Let's Talk Smokers

[GO4EM]

Anything in better after last season!

[PhishingPhanatic]

I think I am going to be smoking a turkey for Thanksgiving, any pointers?

[bolo]

I think I am going to be smoking a turkey for Thanksgiving, any pointers?

Make sure you brine the turkey. On a long cook you don't want the turkey to get dried. My friends use a oven turkey bag to cook their turkey in their smoker. You will have to pierce some holes so it can vent out the steam and allow smoke to come in. It won't be as smoky compare to not using one. I like cooking the turkey on a higher temp then pork or beef. 250-275 degrees is good. Last thing, butter and bacon makes turkey taste awesome.

[PhishingPhanatic]

This is the recipe I was thinking of trying, look good?

http://www.virtualweberbullet.com/turkey6.html

[bolo]

It looks good. If you can get your cooker cooking at higher temp that would be ideal. The hotter the temp the less smoke it will produce. But I think poultry doesn't required much smoke to penetrate through it's meat. I don't smoked turkey in my pit since I can't get my pit burning at that high of a temperature.

[mmcauliffe]

I think I am going to be smoking a turkey for Thanksgiving, any pointers?

Rory - This site is geared more toward the electric smokers that get up to around 300* IF you have the bigger heating element. Most seem to smoke around 225-250, even turkeys but there is some good info about brining.

Because the bird is so big compared to a 5lb chicken, the recommendation is to add Morton’s Tenderquick as a food safety precaution.

If you have the time, you might find some hints and tips here that you can apply to a charcoal or stick smoker:

http://www.cookshack.com/turkey-101

[PhishingPhanatic]

Thanks. I am going to be smoking mine around 325 in the WSM, should have no problem maintaining that temp. My biggest hurdle right now is what to put the bird in while its brining. We won't have room in the fridge to put a big enough container to put it plus 2+ gallons of brine solution, with all of the other Thanksgiving dishes. I'm thinking double bagging it in some garbage bags with the brine, and then packing that in a cooler with ice.

[mmcauliffe]

I'm thinking double bagging it in some garbage bags with the brine, and then packing that in a cooler with ice.

I've read this being done (but with oven bags) alot with turkeys because of their size. I've also read that you want to get all the air out of the bag while brining the turkey.

Smoked chicken for me tonight, she's almost done Coleslaw is made, starting the red beans and rice in a little bit while the bird rests.

[bolo]

I'm lucky I have a fridge in the garage I stick my bird in. I put the 5 gallon bucket in the fridge. Before I could that i usually do my brine before I go to bed and brine the turkey and weigh it down. Then put a bunch of frozen bottle water. I leave it out in the kitchen Since brine has enough salt the turkey won't go bad. Just rinse the turkey in the morning and put it in the fridge.

[Cookinman]

Ive smoked a few of these over the years and to date it is my favorite way so far. this year I am brining in Cranberry/ Palmegranite juice. I G per C of Kosher salt.

I use an "Ale Pail" which is a 6 gallon bucket. I also leave it in the outdoor fridge overnight. In the AM I take it out, Inject it and lather it in a coumpond butter. I smoke mine at 300-325. I dont like Poultry in the danger zone.

Will post some shots !

[mmcauliffe]

OK guys, tell me how to smoke a King fish, either for dip or eating it straight up.

How to smoke?

Whole? Filleted? Skin on? Brine? Brine recipe? How long to brine? How long do you let it sit in fridge after the brine to dry? Covered or uncovered during the drying process? What wood do you use? Yadda yadda.

Outline the basics. No need to get fancy at this point, unless of course you want to.

Any dip recipes greatly appreciated.

[bolo]

OK guys, tell me how to smoke a King fish, either for dip or eating it straight up.

How to smoke?

Whole? Filleted? Skin on? Brine? Brine recipe? How long to brine? How long do you let it sit in fridge after the brine to dry? Covered or uncovered during the drying process? What wood do you use? Yadda yadda.

Outline the basics. No need to get fancy at this point, unless of course you want to.

Any dip recipes greatly appreciated.

To make fish dip I recommend skinned and fillet the Kingfish. Add your seasoning and smoke. If you want to marinate then do it for 2-3 hours before cooking. You want the most surface area of smoke on the fish. Smoke it till it is done. You will see white juice come out of the fillet which is a sign of the fish is done. When the fish is done the meat should flake or break off easily. Do not over cook your fish. Let your fish cool off. I like to cover and put it in the fridge for a day. I like the smoke to intensify more by waiting the next day. Crumble the fish fillet and discard all hard pieces from the smoking process. Follow the recipe below. Keep in mind, the recipe can be change to your taste.

Kingfish Dip Recipe
http://boatlessfishing.com/forum/viewto ... 29&t=16104

[mmcauliffe]

Good stuff Richard - thank you. That's exactly the type of info I was looking for

[PhishingPhanatic]

What temp do you smoke it at?

[bolo]

What temp do you smoke it at?

I smoked my fish around 235 degrees. You don't want to cook it too fast. This allows the fish to absorb the smoke more. My pit don't cook well at low temperature. Your cookers might be able too since it is smaller.

[mmcauliffe]

What temp do you smoke it at?

I smoked my fish around 235 degrees. You don't want to cook it too fast. This allows the fish to absorb the smoke more. My pit don't cook well at low temperature. Your cookers might be able too since it is smaller.

Score one for the electrics. I can hold a consistant temp below 200* if I wanted to. So far both chickens I've smoked, I cooked at 225*

That said, the drawback is the highest I can go is 300* max and that's the unit with the 750A element. Smaller Cookshack units can only get to 275*

[bolo]

What temp do you smoke it at?

I smoked my fish around 235 degrees. You don't want to cook it too fast. This allows the fish to absorb the smoke more. My pit don't cook well at low temperature. Your cookers might be able too since it is smaller.

Score one for the electrics. I can hold a consistant temp below 200* if I wanted to. So far both chickens I've smoked, I cooked at 225*

That said, the drawback is the highest I can go is 300* max and that's the unit with the 750A element. Smaller Cookshack units can only get to 275*

Mike, you brought a smoker not a grill. Also, at higher temperatures you will not get good smoke ring. 275-300 is more then enough to cook poultry. Most of your cooks will be around 200-235.

[mmcauliffe]

Mike, you brought a smoker not a grill. Also, at higher temperatures you will not get good smoke ring. 275-300 is more then enough to cook poultry. Most of your cooks will be around 200-235.

Exactly - I wanted be able to cold smoke. Reading up on it, it's a bit tricky but after I get settled in with the basics (smoking chicken, ribs, pork butts etc.), I'm going to try to cold smoke salmon and cheese.

[bolo]

What is the lowest temp you can cook on? Cold smoking is usually around 100 degrees.

[mmcauliffe]

What is the lowest temp you can cook on? Cold smoking is usually around 100 degrees.

I forget the exact lowest but lower than 100, pretty sure I can dial it down to ambient outside air temperature. The problem is I need to get the wood hot enough to smoke so what they do is put a baffle over the smoke box/heating element and put a tray, like a disposable heavy duty turkey roasting tray, on top of the baffle full of ice LOL. But you have to watch the temp really close. That's the "tricky" part. They say I may even find I have to open the door occasionaly to let some heat out even with the big pan of ice.

[bolo]

What is the lowest temp you can cook on? Cold smoking is usually around 100 degrees.

I forget the exact lowest but lower than 100, pretty sure I can dial it down to ambient outside air temperature. The problem is I need to get the wood hot enough to smoke so what they do is put a baffle over the smoke box/heating element and put a tray, like a disposable heavy duty turkey roasting tray, on top of the baffle full of ice LOL. But you have to watch the temp really close. That's the "tricky" part. They say I may even find I have to open the door occasionaly to let some heat out even with the big pan of ice.

Yep, I figure you will have to modify a bit to do cold smoke. When they do cold smoke in the smokehouse the firepit is away from the meat source. Just cold smoke enter the smokehouse. Remember you don't want melted cheese. LOL.

[mmcauliffe]

Remember you don't want melted cheese. LOL.

I'll make sure I have a clean pan under the drip hole for my first attempt!

[crashmister]

What temp do you smoke it at?

I smoked my fish around 235 degrees. You don't want to cook it too fast. This allows the fish to absorb the smoke more. My pit don't cook well at low temperature. Your cookers might be able too since it is smaller.

Score one for the electrics. I can hold a consistant temp below 200* if I wanted to. So far both chickens I've smoked, I cooked at 225*

That said, the drawback is the highest I can go is 300* max and that's the unit with the 750A element. Smaller Cookshack units can only get to 275*

750 amp element? I think it's 750 watt Mike. Average house is only 200 amp. 750 amp service panel is about the size of a refrigerator.

[mmcauliffe]

750 amp element? I think it's 750 watt Mike. Average house is only 200 amp. 750 amp service panel is about the size of a refrigerator.

I was wondering wy my chickens were done in 5 minutes

[mmcauliffe]

1.21 Gigawatts Baby!!!

[crashmister]

[PhishingPhanatic]

Anyone have any tips where to find a turkey that isn't already "pre-brined"? All the ones I have seen at Publix and Winn Dixie already are injected with solution and that will pretty much defeat the purpose of a brine.

[mmcauliffe]

Anyone have any tips where to find a turkey that isn't already "pre-brined"? All the ones I have seen at Publix and Winn Dixie already are injected with solution and that will pretty much defeat the purpose of a brine.

Do you remember the % of liquid? The Chicks I've been buying from Publix has 3% on the lable which is great. I've been reading anything around 15% don't brine it and in fact, don't even buy it lol

[bolo]

They normal all come brine these days. Try Farmer's Market or Whole Food.