On Fri, 26 Nov 2010 18:02:58 -0500, I am Tosk
wrote:

In article ,
says...

On Fri, 26 Nov 2010 17:23:44 -0500, John H
wrote:

Cold winds or temps can
easily add a couple hours to the smoking time.

That may be the problem. It is not that cold here. I do notice when it
is in the 50s my gas grille is not as hot.

So, you guys are really cooking the birds as opposed to actually
"smoking" them. If the pop up timer is going off, it must be cooked, not
smoked. Not a big deal really as long as you get the flavor I guess...

Why do you say, "If the pop up timer....?"

The timer indicates the internal temp of the meat has reached a 'safe to eat'
state. Whether or not the bird has a pop up gauge (not a timer), it must still
be 'cooked' to a state of doneness.
--

Hope you're having a great day!

John H

On Fri, 26 Nov 2010 18:14:59 -0500, I am Tosk
wrote:

In article ,
says...

In article ,
says...

On Fri, 26 Nov 2010 17:23:44 -0500, John H
wrote:

Cold winds or temps can
easily add a couple hours to the smoking time.

That may be the problem. It is not that cold here. I do notice when it
is in the 50s my gas grille is not as hot.

So, you guys are really cooking the birds as opposed to actually
"smoking" them. If the pop up timer is going off, it must be cooked, not
smoked. Not a big deal really as long as you get the flavor I guess...

What kind of wood do you guys use?

The reason I have to ask here is I need to make a new smokehouse and I
am trying to decide if I should do that or just buy one of these
"smokers"... I have thought of making a hybrid using one of them
though with my Father in laws' Baffle system for redirecting smoke and
at least 6 feet with 8 inch stovepipe...

I could make a nice box out of wood if I wanted to...

I use hickory, mesquite, or, if I can get it, apple. We had to cut down a
hickory tree in the back yard, so I've had lots of hickory to use.
--

Hope you're having a great day!

John H

On Fri, 26 Nov 2010 22:11:35 -0500, L G wrote:

John H wrote:
On Fri, 26 Nov 2010 11:19:19 -0500,
wrote:


On Fri, 26 Nov 2010 09:28:13 -0500, wrote:


Liberals don't want you profiling. They do it all the time. It's called "sizing up" the opponent. The thing is when they make a mistake, they never admit they were wrong. Check out Krause, Deplume, Jps, Donny etc. You'll see what I mean.

Knock it off. Seriously.

Hope your Thanksgiving went well! My rotisserie turkey was spectacular. Just
wish I could do one bigger than 15 lbs, 'cause there's not enough leftovers for
another meal. This year I put the ham on a water smoker for about four hours.
Wow. What a great flavor.

I have a WSM and the water pan is just a messy heat-sink. I use mine a
lot for other meats and have learned that filling it with clean sand and
covering that with foil does the same job - maybe better, without the
need to watch the water and clean the pan later.

Normally, the water pan lasts for about six hours before needing a refill. I use
it to add flavor to whatever I'm smokings, unless it's fish. With fish I just
use water.

A decent sized turkey will take about ten hours to smoke, so I usually have to
add water (or wine, etc) only once or twice.
--

Hope you're having a great day!

John H

On Fri, 26 Nov 2010 22:13:46 -0500, L G wrote:

wrote:
On Fri, 26 Nov 2010 11:53:59 -0500, I am Tosk
wrote:


What is a "Water Smoker"?

A smoker with a pan of water under the food. It puts some steam in the
smoke.
Most of them do it.

It really doesn't add anything to the meat that you are smoking. I have
read a lot and learned a lot. There are other methods that are simpler
and cleaner. Sand is the favorite. Nothing in the pan is 2nd.

To each his own. I think adding ingredients to the water, like wine or cloves or
lemons, etc, does add flavor.

I don't see why cleanliness is a problem.
--

Hope you're having a great day!

John H

On Fri, 26 Nov 2010 23:49:06 -0500, I am Tosk
wrote:

In article ,
says...

wrote:
On Fri, 26 Nov 2010 11:53:59 -0500, I am Tosk
wrote:


What is a "Water Smoker"?

A smoker with a pan of water under the food. It puts some steam in the
smoke.
Most of them do it.

It really doesn't add anything to the meat that you are smoking. I have
read a lot and learned a lot. There are other methods that are simpler
and cleaner. Sand is the favorite. Nothing in the pan is 2nd.

Well, if you are still talking about cooking the meat at 225 plus
degrees, you are reading the wrong material

My Weber grill cooks at that temp, but not the smoker. The water never gets hot
enough to boil.
--

Hope you're having a great day!

John H

In article ,
says...

In article ,
says...

In article ,
says...

On Fri, 26 Nov 2010 17:23:44 -0500, John H
wrote:

Cold winds or temps can
easily add a couple hours to the smoking time.

That may be the problem. It is not that cold here. I do notice when it
is in the 50s my gas grille is not as hot.

So, you guys are really cooking the birds as opposed to actually
"smoking" them. If the pop up timer is going off, it must be cooked, not
smoked. Not a big deal really as long as you get the flavor I guess...

What kind of wood do you guys use?

The reason I have to ask here is I need to make a new smokehouse and I
am trying to decide if I should do that or just buy one of these
"smokers"... I have thought of making a hybrid using one of them
though with my Father in laws' Baffle system for redirecting smoke and
at least 6 feet with 8 inch stovepipe...

I could make a nice box out of wood if I wanted to...

If you buy a smoker, make it an offset firebox kind. Much easier to
regulate. I've even used mine to smoke cheese.

On Sat, 27 Nov 2010 10:38:26 -0500, I am Tosk
wrote:

In article ,
says...

On Fri, 26 Nov 2010 18:14:59 -0500, I am Tosk
wrote:

In article ,
says...

In article ,
says...

On Fri, 26 Nov 2010 17:23:44 -0500, John H
wrote:

Cold winds or temps can
easily add a couple hours to the smoking time.

That may be the problem. It is not that cold here. I do notice when it
is in the 50s my gas grille is not as hot.

So, you guys are really cooking the birds as opposed to actually
"smoking" them. If the pop up timer is going off, it must be cooked, not
smoked. Not a big deal really as long as you get the flavor I guess...

What kind of wood do you guys use?

The reason I have to ask here is I need to make a new smokehouse and I
am trying to decide if I should do that or just buy one of these
"smokers"... I have thought of making a hybrid using one of them
though with my Father in laws' Baffle system for redirecting smoke and
at least 6 feet with 8 inch stovepipe...

I could make a nice box out of wood if I wanted to...

I use hickory, mesquite, or, if I can get it, apple. We had to cut down a
hickory tree in the back yard, so I've had lots of hickory to use.

I use Hickory and Apple when I can get apple. Is your Hickory of the
"Shag Bark"? I have a huge hunk of Shag Bark here I use.

I am trying to decide what wood to make the smoker out of, I can
actually get Hickory boards, air dried but it costs big..

I believe it was the shellbark, but I wouldn't bet big money on it. Bugs got it.
--

Hope you're having a great day!

John H

On Sat, 27 Nov 2010 10:40:28 -0500, I am Tosk
wrote:

In article ,
says...

On Fri, 26 Nov 2010 18:02:58 -0500, I am Tosk
wrote:

In article ,
says...

On Fri, 26 Nov 2010 17:23:44 -0500, John H
wrote:

Cold winds or temps can
easily add a couple hours to the smoking time.

That may be the problem. It is not that cold here. I do notice when it
is in the 50s my gas grille is not as hot.

So, you guys are really cooking the birds as opposed to actually
"smoking" them. If the pop up timer is going off, it must be cooked, not
smoked. Not a big deal really as long as you get the flavor I guess...

Why do you say, "If the pop up timer....?"

The timer indicates the internal temp of the meat has reached a 'safe to eat'
state. Whether or not the bird has a pop up gauge (not a timer), it must still
be 'cooked' to a state of doneness.

No, not if it's smoked... My smoked meat never gets above 160 degrees,
it's smoked, not cooked.

Well, that's fine. As long as 160F has killed all the bad things, you're good to
go. I don't know the temp required to pop out the gauge, but I'm guessing it's
at the 'safe to eat' temp. For a turkey breast, which is where the gauge is, the
experts say:

"The best temperature to remove the turkey for perfectly cooked white meat is
155-160 degrees breast temperature."

http://www.cooks.com/rec/story/66/

So, I'd say we're both smoking. But I'd sure not say that my turkey wasn't
smoked!!
--

Hope you're having a great day!

John H

On Sat, 27 Nov 2010 10:41:52 -0500, Crotchedy Harry wrote:

In article ,
says...

In article ,
says...

In article ,
says...

On Fri, 26 Nov 2010 17:23:44 -0500, John H
wrote:

Cold winds or temps can
easily add a couple hours to the smoking time.

That may be the problem. It is not that cold here. I do notice when it
is in the 50s my gas grille is not as hot.

So, you guys are really cooking the birds as opposed to actually
"smoking" them. If the pop up timer is going off, it must be cooked, not
smoked. Not a big deal really as long as you get the flavor I guess...

What kind of wood do you guys use?

The reason I have to ask here is I need to make a new smokehouse and I
am trying to decide if I should do that or just buy one of these
"smokers"... I have thought of making a hybrid using one of them
though with my Father in laws' Baffle system for redirecting smoke and
at least 6 feet with 8 inch stovepipe...

I could make a nice box out of wood if I wanted to...

If you buy a smoker, make it an offset firebox kind. Much easier to
regulate. I've even used mine to smoke cheese.

The easy way to regulate a Brinkman's is to take the lid off every now and then.
Each time the lid is removed and the heat is allowed to escape, a half hour gets
added to the cooking time.
--

Hope you're having a great day!

John H

I am Tosk wrote:
In articlew_idnRYXdLCu523RnZ2dnUVZ_vydnZ2d@giganews. com,
says...

JustWaitAFrekinMinute! wrote:

On Nov 26, 1:29 pm, wrote:


On Fri, 26 Nov 2010 11:53:59 -0500, I am Tosk

wrote:


What is a "Water Smoker"?


A smoker with a pan of water under the food. It puts some steam in the
smoke.
Most of them do it.


How low can you keep the temps on something like that? I smoke my meat
at 160 degrees F and don't let the smoke house get hotter. I do that
with a length of 8" pipe from the fire box to the smokehouse... I
always wondered how you kept the temps that low for so long without
some flame in the firebox...


160º is low. 225º+ is typical. Since most meat has to be cooked to
more than 160º it must take a long time to get it to pit temp.

No, 225 is way to high, that is cooking the meat. Properly smoked meat
never get's above 160 to 165 degrees... If you are hotter than that, you
are cooking the meat. When I am done smoking pork, it's still reddish as
if it's raw but the taste and texture are fine... And it is safe to eat.
Once smoked properly, it keeps real well too.

Don't be fooled by the BBQ equipment makers play on words... Those
things you guys are using are BBQ grills, not smokers. They cook the
meat, they don't smoke it.. Come by my place sometime and I will show
you some smoked meat

Not trying to be a prick but I am getting ready to build a new smoke
house, and was curious...



Properly smoke pork shoulder is 190º and beef brisket is 170º. How can
you reach those temps with a 165º smoker?