Weekly Contest #62 Win a FREE Tank!!

[Schnarph]

#?

All this talk about smoking meat, I need to get my smoker going again. The weather is finally cooperating, in the low 80's lately. Something about being around a fire when the temp is in the mid 90's or higher just doesn't work for me. YMMV.

My smoker is about 20 years old and still works like new (when it's clean). Pretty simple, looks exactly like this but with a thermometer in the lid where the little hole is...

I almost have to overload it with dry wood to get the temp above 300, 200 is easy peasy

 

[tiggerrts]

5: The Tiernan SOB "Son of Brisket" what I have.
I can get the temp to set at 250-600 degrees with this, I suggest it again.

 

[somejerk]

3
i don't know a thing about smoking meat..

 

[Ding]

nice!!
what have you hit with your truck and smoked!?

levisdaddy : well there is a debate between my lady and I on what was good smoked and not so good smoked that was hit by my truck.The mother in law and a possum was one and I preferred the possum.It wasn't so mean and tough if ya soak it in tequila after it stops bitin ya

#7 post

 

[sbmqcy]

#1

#2

Indeed it is! Wifeys fam is going to come down for the parade, which prob means we wont walk it this year. last year we pushed Levi in the stroller thru the whole thing! It is quite a site to behold. lots of fun, maybe we will dress up this year?


i was hoping to confuse some people, you're too savvy for that!

The turkey is immaculate. a tad (slightly) salty near the skin, but sooooo tender. the salmon is also amazing. i had to battle some severe temperature changes/fluctuations, the smoker is supposed to run at 225-250 degrees and at a couple times id go check it and it would be at 350+ and id have to turn it off, open the door and wait for it to drop before starting it again! the higher temps cause the salmon (or any fish) to secrete a white substance which can cause it to dry out, and even though this happened it was still really tender. The temp changes were due to three factors.
propane is hard to control an even temp with only a dial that is already in it lowest position.
the water tray would evaporate and need to be replenished.
the wood ships would get above smoldering and actually ignite the wood, not an all out fire, but burning beyond what is intended.

it was worth it. 1 day of brining and 1 day of smoking, with a ton of leftovers.
i also invited my father and his wife over for an early dinner yesterday of salmon, turkey and potatoes. it was the first time in all these years i cooked them a meal. they were quite impressed.

I love smoking meat!

Err, okay, that didn't come out right.

Anyhoo, try brining the fish to get rid of the albumin (white stuff). http://www.cooksillustrated.com/howto/detail.asp?docid=36992

I always smoke turkeys at high temp--usually 280-300. Less rubbery skin that way. I've done the thanksgiving turkey for my wife's family for 3 years now. Always get an Amish hippy turkey from our local csa. Cajun butter injected perfection.

Not to turn this into the tvwb forums, but after 4 years of using a char-broil double chef, my wife finally let me get a 22" WSM. I love it!


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[sbmqcy]

#2

#?

All this talk about smoking meat, I need to get my smoker going again. The weather is finally cooperating, in the low 80's lately. Something about being around a fire when the temp is in the mid 90's or higher just doesn't work for me. YMMV.

My smoker is about 20 years old and still works like new (when it's clean). Pretty simple, looks exactly like this but with a thermometer in the lid where the little hole is...

I almost have to overload it with dry wood to get the temp above 300, 200 is easy peasy

I agree. It's kinda miserable managing a fire when it's 90 outside. May think I'm nuts, but I actually like smoking in the cold of winter. The warmth gives me an excuse to hang out near the pit to smell the meat cooking. The best part I learned from a competition cooker I know--throw a couple pounds of med-large shrimp in the same rub you used for your meat. When you're taking the meat off, throw them in the grates and let the temp climb with the open lids. Smoked shrimp then power you through serving prep or make a great appetizer.


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Edit: d'oh! Forgot the back to back rule

 

[Tish Talons]

#3 I think.... My brother-in-law fries our turkeys every year. I love fried turkey!! I have never smoked any meat, although I would if I had a smoker. One of these days...

I haven't seen schnarph around today. Work or sleep? Anyway, thank you! I got my package today! Very Very Happy with it! Muchos gracias!

 

[levisdaddy]

#3 (3? yes 3)

ate a smoked turkey sammy.

boardo, hope you feel better.
did you get the fogger to work? think ima give it another try tonight. how'd ya do it?

 

[Uncle]

09/30 Entry #3 . . .

3
i don't know a thing about smoking meat..

That's an absolute shame . . .

#1

I love smoking meat!

Err, okay, that didn't come out right.

Well - If it didn't - Ya' better fix that . . .

 

[levisdaddy]

#4
you handled my eggos despite my very clear instructions

 

[rbeckys8]

# 1 today! Sitting here vaping Tribeca I made from a recipe here..good stuff!!

 

[levisdaddy]

#5
1.3ohm igo-l on the vamo. i set it to 10.5w.
is there an optimum wattage?

 

[RiverRat1]

1

I've done turkeys every way possible including fried (least favorite), kitchen oven (always good), Smoked (excellent), Big Nesco roaster like Gramma used (best). Fried was good but not worth the effort and expense of peanut oil. I switched to an electric smoker a couple years ago and love it. Steady temp in all weather (set by thermostat) easy adding wood chips by a drawer from outside cooker. But the slow cooking in the roaster still wins. I guess I mostly like my house smelling of turkey. And I don't care if it's not good for ya, but I like my stuffing in the bird. I've lived this long eating it that way. That's why they make thermometers.

 

[Interpim]

Ive had fried, roasted and smoked turkey... I feel the fried turkey is super easy, but setup is messy. Smoking I haven't personally done, but I have smoked many pounds of meat in my past... I just need to get a new smoker

 

[boardopboy]

2

#3 (3? yes 3)
boardo, hope you feel better.
did you get the fogger to work? think ima give it another try tonight. how'd ya do it?

Sure did.

4/5 micro coil wraps of 29 gauge kanthal (wrapped around a large gauge sewing needle) with 2 strands of Sugar and Cream #4 cotton yarn. No o-ring above the wicks.

Works very well. No leaks, no dry hits. Still not convinced with the vapor production. But i think a different juice will change that.

 

[levisdaddy]

awesome, what ohm does it come to, and do you have the cotton coming thru the holes, or tucked in and blocking the holes?
i am lead to believe its better to block the holes?

2


Sure did.

4/5 micro coil wraps of 29 gauge kanthal (wrapped around a large gauge sewing needle) with 2 strands of Sugar and Cream #4 cotton yarn. No o-ring above the wicks.

Works very well. No leaks, no dry hits. Still not convinced with the vapor production. But i think a different juice will change that.

 

[Uncle]

09/30 Entry #4 . . .

I guess I mostly like my house smelling of turkey. And I don't care if it's not good for ya, but I like my stuffing in the bird. I've lived this long eating it that way. That's why they make thermometers.

SO DITTO ^ ^ ^ ^ ^ ^ Dressing with a Bird is fine - However, "TURKEY" Must BE "STUFFED" and IT MUST BE - "Italian Saugage Stuffing w/ Apples, Rasins, Toasted Walnuts, Celery, Onions, and Sage - too . . .

For those who might be interested - Here is a basic reciepe that can be modified when need:

"Italian Sausage Bread Stuffing"​

2 - 3 loaves Italian bread (approximately 2 1/2 pounds), cut into 1-inch cubes, toasted to golden brown in oven (Or - If "YOU" MUST - Packaged Stuffing can be used too . . . )

2 pounds Italian sausage (1 - Sweet/Mild & 1- Hot), casings removed
(Each pound Cooked separately in 1 Tablespoon of Olive oil and then drained.)

2 large onions, chopped
4 large celery rib, finely chopped
6 large garlic cloves, finely chopped
(sauted until soft slightly brown in 2 tablespoons of the olive oil and 2 Tablespoons of Butter)

1/4 cup finely chopped sage leaves
(put into Veg Mix last 1-2 minutes)

2 Apples cored and cut into 1/2 - inch cubes
(Do Not Peel)

1 Cup of Raisns

2 Cups of Walnuts, Toasted & Coarsley Chooped

1 Cup Coarsely Chopped Flat-leaf Parsley

2 Cup Grated Parmigiano-Reggiano (2 ounces)

4 Tablespoons Unsalted Butter, melted

4 Large Eggs, lightly beaten

1 Cup of Apple Cider (the best) or Unfiltered Juice

5 - 6 Cups Turkey Stock or Low-Sodium Chicken Broth

Salt and freshly ground pepper (To Taste)

Mix Everything in a large bowl - Stuff Turkey - Cook . . .

Left over Stuffing can then be put in a lightly greased baking dish for extra dressing - covered tightly with foil - Cook in oven 425° F, until hot throughout, about 20 minutes - Then Remove foil and bake until top is golden and crisp, about 15 minutes more.​

Great for Left-overs too. . . And can be a meal in itself, especially if you add 1 Pound more of the Italian Susage (either one, BTW: I usually use 2 pounds of each in the one I make). . .
Just Sayin' . . .

 

[tiggerrts]

I am so copying that recipe Uncle, and a bump.

 

[tiggerrts]

Done............

 

[boardopboy]

3

awesome, what ohm does it come to, and do you have the cotton coming thru the holes, or tucked in and blocking the holes?
i am lead to believe its better to block the holes?

Coming out of the holes, but trimmed flush withe the chimney body.

I'm not sure how putting them in the well, but against the holes will work. The juice feeds the wick due to the vacuum created on inhale. I'd be afraid the wicks resting freely would sorta flap in and flood the well on inhale?

Give it a try though... I'd love to be wrong!

Oh, its at 1.1 ohms.