Grillin' and Smokin'

[Schnugg]

I got a pretty much brand new Char-Broil smoker from a friend for $10 a couple of months ago. So far I've smoked several chickens and racks of ribs with great success. I decided I better try my first Turkey this weekend before I host the in-laws for Thanksgiving.

Here it is wrapped in a towel to keep the temp up.

I put a 13 pound turkey in there this morning at 0745. It is now almost ready at 1700.
My first look at it.

It looks good. I hit it with some seasoned mop and closed it back up.

We'll be eating very soon.

The internal temp gage that sends a signal to a receiver is a god-send. No need to open and peek at all. Just sit back, drink a beer and relax.

Pros: Easy to start and clean up. Lightweight.

Cons: Draws a lot of electric power. Popped a 15 amp CB eek when the Mrs used her hair dryer at the same time. Hard to get up to the best temp in cooler environment (was 60 today). Hate to try smoking meat in freezing temps. Not easy to recharge the water in the tray beneath the bird.


I'm thinking of going with a propane powered smoker next.

Anyone have any luck with a propane smoker? Opinions?

Anyone have a Green Egg smoker? Is it worth the cost?

 

[CWJones411]

You forgot the most important Pro/Con: Does it make your food taste good?

 

[insanebikerboy]

Schnugg, propane makes smoking a cinch. It's really easy to regulate and it doesn't use too much propane. Personally, I prefer charcoal, but I've used a propane smoker a few times and it was pretty simple.

I've never used a Green Egg but I've heard they are shit-hot when it comes to smoking. The biggest complaint I heard from my friend about them was that you can't put a whole lot in at once, but they cook really evenly and heat regulation isn't even an issue. I think they're like 600-700 though so a little too much in my opinion.

Curious, what wood did you use for the smoke? I've smoked a few turkeys and cherry and pecan wood seemed to give a really great flavor. Plus, in the water pan I use a mixture of half water and half apple juice, gives it a good, moist meat and a really interesting flavor.

Oh, and no kidding about the remote thermometers, such an ease. I use two, one to tell the internal temp of the meat and another to watch the temp inside the smoker. It lets me keep a good idea if the water ran dry in the pan or not.

 

[freshy]

Looks like good eating.

BTW....NICE MUSTANG!!!!!

 

[Praying4OCS]

Smoked Turkey has a great taste. IMHO, a deep fried turkey is the best, though. My family does an injected fried turkey and a smoked ham every year. Schnugg, the bird looks good but how did it compare to Hardee's 920 calorie breakfast burrito?

 

[Herc_Dude]

Looks like good eating.

BTW....NICE MUSTANG!!!!!

+1
I bet it just happened to get caught in that first pick, huh Great looking car and bird!

 

[BigIron]

Smoked Turkey has a great taste. IMHO, a deep fried turkey is the best, though. My family does an injected fried turkey and a smoked ham every year. Schnugg, the bird looks good but how did it compare to Hardee's 920 calorie breakfast burrito?

BigIron's Thanksgiving safety message:

Anyways, we smoked a brisket and a turkey last year using the smoker (charcoal). It was awesome.

 

[xj220]

Hey, is that a 66? I've got one at home and I miss it. I hope that's a car cover on there and not some junk, a beauty like that deserves to be seen. Nice smoker, my dad just got one for Father's day and it's supposed to be great. Oh, here's a pic of my baby:

 

[Schnugg]

The bird turned out great. I'm sitting here with a red wine enjoying the post-turkey nods.... Trust me when I tell you that you'll like this better than my avatar.

I used mesquite which I believe can make the outer part of the bird a bit too smokey flavored. I need to try apple wood.

Here's what it looked like cut...

I was in heaven. Soooo good. Thanks for the info on alternate means to smoke food. I'm really thinking about propane as it can give me the heat in the winter. The Egg is great, but don't want to drop a grand on it.

Yep, that's my '66 mustang...I had it out last weekend when we had an absolutely gorgeous Annapolis weekend...never got around to putting the cover back on it. Was contemplating doing some exhaust work this week.

 

[RockyMtnNFO]

Nice Bird!

If you go to the Smoke Ring http://www.thesmokering.com/default.jsp you will get more info on smoking and smoker thermodynamics than you will ever be able to read.

I haven't used an electric smoker and it has taken me a while to get mine figured out but I like nothing better than Alder or Hickory smoke wafting into the house.

FREE TIP: If you want to smoke in the cold weather you can make a little smokehouse around your smoker with a couple of sheets of board insulation you get for 15 bones apiece at the home depot. Just cut four equal sides that are taller and wider than the smoker and a square for the top. I duct taped mine together and maintain 225 degrees for almost three hours in sub-freezing temps. I got the kind with shiny material on the inside and it works great.

I have also heard that the Big Green Egg is the bomb but a little too much for my budget. I have had a Weber Smoky Mountain for years and it is easy to learn to keep that at prime temperature for hours. There are websites devoted to it and several competition smokers use it to win contests. Best of all, it costs right around $200. http://virtualweberbullet.com/index.html

Have a great Thanksgiving.

R/

Steve

 

[haubby]

I have nothing to add only to say that this thread has made me very hungry and wanting some of that smoked turkey.

 

[gregsivers]

I haven't used propane, just wood to smoke so far. I did a brisket a couple weeks ago and used some wood charcoal mixed with chunks of hickory thrown in. The only drawback is having to keep adding wood, but the flavor is excellent. So far I've done briskets, ribs and sausage, gonna have to try a turkey next. Yours looks delicious Shnugg.

 

[Pugs]

The bird turned out great.

Looks good. Mine's just a plain old Silver Smoker

But I've gotten pretty good at manipulating the vent and starting with the right amount of lump and hickory so I don't have to fool with but every three hours or so. Here's some pulled pork from a boar I shot last year in SC.

 

[SDNalgene]

My older brother has a green egg and it is everything it is advertised to be. Great for smoking, a little overkill for the typical bbq, but man it cooks well. However, he is raking in those big lawyer dollars and can afford to drop cash on something like that. I think that is awesome though because now I can enjoy mooching off his success.

 

[Schnugg]

I got the Big Green Egg.

So far we've done steaks and sauteed mushrooms. Very nice.

And a pulled pork shoulder and a couple of pork loins.

This thing really burns a long time and keeps the heat in.

I'm satisfied. Load it up, close it up and let it cook. So easy for me.