Who's smoking meat this weekend?

[brewbama]

Spares

Perfect

 

[brewbama]

My latest bacons...

O. M. G. That is out freaking standing!

 

[DrunkleJon]

Got a chicken thawing to be thrown on the WSM soon

 

[brewbama]

I seasoned up a brisket for my WSM tomorrow AM. Ribs a little later in the AM.

 

[Jukas]

So I'm going to do an 11 lb turkey tomorrow. I've learned that too much "smoke" can be a bad thing. Probably personal preference, so let's go with that.
My question is: given an approximate total time of +\- 5-6 hours, non spatched, how long should I do the smoking part vs just the just plain cooking? I'm thinking only the first 2 hours maybe? More experienced weigh in please?

I've found that poultry does better hot and fast. I typically do a 12-14lb turkey at 325-350 for 3-3.5hrs. I also tend to ice the breasts for 10min or so prior to putting it on the smoker. This seems to help getting the dark meat done without drying out the white meat.

 

[brewbama]

+1 poultry at 325-350*F

 

[Jukas]

So I'm going to do an 11 lb turkey tomorrow. I've learned that too much "smoke" can be a bad thing. Probably personal preference, so let's go with that.
My question is: given an approximate total time of +\- 5-6 hours, non spatched, how long should I do the smoking part vs just the just plain cooking? I'm thinking only the first 2 hours maybe? More experienced weigh in please?

I've found that poultry does better hot and fast. I typically do a 12-14lb turkey at 325-350 for 3-3.5hrs. I also tend to ice the breasts for 10min or so prior to putting it on the smoker. This seems to help getting the dark meat done without drying out the white meat.

I've done both the bird in the grill the entire time and only the first 90min, then pan and foil for the rest. Both seemed to work, the second might have been moister and was easier to make gravy.

Edit: good old hbt app double posting.

 

[DrunkleJon]

I've found that poultry does better hot and fast. I typically do a 12-14lb turkey at 325-350 for 3-3.5hrs. I also tend to ice the breasts for 10min or so prior to putting it on the smoker. This seems to help getting the dark meat done without drying out the white meat.

I do poultry at baking temps. Use a thermometer as it seems to cook quicker and as a result is jucier. Use a milder smoke like apple wood, poultry soaks up smoke almost too easily. It is definitely worth doing though.

 

[bob1852]

Spatchcock that bird as well, if possible. It'll quick even quicker and much more even.

 

[DrunkleJon]

So I'm going to do an 11 lb turkey tomorrow. I've learned that too much "smoke" can be a bad thing. Probably personal preference, so let's go with that.
My question is: given an approximate total time of +\- 5-6 hours, non spatched, how long should I do the smoking part vs just the just plain cooking? I'm thinking only the first 2 hours maybe? More experienced weigh in please?

Oh and to answer the question. I just throw a few chunks of apple on for the beginning of the smoke. Once they are gone that's it.

I dont think any turkey I have ever smoked has taken 5 or 6 hours either

 

[EHV]

Agree with others. Poultry is a sponge for smoke. A few chunks and the residual smoke from charcoal is plenty.
The biggest issue I have always had is keeping a WSM at those high of temperatures. A Guru is an investment in the future for me.
By far the best turkey I have ever had was brined overnight then smoked.

 

[beernbourbon]

The 5-6 hours was based on lower temps, but I'll try the higher. I spatchcocked the chickens I've done, so I'll try AZ's recommendation for doing that with the turkey too. I'll post pics as I go. Thanks all!

 

[HoppyDaze]

AZ loves spatchcock

 

[beernbourbon]

Ha! Wasn't even gonna go there. Here it is on the smoker View attachment ImageUploadedByHome Brew1428166073.862743.jpg

 

[bob1852]

Agree with others. Poultry is a sponge for smoke. A few chunks and the residual smoke from charcoal is plenty.
The biggest issue I have always had is keeping a WSM at those high of temperatures. A Guru is an investment in the future for me.
By far the best turkey I have ever had was brined overnight then smoked.

Turn the door upside down and prop it open with your charcoal starter. It'll add a lot more air and keep your temps higher.

 

[brewbama]

I place a skewer between the center section and lid to get higher temps.

 

[passedpawn]

Spatchcock that bird as well, if possible. It'll quick even quicker and much more even.

bah!

 

[GrogNerd]

BubbaQ's first victims of the year: babybacks

 

[beernbourbon]

So didn't get a pic of the final result, but color wise looked great. I couldn't get my temps to stabilize much above 260 with charcoal alone, so it took longer, and dried her out a bit. Flavor was good, just a bit dry. Have to figure out how to get those temps up. I have a cheapy smoker/grill combo, and the fire box is only about 1' square so.... Ideas? The open door thing maybe?

 

[Jukas]

I did 14lb turkey in the bge as my wife didn't want ham. Injected a chicken stock and melted butter mixture and iced the breasts for 10min. Then it went on at 300 and held between 340-355 for eight about 3.25 hrs.

The only downside to doing the bird "naked" the entire time is there's no drippings for gravy, but a simple chicken stock based gravy worked.

 

[DrunkleJon]

So didn't get a pic of the final result, but color wise looked great. I couldn't get my temps to stabilize much above 260 with charcoal alone, so it took longer, and dried her out a bit. Flavor was good, just a bit dry. Have to figure out how to get those temps up. I have a cheapy smoker/grill combo, and the fire box is only about 1' square so.... Ideas? The open door thing maybe?

More airflow to the fire tends to equal more heat. If you can seal up leaks in the main body of the grill you should be abe to keep a little more heat in there. Offset grill/smokers do not seem to like to get too hot, which can be a good thing for lower and slow smoking, but a PITA in cases like this.

 

[beernbourbon]

Yeah, I've got nomex all around the firebox and the smoker, plus inserted a sheet metal extension for the chimney, but might need to look a little more and see where else it might be leaking. Air temps were in 60's all day....little breezy, but I had that once last year too. Seems like charcoal alone is the issue. When i added wood (chips or chunks) it got temps up. But, like I said, I don't want the smoke the whole time. Is there a wood I can use that won't add the smoke? Or do I just have to keep playing with opening the firebox to increase the air for combustion? (I know, simple principle of fire, but seems to only increase temp so much)

 

[DrunkleJon]

Are you lighting all of your charcoal or doing a form of the minion method? More coals should equal more heat though it would require topping off more often. Maybe a hair dryer blowing into the air intake on the firebox to get it roaring and see if you can bring it up to temps that way?

 

[beernbourbon]

LOL....minion method? I am not familiar with that term. I had visuals of the Minions running around throwing charcoal briquettes on and jumping up and down on some giant bellows.....
I use a charcoal starter (paper under, lights coals, then they come out the bottom.) I would add a layer of charcoal when the existing charcoal had turned gray. Small box, foot square...so not much area for fire. Damn, such a shame, I might be forced to buy a larger smoker. Tsk.

 

[beernbourbon]

ah....loves me some Google. Ok, no, I do not do the minion method. Too small of a space. Additionally, what I was just reading.....

http://www.dirtysmokebbq.com/2011/10/whats-minion-method-bbq-charcoal-smoking-meat.html

seems to indicate temps up to 275......?

 

[jrgtr42]

I don't have any pictures, but I did a brisket on Friday for the Passover seder that night.
Was on my green bullet smoker for roughly 7 - 8 hours, I only used a few chunks of wood (small one of mesquite, big hickory and medium apple) with the main heat being natural chunk charcoal.
Came out great, but had a hell of a time keeping temps steady in that little thing for that long. Most other smokings I've done are in the 3 hour range for roaster chickens and ribs.
I do want to dump that old thing and go for a nice offset rig. Those are supposed to be easier to keep temps going - though from above posts, not so much at high hear (that;s OK, I like the 225 - 250 range for just about everything I've done anyway.)

 

[Hello]

I made some ribs for dinner today. Unfortunately, I don't think they'll be as good as my first attempt.
View attachment ImageUploadedByHome Brew1428355862.774895.jpg

 

[DrunkleJon]

Just finished smoking a chicken. 2 hours maybe at 320-350
View attachment 1428359473703.jpg
Perfect

 

[kgressler]

Nice looking bird there. Nice job!

 

[Melana]

OMG I haven't been able to BBQ or brew in weeks... WEEKS.