big honker like that won't even fit in to my smoker, heh. It makes sense. Lower meat:skin ratio = more flavor. Did a little applewood-smoked ribeye roast today. Turned out pretty dynamite. Would do again. 
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Nov 9, 2021 02:11
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Finally doing the ribs this week. I took em out last night to put in the fridge for thawing, tonight I started the dry salt brine so I'm thinking tomorrow-ish I can add the Memphis dust and then throw it in the smoker. Or do I need to also let the rub brine on it for awhile and wait til Sunday to smoke that bad boy?
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Nov 9, 2021 03:06
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I almost exclusively do 20lb turkeys because I love the leftovers 
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Nov 9, 2021 03:10
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Veskit posted:Anyone got a decent smoked salmon recipe? I’m getting lost in it all Put salt on salmon. Put salmon in smoker at low temp. When salmon temp is 130 to 135 remove add a squeeze of lemon and enjoy.
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Nov 9, 2021 03:42
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life is killing me posted:Finally doing the ribs this week. I took em out last night to put in the fridge for thawing, tonight I started the dry salt brine so I'm thinking tomorrow-ish I can add the Memphis dust and then throw it in the smoker. Or do I need to also let the rub brine on it for awhile and wait til Sunday to smoke that bad boy? I rinse my salt rub off, throw my pork rub on, and toss it right on the smoker.
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Nov 9, 2021 04:06
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Veskit posted:Anyone got a decent smoked salmon recipe? I’m getting lost in it all This thread shared this with me, and now it is my duty to give it back. https://www.thekitchn.com/how-to-make-smoked-salmon-two-ways-cooking-lessons-from-the-kitchn-174543
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Nov 9, 2021 05:53
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Internet Explorer posted:This thread shared this with me, and now it is my duty to give it back. You're the best thank you
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Nov 9, 2021 06:00
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Veskit posted:Anyone got a decent smoked salmon recipe? I’m getting lost in it all I swear up and down by this one, I've posted it itt every time someone talks salmon lol: Gwaihir posted:I've tried a few and settled on this wet brine as the far away favorite: E: The final temp you cook the fish to can vary a lot depending on how you like it. 130-135 will be a perfect very tender juicy bite. 145 gets a bit more firm, but should still pull apart easily. Higher than that will get very firm, which some people like from their smoked fish, but the brine should keep it from drying out. I don't like going past 140, personally. If you have a very fatty piece it will also hold up better at higher temp, and I'd pull it at 140. If you have lean wild caught fish, pull it at 130 imo. Fish varies a lot more on temp than a pork shoulder. Gwaihir fucked around with this message at 06:16 on Nov 9, 2021 |
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Nov 9, 2021 06:10
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life is killing me posted:Finally doing the ribs this week. I took em out last night to put in the fridge for thawing, tonight I started the dry salt brine so I'm thinking tomorrow-ish I can add the Memphis dust and then throw it in the smoker. Or do I need to also let the rub brine on it for awhile and wait til Sunday to smoke that bad boy? Salt is the only thing that gets any meaningful penetration. You can put the rub on while the smoker is heating up, but I like to do it a little in advance so it's less likely to be loose and fall off.
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Nov 9, 2021 08:02
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Thinking of getting a MES soon, are the differences between the analog and digital one big enough to pay the difference in price?
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Nov 9, 2021 08:07
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Murgos posted:Put salt on salmon. Put salmon in smoker at low temp. When salmon temp is 130 to 135 remove add a squeeze of lemon and enjoy. Alternately cover salmon pieces with lots of brown sugar and salt, sit in the fridge overnight, rinse the coating off and allow surface to dry to allow pellicle to form. Then smoke at low temp until as done as you like. Hasselblad fucked around with this message at 16:40 on Nov 9, 2021 |
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Nov 9, 2021 16:37
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I did try a lot of the dry brine on fish but never ended up with one I was really happy with personally.
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Nov 9, 2021 16:54
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TITTIEKISSER69 posted:Salt is the only thing that gets any meaningful penetration. You can put the rub on while the smoker is heating up, but I like to do it a little in advance so it's less likely to be loose and fall off. I’m probably gonna use mustard for adhesion and let it sit in the refrigerator an hour or two after rubbing.
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Nov 9, 2021 17:27
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Had anyone successfully used a WSM for a low smoke? All this smoked salmon talk has me wanting to try it out
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Nov 9, 2021 17:35
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I've never done a low smoke with my WSM, but 225 is well over what it's capable of maintaining, especially with proper gaskets and sealing.
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Nov 9, 2021 17:47
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Dango Bango posted:Had anyone successfully used a WSM for a low smoke? All this smoked salmon talk has me wanting to try it out I've done salmon at 225 before, it's not bad if you don't mind the albumin. But you can pretty easily keep a WSM at ~170 if you keep the vents shut down, fill up the water pan and maybe only use one chimney's worth of coals.
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Nov 9, 2021 17:52
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Gwaihir posted:I did try a lot of the dry brine on fish but never ended up with one I was really happy with personally. I like my salmon cured as gravlax. Gimme dat aquavit.
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Nov 9, 2021 20:04
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Gwaihir posted:I did try a lot of the dry brine on fish but never ended up with one I was really happy with personally. That's why I keep it simple. The salt and brown sugar sucks a ton of the excess moisture out, and adds just a touch of sweetness, allowing the salmon flavor to be prominent.
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Nov 10, 2021 00:16
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Just threw the rib rack into the smoker. Fingers crossed it turns out okay. I also got some smoked sausage to go with it. Rub is Memphis dust, and before that it dry brined in fridge for like two days (I know it didn’t need nearly that long but yesterday I couldn’t smoke it because we already had food plans). I managed to fit the whole rack in there without halving it, so that should help with the bend test I guess. Basically I’m using Meathead’s recipe to the letter
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Nov 10, 2021 19:40
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Gwaihir posted:I swear up and down by this one, I've posted it itt every time someone talks salmon lol: I've done it now more than a few times because it's amazing. My favorite one!
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Nov 10, 2021 23:23
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Well the ribs turned out…okay. I didn’t trim, so there was a thicker end that got done more like I wanted it to and the thinner end had the texture of pork chops. All in all the flavor was great, just not as satisfying eating them with how they turned out. The best dish I made tonight was Italian green beans made southern-style with bone broth, bacon, garlic, salt and pepper. For my first time doing ribs I can only take this as a learning experience and try again another time. One day I’ll get a Weber kettle and try some smoking ops on that because an MES can tend to leave a lot of things desired, like charcoal flavor.
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Nov 11, 2021 02:31
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toplitzin posted:I like my salmon cured as gravlax. Every time I have hot smoked/had hot smoked salmon elsewhere, I have always been like “This tastes good, but it’s such a shame that it could have been cold smoked and been incredible.” Like, cold smoked salmon may be one of the top 5 most delicious things on the planet, so every second a piece of salmon spends in a hot smoker is just actively, purposefully making it worse.
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Nov 11, 2021 03:31
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Hasselblad posted:Alternately cover salmon pieces with lots of brown sugar and salt, sit in the fridge overnight, rinse the coating off and allow surface to dry to allow pellicle to form. Sure. My point was more that it doesn’t have to be complicated to be delicious. Very simple recipes can still be really good.
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Nov 11, 2021 04:45
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Murgos posted:Sure. My point was more that it doesn’t have to be complicated to be delicious. Very simple recipes can still be really good. Absolutely. One thing to note however is that doing the extra steps to cure it a bit will allow it to last longer in the fridge. I tend to smoke a lot of it at once and it takes my wife and I quite a while to get through it all.
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Nov 11, 2021 18:57
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What’s the current thread recommendation for a grill thermometer? I am looking for something I can use on a regular Weber gas grill that might someday see use on a smoker as well.
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Nov 13, 2021 18:52
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Hard to beat the Thermoworks Smoke.
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Nov 13, 2021 20:24
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Dango Bango posted:Had anyone successfully used a WSM for a low smoke? All this smoked salmon talk has me wanting to try it out I’ve smoked cheese, which requires extremely low temps, on a WSM by using only a few coals (4 iirc) and it being winter, but it definitely wants to get warmer.
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Nov 13, 2021 20:35
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Trying to find not-Traeger pellets locally is difficult as hell, it turns out. I'm west of Chicago and it seems everyone has dumped their inventory for the year. I want to cold smoke some cheese, and picked up one of those pellet tubes, but sourcing the pellets is turning into a real trick. Is there an easy way to cold smoke with wood chips? I have plenty of those lying around, and those are easy as hell to find still. I saw the little fireboxes that had an image of using chips on the label, but i'm not sure if chips will sustain a smolder the same way pellets will. I'm going to go to Menard's to look at Christmas lights tonight, so if I have to just suck it up and get Traeger pellets I will. But all my research suggests that there's a lot better stuff out there. I figure I'll start ordering online tonight, but since I wanted to try and cold smoke some cheese for Thanksgiving, now is the best time to do it so it has time to sit in the fridge, vacuum-sealed.
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Nov 13, 2021 20:58
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Lump charcoal recommendations? I’ve used kingsford briquettes for all my smokes in my WSM and it’s fine for the short cooks but during the long cooks it gets pretty ashy. I’ve heard lump results in less ash and royal oak was an ok brand. I bought a bag for a pork shoulder tonight and it looks like wood chips with a few chunks in it. I’ve got a full bag of kingsford just in case and will probably try the royal oak tonight anyways, but I have a feeling I’ll be refueling at 2 am with how tiny these chips are. I was imagining like decent size chunks the size of my fist.
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Nov 13, 2021 21:20
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Zarin posted:Trying to find not-Traeger pellets locally is difficult as hell, it turns out. My local Ace is reporting a few varieties of Weber pellets available for pickup today on the Ace website. So you might try looking up some of your local Ace’s online to see what they may have in stock. But it was mostly Traeger stuff. Gwaihir posted:Hard to beat the Thermoworks Smoke. That does look pretty good. I will probably order one of those. Bonus that extra probes are on a 35% off sale, so I can get an extra meat probe for slightly less. Since it looks like the base smoke comes with one meat and one grill temp probe. I figure a second meat probe is a good idea for a second meat or a backup.
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Nov 13, 2021 21:40
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