Tip for owners of wood-burning smokers with an offset firebox... - Page 3

htismaqe · 10:51 AM

I made one of these.

I loaded it with 4 lbs. of lump charcoal and a couple of small chunks of wood to season it this morning. Opened the damper all the way up and viola, the thing burned for just over 3 hours at 310 degrees, and I never touched it ONCE.

Well worth it, I must say.

**HemiEd** · 05-31-2005, 01:52 PM

Quote:

Originally Posted by Fire Me Boy!

OK... so somebody hook me up with a good smoked turkey recipe. I'm probably going to do it this weekend. I've never smoked a turkey before, so help out!

I smoked one yesterday, it turned out really good. It went on at 6:00 am and we were eating it at 3:00. I just put an onion inside it, salt and pepper. That is all.

htismaqe · 05-31-2005, 02:16 PM

Quote:

Originally Posted by Fire Me Boy!

OK... so somebody hook me up with a good smoked turkey recipe. I'm probably going to do it this weekend. I've never smoked a turkey before, so help out!

I prefer turkey with just a bit of garlic salt and pepper. Turkey actually does better on the smoker without much flavoring, IMO.

**dirk digler** · 05-31-2005, 02:49 PM

Quote:

Originally Posted by htismaqe

Honestly, I cook stuff until it's "done". I don't use a thermometer or anything, I can just tell by looking at it or touching it. Usually, the chicken and ribs are done about the same time. A butt takes a bit longer. And no, I don't put the chicken on anything special. I also don't cook whole chickens "as is". I either buy parts or I butterfly them so that they lay flat.

Thanks for the help.

I did my first beer can chicken a couple of weeks ago. It was ok I was just curious how everyone smoked their chicken.

Man I am hungry now...again.

**dirk digler** · 05-31-2005, 02:50 PM

Quote:

Originally Posted by HemiEd

I smoked one yesterday, it turned out really good. It went on at 6:00 am and we were eating it at 3:00. I just put an onion inside it, salt and pepper. That is all.

Really? How big was your turkey? I was under the impression it took around 12-14 hrs to smoke a turkey.

htismaqe · 05-31-2005, 03:03 PM

Quote:

Originally Posted by dirk digler

Really? How big was your turkey? I was under the impression it took around 12-14 hrs to smoke a turkey.

It's really all about the thickness of the meat. A turkey is big, but the biggest hunk of meat (the breast) isn't all that thick. You just need to make sure that the turkey is plenty exposed. If you spread it out good before putting it on (like butterflying it the way I do chicken) it will cook alot faster.

**Iowanian** · 05-31-2005, 03:06 PM

Quote:

Originally Posted by htismaqe

As for meat, for me there's pork and there's everything else.

seems like someone should give you a nickname...........

htismaqe · 05-31-2005, 03:19 PM

Quote:

Originally Posted by Iowanian

seems like someone should give you a nickname...........

Well, if I ever make it to the competition circuit, I've already used your nickname for the name of my team.

So there, bitch.

**HemiEd** · 05-31-2005, 03:31 PM

Quote:

Originally Posted by dirk digler

Really? How big was your turkey? I was under the impression it took around 12-14 hrs to smoke a turkey.

14 lbs. I thought it was twelve at first, but it was 14. It was fresh, not frozen, I don't think that has anything to do with it though. It had one of those handy dandy pop-up things in the breast that tells you it is done. I did not even open the smoker until six hours had gone by, it was looking pretty well along then.

htismaqe · 05-31-2005, 03:35 PM

Quote:

Originally Posted by HemiEd

14 lbs. I thought it was twelve at first, but it was 14. It was fresh, not frozen, I don't think that has anything to do with it though. It had one of those handy dandy pop-up things in the breast that tells you it is done. I did not even open the smoker until six hours had gone by, it was looking pretty well along then.

Actually fresh vs. frozen has a TON to do with it.

It's got something to do with physics, I can't adequately explain it, but it's about displacement. If you add 14 pounds of turkey that's 32 degrees, you've just displaced the corresponding air that was 225 degrees.

So, the overall mass of your meat and it's temperature makes a huge differrence, especially in the 1st hour or so.

I always make sure my meat is not frozen and further, I let it sit out for and hour or 2 before putting it on so that's it's almost room temperature.

**HemiEd** · 05-31-2005, 04:02 PM

Quote:

Originally Posted by htismaqe

Actually fresh vs. frozen has a TON to do with it.

It's got something to do with physics, I can't adequately explain it, but it's about displacement. If you add 14 pounds of turkey that's 32 degrees, you've just displaced the corresponding air that was 225 degrees.

So, the overall mass of your meat and it's temperature makes a huge differrence, especially in the 1st hour or so.

I always make sure my meat is not frozen and further, I let it sit out for and hour or 2 before putting it on so that's it's almost room temperature.

I am learning a lot here. So you are saying that a fresh turkey will cook faster than a totally thawed out previously frozen turkey? This is the first totally fresh one I have smoked, all of the previous ones were thawed out from being frozen. This one did seem to cook faster as you say.

**Baby Lee** · 05-31-2005, 04:06 PM

Quote:

Originally Posted by HemiEd

I am learning a lot here. So you are saying that a fresh turkey will cook faster than a totally thawed out previously frozen turkey? This is the first totally fresh one I have smoked, all of the previous ones were thawed out from being frozen. This one did seem to cook faster as you say.

I think he's saying, regardless of whether it was originally fresh or frozen, putting it in at room temperature will greatly reduce cooking time over putting it in there frozen or near frozen.

**HemiEd** · 05-31-2005, 04:13 PM

Quote:

Originally Posted by Baby Lee

I think he's saying, regardless of whether it was originally fresh or frozen, putting it in at room temperature will greatly reduce cooking time over putting it in there frozen or near frozen.

I will start doing that, I usually take the meat straight from the frig. Have always been kind of hesitant to leave poultry out.
Going to do some more pork ribs this weekend. I bought them fresh but then stuck them in the freezer. I will let them come up to room temp as suggested.

htismaqe · 05-31-2005, 06:53 PM

Not only will a frozen slab of meat cook slower, but it will also cause the meat around it to cook slower.

It will also cause you to burn (waste) fuel trying to keep the heat up because that cold mass is bringing your temp down.

Another way to offset the heat loss of putting the meat on is to put a couple of fire bricks in the cooking chamber. They absorb heat and stay hot forever. Their mass counteracts the mass of the cold meat.

htismaqe · 05-31-2005, 06:57 PM

Quote:

Originally Posted by HemiEd

I will start doing that, I usually take the meat straight from the frig. Have always been kind of hesitant to leave poultry out.
Going to do some more pork ribs this weekend. I bought them fresh but then stuck them in the freezer. I will let them come up to room temp as suggested.

By the way, leaving thawed chicken in the fridge does nothing for you. Keeping the meat at 45-50 degrees doesn't inhibit the growth of salmonella bacteria the way you think it would. You're just as safe putting it out on the counter (just not too long) since it will also cook better the warmer it is.

**cdcox** · 05-31-2005, 08:39 PM

Another reason to let your meat come to room temperature before putting it on the smoker is to avoid condesation of creosote on the surface of the meat. Creosote is the tar like subtance that builds up in your chimney. Now I'm not saying your meat will be coved with tar, but a little condensation of smoke can contribute some nasty flavors that can be largely avoided by bringing your meat to room temperature.

05-29-2005, 11:19 AM
htismaqe 'Tis my eye! Join Date: Aug 2000 Location: Chiefsplanet Casino cash: $8169900	Tip for owners of wood-burning smokers with an offset firebox... I made one of these. I loaded it with 4 lbs. of lump charcoal and a couple of small chunks of wood to season it this morning. Opened the damper all the way up and viola, the thing burned for just over 3 hours at 310 degrees, and I never touched it ONCE. Well worth it, I must say. Last edited by htismaqe; 02-18-2008 at 10:51 AM..
Posts: 104,303

05-31-2005, 06:53 PM	#43
htismaqe 'Tis my eye! Join Date: Aug 2000 Location: Chiefsplanet Casino cash: $8169900	Not only will a frozen slab of meat cook slower, but it will also cause the meat around it to cook slower. It will also cause you to burn (waste) fuel trying to keep the heat up because that cold mass is bringing your temp down. Another way to offset the heat loss of putting the meat on is to put a couple of fire bricks in the cooking chamber. They absorb heat and stay hot forever. Their mass counteracts the mass of the cold meat.
Posts: 104,303

05-31-2005, 08:39 PM	#45
cdcox www.nfl-forecast.com Join Date: Sep 2000 Casino cash: $-528231	Another reason to let your meat come to room temperature before putting it on the smoker is to avoid condesation of creosote on the surface of the meat. Creosote is the tar like subtance that builds up in your chimney. Now I'm not saying your meat will be coved with tar, but a little condensation of smoke can contribute some nasty flavors that can be largely avoided by bringing your meat to room temperature.
Posts: 46,032