Alright Here's Your Chance To Live Up To your Reputation!
 

I just bought my first smoker and I'm looking for some tips on smoking pork butts, turkeys and who knows what. Being that K.C. is known for its b-b-q and such I figure I can get some pretty good advice. Thanks in advance! But keep in mind I'm comparing notes with my friends who live in N. Bama so your reputation is at stake!

PhilFree:cool:

All I know is "long and slow" usually means you get good taste and tender meat.....

Now if you want to know about smoking other substances I might be able to help you....:cool:

I'm a novice, but here are some real and uh, sarcastic tips:

1. After you have your fire strong, place some of the wood of your choice into the coals, but only after soaking it in water for 24 hours. This allows it to burn more slowly and it produces more smoke flavor than unsoaked wood. Do not soak ALL your wood - only a few, select pieces.

2. Inject your meat with your marinade of choice.

3. Longer, low heat is MUCH better than the alternative.

4. Start fire first, THEN place meat inside - you have no idea how much meat I've eaten that tastes like lighter fluid.

5. Since you are planning in advance by soaking your wood, marinate your meat for at least 24 hours as well.

6. Many people will season & marinate their meat and sear it either on a hot fire or a pan to seal that flavor in. This is fine for grilling, but it also seals flavor OUT - not exactly desirable for smoking.

7. If you are planning to smoke a turkey - don't. Fried turkey in peanut oil is 10 times better anyway.....

8. The smoke will rarely penetrate THICK slabs of meat. If you have more than 2.5", slice it thinner.

heheheh
 

kphobia...you said "soak your wood"...heheheheh
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beer makes the best chip soaker.
jam sliced apples in the turkey.
the slower you go and the less you check on your meat, the better.
i have a holland gas grill and a smoker. just place the wood chips over the low flame...eliminates the lighter fluid taste.
mmmmmmm!!!! sec loves all kinds of things smoked!!!
make sure the turkey is thawed properly...or else you might develope a case of the turkey scours.

sec
~hope this makes sense...been having back spasms all day and just popped a couple valium about an hour ago and am feeling kinda relaxed.

OK, here it goes.
1. Mesquite or hickory works fine and can be bought at several stores that sell charcoal and other grilling stuff. The best secret: if you have a friend that’s chopping down an old apple or peach tree, snag some of the wood. It’s great for smoking and adds just a hint of the fruit it once bore to the flavor of the meat.
2. Since your soaking you wood overnight, marinade the meat over night also, in your choice of spices. (I usually include beer with whatever other spices are handy.)
3. Don’t forget the water pan. Smoking without water only makes jerky. By the way, the water pan is a good place to use the left over marinade. Pineapple juice is another good one for the water pan.
4. I like to place the meat close to the water pan so it remains moist, gets more steam from the marinade (beer, pineapple juice, etc.) and thus more of that flavor to go with the smoke.
5. A little trick for smoking a turkey that a friend of mine taught me. Take a 1lb coffee can, fill it with your marinade, and stuff it up the turkey’s butt. Use the coffee can and the turkey’s legs to prop it upright in your smoker. The marinade boils inside the turkey spreading the flavor throughout the meat and helps keep it moist.
6. As already stated, long and slow is the way to go.

Well, that’s about all I can think of right now.
Good luck with your first attempt.

I haven't lived near KC for several years & have become Bryant's challenged so I'm not sure if it is still this way.During the 80's, if you went to Bryant's ( 1700 block of Brooklyn) near old Municipal stadium, and ordered sauce to take out it came in a vinegar bottle.Now Arthur was not one to waste ( he gave the "burnt ends" to neighborhood youngsters). Kids who grew up to be Frank White (also known as *smooth* to hisRoyals teammates). But I still wonder what Arthur used all that vinegar for. Marinade possibly? Also, they tell me good bbq cooks use no sugar in the cooking process. Sugar burns easily and doesn't smell or taste good when burnt. If your sauce needs sugar, add it after the cooking process.

We usually smoke a brisket on memorial weekend for the campout gang. We don't marinate it we just rub it with chopped garlic, salt (lots of both) and Mrs. Dash. We then wrap it in aluminum foil and place it on the smoker. It usually takes about 6 hours, we try to remember our meat theremometer and if it tests about 160 it's done to perfection. The big thing we've found is to not put the meat on until the "thermometer" on the smoker is at ideal and keep it in that area the whole time. On turkey we usually put a whole apple inside him/her. I've also heard (never got to try cuz Mrs. Smitty hates beer) that if you take a can of beer and take a healty drink outta it and stick it in the bird (and stand the bird upright) that it gives it a really good flavor too. I have to agree with Kphobia though the best and fastest way to cook a turkey is to fry him/her in peanut oil. Also temps for poultry should be in the 180 degree range.

Smitty

I really don't know much about B-B-Q exept what I like. I wa just wondering if someone could PLEASE come to Texas to show these Yahoo's what REAL B-B-Q is. They seem to think that Texas has better B-B-Q than KC... WTF!!!

My poor disillusioned boy. Forgive him guys, he only knows what he has grown up with. I have learned to humor him though and act polite when he offers me some of the sauce that his Mom has sent him from Hayward’s. Needless to say, we are having our wedding rehearsal dinner at The Salt Lick here in AUSTIN.

Damn... you give a girl a diamond and her true colors really shine!!! Let this be a lesson to anyone whom has yet to pop the question.:cool:

P.S. Don't let them fool you, it's all a farce...

At least she has her own identity, not like some sneaky woman I know!

This is all good! I appreciate the tips, info, or what ever you want to call it. I'll be glad to take on any other teachins that might come my way so y'all keep it up. My mouth is shut as my keyboard is quiet and all I want to do is learn.

PhilFree :cool:
Some Wisdom- I f your mouth is open your ears are closed! So how could you learn anything! Shut up and listen. And learn!

Wood chips give grilled food great smoky flavors. Soak chips in water for about an hour beforehand, so they don't burn, then put them on the coals. You might try mesquite, hickory and cherry wood. You can also try soaking and draining dried or fresh herbs (rosemary, sage, thyme, bay leaves, etc), then sprinkling them on hot coals right before cooking.

KPhobia hit the nail on the head. His method is the best. My wife bought me a Smoker right after we got married and the "couple" of times I used it I used KPhobia's method.

I hate cooking on a smoker so much that I ended up giving it to my wifes best friend. When it comes to outdoor cooking, I love the grill. And not one of those gas grills mind ya, It is charcoal for me. I cook steaks, chicken, sausage, pork chops, fish you name it. We have competitions in the neighborhood to determine who is Grill Master! :D

Ever see that McCormicks grill marinades commercial where the guy has the tear drop comming from his eye? I see that everytime I cook on the grill ;)

I like using the KC Masterpiece liquid marinades and the KC Masterpiece Bar-B-Que sauce both have great flavor. I use mesquite for pork chops, steaks and chicken. When preping steaks, I like to rub the butter into the steaks before seasoning. This helps keep the meat tender.

Wow, a guy from Baton Rouge pimping my food preparation technique. I've finally accomplished something!!!

Stryker, did you go to that Chiefs preseason game in N.O. 4 years ago?