|
Happy Thanksgiving!
It's now about 5:25, the turkey just got put on the smoker, and I'm going
back to bed! Hope your Thanksgiving is very special! John H |
Happy Thanksgiving!
"John H." wrote in message ... It's now about 5:25, the turkey just got put on the smoker, and I'm going back to bed! Hope your Thanksgiving is very special! John H Happy Thanksgiving to you too, smoked turkey is by far the best |
Happy Thanksgiving!
John H. wrote:
It's now about 5:25, the turkey just got put on the smoker, and I'm going back to bed! Hope your Thanksgiving is very special! John H ================================== And the same to you , John. Winter has come early to Michigan. 3" of snow and 19* as of 9 AM. OH MY! I'm not ready for this!! ------- Norm |
Happy Thanksgiving!
"John H." wrote in message ... Hope your Thanksgiving is very special! John H Same to you and your family John. |
Happy Thanksgiving!
They're always special around here.
A great time to be thankful for what you have and in many case's...have not. |
Happy Thanksgiving!
On Thu, 24 Nov 2005 09:09:55 -0500, "MikeT"
wrote: "John H." wrote in message .. . It's now about 5:25, the turkey just got put on the smoker, and I'm going back to bed! Hope your Thanksgiving is very special! John H Happy Thanksgiving to you too, smoked turkey is by far the best Thanks Mike. I made two turkeys. One on the smoker, and one on the rotisserie on the Weber. Both were great, but the one on the smoker got the best reviews. I overcooked the rotisserie bird a little because some guests were about an hour late. -- John H "It's not a *baby* kicking, beautiful bride, it's just a fetus!" A Famous Hypocrite |
Happy Thanksgiving!
|
Happy Thanksgiving!
On Thu, 24 Nov 2005 09:37:12 -0500, " *JimH*" wrote:
"John H." wrote in message .. . Hope your Thanksgiving is very special! John H Same to you and your family John. Thanks Jim. We had a great time. WAY too much food. Hope you had a great day also. -- John H "It's not a *baby* kicking, beautiful bride, it's just a fetus!" A Famous Hypocrite |
Happy Thanksgiving!
|
Happy Thanksgiving!
John H. wrote:
Thanks Mike. I made two turkeys. One on the smoker, and one on the rotisserie on the Weber. Both were great, but the one on the smoker got the best reviews. I overcooked the rotisserie bird a little because some guests were about an hour late. John, Smoked turkey is one of the best. I'd love to get my hands on a pheasant to try. What wood did you choose for your smoke? For a turkey, I like a 50/50 mix of hickory and cherry. I did the deep fry this year to save time. Still very good. On Topic (maybe) - I also frequently smoke kingfish and dolphin. It's great to eat warm, cold, or mixed with some cream cheese and spices in a fish dip. Dan |
Happy Thanksgiving!
On Fri, 25 Nov 2005 02:10:18 GMT, Dan Krueger
wrote: John H. wrote: Thanks Mike. I made two turkeys. One on the smoker, and one on the rotisserie on the Weber. Both were great, but the one on the smoker got the best reviews. I overcooked the rotisserie bird a little because some guests were about an hour late. John, Smoked turkey is one of the best. I'd love to get my hands on a pheasant to try. What wood did you choose for your smoke? For a turkey, I like a 50/50 mix of hickory and cherry. I did the deep fry this year to save time. Still very good. On Topic (maybe) - I also frequently smoke kingfish and dolphin. It's great to eat warm, cold, or mixed with some cream cheese and spices in a fish dip. Dan We had to cut down a hickory a couple years ago, and it is slowly getting used in the smoker. I also like mesquite, but now that I've got all the hickory, I don't buy anything else. In Germany I'd get apple wood when the Germans pruned their apple trees. Apple makes a great wood for a turkey. I've smoke salmon many times, but never any of the other fish you mentioned. The salmon takes only about an hour on the smoker, and we love it! -- John H "It's not a *baby* kicking, beautiful bride, it's just a fetus!" A Famous Hypocrite |
Happy Thanksgiving!
"John H." wrote in message ... On Thu, 24 Nov 2005 09:21:33 -0500, (N.L. Eckert) wrote: John H. wrote: It's now about 5:25, the turkey just got put on the smoker, and I'm going back to bed! Hope your Thanksgiving is very special! John H ================================== And the same to you , John. Winter has come early to Michigan. 3" of snow and 19* as of 9 AM. OH MY! I'm not ready for this!! ------- Norm We had our first dusting last night! This morning there was still some snow on the deck, which made carrying the bird out to the smoker in bare feet a miserable experience! -- John H "It's not a *baby* kicking, beautiful bride, it's just a fetus!" A Famous Hypocrite Glad to hear (via your other posts) that you had a good TGiving John. Weather here this morning (actually last night) was pretty bad with high winds, blowing snow and icy interstates. We must have passed about a dozen cars and one tractor trailer (flipped over) in the median. The first snowfall of the year is always the worst.............having it happen on Turkey day made it especially bad as *all* the a-hole drivers were out. We made it to my sisters without a problem and had a wonderful day with the family.....and a terrific feast. ;-) |
Happy Thanksgiving!
On Thu, 24 Nov 2005 22:50:22 -0500, " *JimH*" wrote:
"John H." wrote in message .. . On Thu, 24 Nov 2005 09:21:33 -0500, (N.L. Eckert) wrote: John H. wrote: It's now about 5:25, the turkey just got put on the smoker, and I'm going back to bed! Hope your Thanksgiving is very special! John H ================================== And the same to you , John. Winter has come early to Michigan. 3" of snow and 19* as of 9 AM. OH MY! I'm not ready for this!! ------- Norm We had our first dusting last night! This morning there was still some snow on the deck, which made carrying the bird out to the smoker in bare feet a miserable experience! -- John H "It's not a *baby* kicking, beautiful bride, it's just a fetus!" A Famous Hypocrite Glad to hear (via your other posts) that you had a good TGiving John. Weather here this morning (actually last night) was pretty bad with high winds, blowing snow and icy interstates. We must have passed about a dozen cars and one tractor trailer (flipped over) in the median. The first snowfall of the year is always the worst.............having it happen on Turkey day made it especially bad as *all* the a-hole drivers were out. We made it to my sisters without a problem and had a wonderful day with the family.....and a terrific feast. ;-) Thanks. Glad to hear yours was good also. One nice thing about being the Opa is that the kids get to do the driving! -- John H "It's not a *baby* kicking, beautiful bride, it's just a fetus!" A Famous Hypocrite |
Happy Thanksgiving!
"Dan Krueger" wrote in message
k.net... On Topic (maybe) - I also frequently smoke kingfish and dolphin. It's great to eat warm, cold, or mixed with some cream cheese and spices in a fish dip. Dan, That is sick, I can't believe you would eat Flipper. ps - I know it was the fish Dolphin and not the mammal dolphin, but I couldn't help myself. ; ) |
Happy Thanksgiving!
JohnH,
What kind of Smoker do you use. I had one similar to this: http://www.americasbestbbq.com/morei...t_ID=455627799 and it was such a pain to clean up, I finally stopped using it. If I had extra space on the porch, and still eat meat often, I would like a smoker that didn't require the clean up after each use. Similar to this: http://www.americasbestbbq.com/morei...t_ID=455628877 I loved the taste of chicken and fished smoked. "John H." wrote in message ... On Fri, 25 Nov 2005 02:10:18 GMT, Dan Krueger wrote: John H. wrote: Thanks Mike. I made two turkeys. One on the smoker, and one on the rotisserie on the Weber. Both were great, but the one on the smoker got the best reviews. I overcooked the rotisserie bird a little because some guests were about an hour late. John, Smoked turkey is one of the best. I'd love to get my hands on a pheasant to try. What wood did you choose for your smoke? For a turkey, I like a 50/50 mix of hickory and cherry. I did the deep fry this year to save time. Still very good. On Topic (maybe) - I also frequently smoke kingfish and dolphin. It's great to eat warm, cold, or mixed with some cream cheese and spices in a fish dip. Dan We had to cut down a hickory a couple years ago, and it is slowly getting used in the smoker. I also like mesquite, but now that I've got all the hickory, I don't buy anything else. In Germany I'd get apple wood when the Germans pruned their apple trees. Apple makes a great wood for a turkey. I've smoke salmon many times, but never any of the other fish you mentioned. The salmon takes only about an hour on the smoker, and we love it! -- John H "It's not a *baby* kicking, beautiful bride, it's just a fetus!" A Famous Hypocrite |
Happy Thanksgiving!
Sir Rodney Smithers wrote:
"Dan Krueger" wrote in message k.net... On Topic (maybe) - I also frequently smoke kingfish and dolphin. It's great to eat warm, cold, or mixed with some cream cheese and spices in a fish dip. Dan, That is sick, I can't believe you would eat Flipper. ps - I know it was the fish Dolphin and not the mammal dolphin, but I couldn't help myself. ; ) No, it was a Bottlenose dolphin. I just happen to have a HUGE smoker. The dorsal fin was sold to a local shop that makes beautiful handbags. Dan ps - I also couldn't help it. |
Happy Thanksgiving!
Sir Rodney Smithers wrote:
JohnH, What kind of Smoker do you use. I had one similar to this: http://www.americasbestbbq.com/morei...t_ID=455627799 and it was such a pain to clean up, I finally stopped using it. If I had extra space on the porch, and still eat meat often, I would like a smoker that didn't require the clean up after each use. Similar to this: http://www.americasbestbbq.com/morei...t_ID=455628877 I loved the taste of chicken and fished smoked. Do yourself a favor and get a "WSM". Same footprint as you electric. Here's a like for one of the better prices on the net... http://tinyurl.com/afpro Then you go to... http://www.virtualweberbullet.com/ Enjoy! Dan |
Happy Thanksgiving!
On Fri, 25 Nov 2005 19:06:26 -0500, "Sir Rodney Smithers" Ask me about my
knighthood. wrote: JohnH, What kind of Smoker do you use. I had one similar to this: http://www.americasbestbbq.com/morei...t_ID=455627799 and it was such a pain to clean up, I finally stopped using it. If I had extra space on the porch, and still eat meat often, I would like a smoker that didn't require the clean up after each use. Similar to this: http://www.americasbestbbq.com/morei...t_ID=455628877 I loved the taste of chicken and fished smoked. I have a Brinkman I've had for about 15 years now. The only cleaning it gets is the grill and the water pan. I would love to have one of the Texas smoker types also, mainly for beef brisket and pork shoulders (whole). Pork shoulders come out well on the Weber, but I've not been able to get a brisket to do well on the Weber or the smoker. -- John H "It's not a *baby* kicking, beautiful bride, it's just a fetus!" A Famous Self-obsessed Hypocrite |
Happy Thanksgiving!
On Sat, 26 Nov 2005 00:17:37 GMT, Dan Krueger
wrote: Sir Rodney Smithers wrote: JohnH, What kind of Smoker do you use. I had one similar to this: http://www.americasbestbbq.com/morei...t_ID=455627799 and it was such a pain to clean up, I finally stopped using it. If I had extra space on the porch, and still eat meat often, I would like a smoker that didn't require the clean up after each use. Similar to this: http://www.americasbestbbq.com/morei...t_ID=455628877 I loved the taste of chicken and fished smoked. Do yourself a favor and get a "WSM". Same footprint as you electric. Here's a like for one of the better prices on the net... http://tinyurl.com/afpro Then you go to... http://www.virtualweberbullet.com/ Enjoy! Dan Charcoal smokers are a pain in the ass. The charcoal must be replaced about every 3 hours or so, and doing so is a lot of work. The electric unit in the bottom of the Brinkman makes the job much easier, and provides an even heat source. I know my turkey will take 40 min per lb. With charcoal, it's a guessing game. -- John H "It's not a *baby* kicking, beautiful bride, it's just a fetus!" A Famous Self-obsessed Hypocrite |
Happy Thanksgiving!
John H. wrote:
On Sat, 26 Nov 2005 00:17:37 GMT, Dan Krueger wrote: Sir Rodney Smithers wrote: JohnH, What kind of Smoker do you use. I had one similar to this: http://www.americasbestbbq.com/morei...t_ID=455627799 and it was such a pain to clean up, I finally stopped using it. If I had extra space on the porch, and still eat meat often, I would like a smoker that didn't require the clean up after each use. Similar to this: http://www.americasbestbbq.com/morei...t_ID=455628877 I loved the taste of chicken and fished smoked. Do yourself a favor and get a "WSM". Same footprint as you electric. Here's a like for one of the better prices on the net... http://tinyurl.com/afpro Then you go to... http://www.virtualweberbullet.com/ Enjoy! Dan Charcoal smokers are a pain in the ass. The charcoal must be replaced about every 3 hours or so, and doing so is a lot of work. The electric unit in the bottom of the Brinkman makes the job much easier, and provides an even heat source. I know my turkey will take 40 min per lb. With charcoal, it's a guessing game. John, For starters, you don't use conventional charcoal. You use lump charcoal - the real thing. The right stuff will last for 6-8 hours without any intervention. Dry wood chips added early in the process smoke the meat. As for the guessing game, a remote thermometer will show you your smoker temp as well as your meat. You can set alarms to warn you if it's too cold or when the meat is done. Good smokers like the WSM, Kamados ($$), etc. will hold their temperature very well for a long period of time. The OP (Smithers?) was looking at an offset smoker. They aren't available in any electric form that I have seen. Once you try a lump charcoal smoker (in any configuration) you won't go back! Dan |
Happy Thanksgiving!
"Dan Krueger" wrote in message k.net... Sir Rodney Smithers wrote: "Dan Krueger" wrote in message k.net... On Topic (maybe) - I also frequently smoke kingfish and dolphin. It's great to eat warm, cold, or mixed with some cream cheese and spices in a fish dip. Dan, That is sick, I can't believe you would eat Flipper. ps - I know it was the fish Dolphin and not the mammal dolphin, but I couldn't help myself. ; ) No, it was a Bottlenose dolphin. I just happen to have a HUGE smoker. The dorsal fin was sold to a local shop that makes beautiful handbags. Dan Yeah, sure Dan. You are a very, very bad man. (Seinfeld) http://tinyurl.com/27zyv insert smiley face |
Happy Thanksgiving!
*JimH* wrote:
"Dan Krueger" wrote in message k.net... Sir Rodney Smithers wrote: "Dan Krueger" wrote in message link.net... On Topic (maybe) - I also frequently smoke kingfish and dolphin. It's great to eat warm, cold, or mixed with some cream cheese and spices in a fish dip. Dan, That is sick, I can't believe you would eat Flipper. ps - I know it was the fish Dolphin and not the mammal dolphin, but I couldn't help myself. ; ) No, it was a Bottlenose dolphin. I just happen to have a HUGE smoker. The dorsal fin was sold to a local shop that makes beautiful handbags. Dan Yeah, sure Dan. You are a very, very bad man. (Seinfeld) http://tinyurl.com/27zyv insert smiley face LOL! Very nice! Dan |
Happy Thanksgiving!
On Sat, 26 Nov 2005 01:57:28 GMT, Dan Krueger
wrote: John H. wrote: On Sat, 26 Nov 2005 00:17:37 GMT, Dan Krueger wrote: Sir Rodney Smithers wrote: JohnH, What kind of Smoker do you use. I had one similar to this: http://www.americasbestbbq.com/morei...t_ID=455627799 and it was such a pain to clean up, I finally stopped using it. If I had extra space on the porch, and still eat meat often, I would like a smoker that didn't require the clean up after each use. Similar to this: http://www.americasbestbbq.com/morei...t_ID=455628877 I loved the taste of chicken and fished smoked. Do yourself a favor and get a "WSM". Same footprint as you electric. Here's a like for one of the better prices on the net... http://tinyurl.com/afpro Then you go to... http://www.virtualweberbullet.com/ Enjoy! Dan Charcoal smokers are a pain in the ass. The charcoal must be replaced about every 3 hours or so, and doing so is a lot of work. The electric unit in the bottom of the Brinkman makes the job much easier, and provides an even heat source. I know my turkey will take 40 min per lb. With charcoal, it's a guessing game. John, For starters, you don't use conventional charcoal. You use lump charcoal - the real thing. The right stuff will last for 6-8 hours without any intervention. Dry wood chips added early in the process smoke the meat. As for the guessing game, a remote thermometer will show you your smoker temp as well as your meat. You can set alarms to warn you if it's too cold or when the meat is done. Good smokers like the WSM, Kamados ($$), etc. will hold their temperature very well for a long period of time. The OP (Smithers?) was looking at an offset smoker. They aren't available in any electric form that I have seen. Once you try a lump charcoal smoker (in any configuration) you won't go back! Dan Now you may have a point there. I've never used lump charcoal for something like that. What's a remote thermometer? That's something else I've never heard of. I didn't see a thermometer on the Weber smoker, although there is one on my Weber grill. Coincidentally, my brother out in Seattle just bought a new grill/smoker called a Big Green Egg. http://www.biggreenegg.com/ Expensive as hell, but he thinks he'll get great results from it. BTW, I looked up Kamado only to find the the BGE has a close relationship with same. http://www.biggreenegg.com/history.htm Have you used one of these? Should I invest in one of those or a new Nikon D200? -- John H "It's not a *baby* kicking, beautiful bride, it's just a fetus!" A Famous Self-obsessed Hypocrite |
Happy Thanksgiving!
JohnH,
I used to eat meat, mostly chicken and fish, with every meal. Today, I eat substantially less meat, so I don't think I would buy a smoker, even though I love the taste of a smoked meat. My brother had the indirect smoker, and it cooked at a very low temp. You controlled the heat with vents in the charcoal chamber. There was a temp. gauge for the food chamber, and he used an remote temp. probe to keep up with the internal temp. of the meat. Since I didn't have a smoker, I tried a new recipe for cooking Turkey in a oven. It was by far the best Turkey I have had. The white meat was moist as can be. I purchased a fresh turkey, without the flavor solution (or self basting solution) injected into the bird. For the first time ever, I did not use stuffing (according to Alton Brown, the slower cooking time dries out the white meat). I placed fresh herbs and onions inside the bird to use aromatics to improve the taste of the meat. I used a broiler pan (flat with no sides) instead of a roasting pan. The roasting pan high sides, diverts the hottest air from the dark meat where it is needed, and directs it towards the white meat, causing the white meat to dry out. Since it would not be basted at all, I used olive oil to coat the skin, then applied a poultry rub to the skin. I preheated the oven to 500 degrees, and cooked the Turkey at 500 degrees for 30 min. This seared the outside of the bird, to keep the juices inside the bird. I then lowered the temp. to 350 degrees, covered the bird with aluminum foil, and cooked for approximately 2 1/2 to 3 hrs. I had an internal temp probe similar to this one ( http://www.amazon.co.uk/exec/obidos/...845067-0161568) so I could watch the temp of the turkey breast without opening the oven door. At 161 degrees (not at 160 or 162 degrees), I took the Turkey out of the oven, covered it with aluminum foil and let it rest for 30 min. This was the best bird ever, outside of a perfectly smoked turkey. ; ) This recipe is adapted from my favorite food scientist, Alton Brown. http://www.foodnetwork.com/food/reci...6_8389,00.html "John H." wrote in message ... On Sat, 26 Nov 2005 01:57:28 GMT, Dan Krueger wrote: John H. wrote: On Sat, 26 Nov 2005 00:17:37 GMT, Dan Krueger wrote: Sir Rodney Smithers wrote: JohnH, What kind of Smoker do you use. I had one similar to this: http://www.americasbestbbq.com/morei...t_ID=455627799 and it was such a pain to clean up, I finally stopped using it. If I had extra space on the porch, and still eat meat often, I would like a smoker that didn't require the clean up after each use. Similar to this: http://www.americasbestbbq.com/morei...t_ID=455628877 I loved the taste of chicken and fished smoked. Do yourself a favor and get a "WSM". Same footprint as you electric. Here's a like for one of the better prices on the net... http://tinyurl.com/afpro Then you go to... http://www.virtualweberbullet.com/ Enjoy! Dan Charcoal smokers are a pain in the ass. The charcoal must be replaced about every 3 hours or so, and doing so is a lot of work. The electric unit in the bottom of the Brinkman makes the job much easier, and provides an even heat source. I know my turkey will take 40 min per lb. With charcoal, it's a guessing game. John, For starters, you don't use conventional charcoal. You use lump charcoal - the real thing. The right stuff will last for 6-8 hours without any intervention. Dry wood chips added early in the process smoke the meat. As for the guessing game, a remote thermometer will show you your smoker temp as well as your meat. You can set alarms to warn you if it's too cold or when the meat is done. Good smokers like the WSM, Kamados ($$), etc. will hold their temperature very well for a long period of time. The OP (Smithers?) was looking at an offset smoker. They aren't available in any electric form that I have seen. Once you try a lump charcoal smoker (in any configuration) you won't go back! Dan Now you may have a point there. I've never used lump charcoal for something like that. What's a remote thermometer? That's something else I've never heard of. I didn't see a thermometer on the Weber smoker, although there is one on my Weber grill. Coincidentally, my brother out in Seattle just bought a new grill/smoker called a Big Green Egg. http://www.biggreenegg.com/ Expensive as hell, but he thinks he'll get great results from it. BTW, I looked up Kamado only to find the the BGE has a close relationship with same. http://www.biggreenegg.com/history.htm Have you used one of these? Should I invest in one of those or a new Nikon D200? -- John H "It's not a *baby* kicking, beautiful bride, it's just a fetus!" A Famous Self-obsessed Hypocrite |
Happy Thanksgiving!
My favorite recipe is similar.......it uses apples and pears along with
onions and fresh herbs in the body cavity......and I baste it with masala wine during the roasting. "Sir Rodney Smithers" Ask me about my knighthood. wrote in message ... JohnH, I used to eat meat, mostly chicken and fish, with every meal. Today, I eat substantially less meat, so I don't think I would buy a smoker, even though I love the taste of a smoked meat. My brother had the indirect smoker, and it cooked at a very low temp. You controlled the heat with vents in the charcoal chamber. There was a temp. gauge for the food chamber, and he used an remote temp. probe to keep up with the internal temp. of the meat. Since I didn't have a smoker, I tried a new recipe for cooking Turkey in a oven. It was by far the best Turkey I have had. The white meat was moist as can be. I purchased a fresh turkey, without the flavor solution (or self basting solution) injected into the bird. For the first time ever, I did not use stuffing (according to Alton Brown, the slower cooking time dries out the white meat). I placed fresh herbs and onions inside the bird to use aromatics to improve the taste of the meat. I used a broiler pan (flat with no sides) instead of a roasting pan. The roasting pan high sides, diverts the hottest air from the dark meat where it is needed, and directs it towards the white meat, causing the white meat to dry out. Since it would not be basted at all, I used olive oil to coat the skin, then applied a poultry rub to the skin. I preheated the oven to 500 degrees, and cooked the Turkey at 500 degrees for 30 min. This seared the outside of the bird, to keep the juices inside the bird. I then lowered the temp. to 350 degrees, covered the bird with aluminum foil, and cooked for approximately 2 1/2 to 3 hrs. I had an internal temp probe similar to this one ( http://www.amazon.co.uk/exec/obidos/...845067-0161568) so I could watch the temp of the turkey breast without opening the oven door. At 161 degrees (not at 160 or 162 degrees), I took the Turkey out of the oven, covered it with aluminum foil and let it rest for 30 min. This was the best bird ever, outside of a perfectly smoked turkey. ; ) This recipe is adapted from my favorite food scientist, Alton Brown. http://www.foodnetwork.com/food/reci...6_8389,00.html "John H." wrote in message ... On Sat, 26 Nov 2005 01:57:28 GMT, Dan Krueger wrote: John H. wrote: On Sat, 26 Nov 2005 00:17:37 GMT, Dan Krueger wrote: Sir Rodney Smithers wrote: JohnH, What kind of Smoker do you use. I had one similar to this: http://www.americasbestbbq.com/morei...t_ID=455627799 and it was such a pain to clean up, I finally stopped using it. If I had extra space on the porch, and still eat meat often, I would like a smoker that didn't require the clean up after each use. Similar to this: http://www.americasbestbbq.com/morei...t_ID=455628877 I loved the taste of chicken and fished smoked. Do yourself a favor and get a "WSM". Same footprint as you electric. Here's a like for one of the better prices on the net... http://tinyurl.com/afpro Then you go to... http://www.virtualweberbullet.com/ Enjoy! Dan Charcoal smokers are a pain in the ass. The charcoal must be replaced about every 3 hours or so, and doing so is a lot of work. The electric unit in the bottom of the Brinkman makes the job much easier, and provides an even heat source. I know my turkey will take 40 min per lb. With charcoal, it's a guessing game. John, For starters, you don't use conventional charcoal. You use lump charcoal - the real thing. The right stuff will last for 6-8 hours without any intervention. Dry wood chips added early in the process smoke the meat. As for the guessing game, a remote thermometer will show you your smoker temp as well as your meat. You can set alarms to warn you if it's too cold or when the meat is done. Good smokers like the WSM, Kamados ($$), etc. will hold their temperature very well for a long period of time. The OP (Smithers?) was looking at an offset smoker. They aren't available in any electric form that I have seen. Once you try a lump charcoal smoker (in any configuration) you won't go back! Dan Now you may have a point there. I've never used lump charcoal for something like that. What's a remote thermometer? That's something else I've never heard of. I didn't see a thermometer on the Weber smoker, although there is one on my Weber grill. Coincidentally, my brother out in Seattle just bought a new grill/smoker called a Big Green Egg. http://www.biggreenegg.com/ Expensive as hell, but he thinks he'll get great results from it. BTW, I looked up Kamado only to find the the BGE has a close relationship with same. http://www.biggreenegg.com/history.htm Have you used one of these? Should I invest in one of those or a new Nikon D200? -- John H "It's not a *baby* kicking, beautiful bride, it's just a fetus!" A Famous Self-obsessed Hypocrite |
Happy Thanksgiving!
Paul,
Do you start off cooking the bird at 500 degrees? If not give it a try. I had always heard a low temp was the key to a moist bird, they were wrong. "P. Fritz" wrote in message ... My favorite recipe is similar.......it uses apples and pears along with onions and fresh herbs in the body cavity......and I baste it with masala wine during the roasting. "Sir Rodney Smithers" Ask me about my knighthood. wrote in message ... JohnH, I used to eat meat, mostly chicken and fish, with every meal. Today, I eat substantially less meat, so I don't think I would buy a smoker, even though I love the taste of a smoked meat. My brother had the indirect smoker, and it cooked at a very low temp. You controlled the heat with vents in the charcoal chamber. There was a temp. gauge for the food chamber, and he used an remote temp. probe to keep up with the internal temp. of the meat. Since I didn't have a smoker, I tried a new recipe for cooking Turkey in a oven. It was by far the best Turkey I have had. The white meat was moist as can be. I purchased a fresh turkey, without the flavor solution (or self basting solution) injected into the bird. For the first time ever, I did not use stuffing (according to Alton Brown, the slower cooking time dries out the white meat). I placed fresh herbs and onions inside the bird to use aromatics to improve the taste of the meat. I used a broiler pan (flat with no sides) instead of a roasting pan. The roasting pan high sides, diverts the hottest air from the dark meat where it is needed, and directs it towards the white meat, causing the white meat to dry out. Since it would not be basted at all, I used olive oil to coat the skin, then applied a poultry rub to the skin. I preheated the oven to 500 degrees, and cooked the Turkey at 500 degrees for 30 min. This seared the outside of the bird, to keep the juices inside the bird. I then lowered the temp. to 350 degrees, covered the bird with aluminum foil, and cooked for approximately 2 1/2 to 3 hrs. I had an internal temp probe similar to this one ( http://www.amazon.co.uk/exec/obidos/...845067-0161568) so I could watch the temp of the turkey breast without opening the oven door. At 161 degrees (not at 160 or 162 degrees), I took the Turkey out of the oven, covered it with aluminum foil and let it rest for 30 min. This was the best bird ever, outside of a perfectly smoked turkey. ; ) This recipe is adapted from my favorite food scientist, Alton Brown. http://www.foodnetwork.com/food/reci...6_8389,00.html "John H." wrote in message ... On Sat, 26 Nov 2005 01:57:28 GMT, Dan Krueger wrote: John H. wrote: On Sat, 26 Nov 2005 00:17:37 GMT, Dan Krueger wrote: Sir Rodney Smithers wrote: JohnH, What kind of Smoker do you use. I had one similar to this: http://www.americasbestbbq.com/morei...t_ID=455627799 and it was such a pain to clean up, I finally stopped using it. If I had extra space on the porch, and still eat meat often, I would like a smoker that didn't require the clean up after each use. Similar to this: http://www.americasbestbbq.com/morei...t_ID=455628877 I loved the taste of chicken and fished smoked. Do yourself a favor and get a "WSM". Same footprint as you electric. Here's a like for one of the better prices on the net... http://tinyurl.com/afpro Then you go to... http://www.virtualweberbullet.com/ Enjoy! Dan Charcoal smokers are a pain in the ass. The charcoal must be replaced about every 3 hours or so, and doing so is a lot of work. The electric unit in the bottom of the Brinkman makes the job much easier, and provides an even heat source. I know my turkey will take 40 min per lb. With charcoal, it's a guessing game. John, For starters, you don't use conventional charcoal. You use lump charcoal - the real thing. The right stuff will last for 6-8 hours without any intervention. Dry wood chips added early in the process smoke the meat. As for the guessing game, a remote thermometer will show you your smoker temp as well as your meat. You can set alarms to warn you if it's too cold or when the meat is done. Good smokers like the WSM, Kamados ($$), etc. will hold their temperature very well for a long period of time. The OP (Smithers?) was looking at an offset smoker. They aren't available in any electric form that I have seen. Once you try a lump charcoal smoker (in any configuration) you won't go back! Dan Now you may have a point there. I've never used lump charcoal for something like that. What's a remote thermometer? That's something else I've never heard of. I didn't see a thermometer on the Weber smoker, although there is one on my Weber grill. Coincidentally, my brother out in Seattle just bought a new grill/smoker called a Big Green Egg. http://www.biggreenegg.com/ Expensive as hell, but he thinks he'll get great results from it. BTW, I looked up Kamado only to find the the BGE has a close relationship with same. http://www.biggreenegg.com/history.htm Have you used one of these? Should I invest in one of those or a new Nikon D200? -- John H "It's not a *baby* kicking, beautiful bride, it's just a fetus!" A Famous Self-obsessed Hypocrite |
Happy Thanksgiving!
Similar, this recipe calls for preheating to 450, then turning it down to
350 after you place the bird in the oven. "Sir Rodney Smithers" Ask me about my knighthood. wrote in message . .. Paul, Do you start off cooking the bird at 500 degrees? If not give it a try. I had always heard a low temp was the key to a moist bird, they were wrong. "P. Fritz" wrote in message ... My favorite recipe is similar.......it uses apples and pears along with onions and fresh herbs in the body cavity......and I baste it with masala wine during the roasting. "Sir Rodney Smithers" Ask me about my knighthood. wrote in message ... JohnH, I used to eat meat, mostly chicken and fish, with every meal. Today, I eat substantially less meat, so I don't think I would buy a smoker, even though I love the taste of a smoked meat. My brother had the indirect smoker, and it cooked at a very low temp. You controlled the heat with vents in the charcoal chamber. There was a temp. gauge for the food chamber, and he used an remote temp. probe to keep up with the internal temp. of the meat. Since I didn't have a smoker, I tried a new recipe for cooking Turkey in a oven. It was by far the best Turkey I have had. The white meat was moist as can be. I purchased a fresh turkey, without the flavor solution (or self basting solution) injected into the bird. For the first time ever, I did not use stuffing (according to Alton Brown, the slower cooking time dries out the white meat). I placed fresh herbs and onions inside the bird to use aromatics to improve the taste of the meat. I used a broiler pan (flat with no sides) instead of a roasting pan. The roasting pan high sides, diverts the hottest air from the dark meat where it is needed, and directs it towards the white meat, causing the white meat to dry out. Since it would not be basted at all, I used olive oil to coat the skin, then applied a poultry rub to the skin. I preheated the oven to 500 degrees, and cooked the Turkey at 500 degrees for 30 min. This seared the outside of the bird, to keep the juices inside the bird. I then lowered the temp. to 350 degrees, covered the bird with aluminum foil, and cooked for approximately 2 1/2 to 3 hrs. I had an internal temp probe similar to this one ( http://www.amazon.co.uk/exec/obidos/...845067-0161568) so I could watch the temp of the turkey breast without opening the oven door. At 161 degrees (not at 160 or 162 degrees), I took the Turkey out of the oven, covered it with aluminum foil and let it rest for 30 min. This was the best bird ever, outside of a perfectly smoked turkey. ; ) This recipe is adapted from my favorite food scientist, Alton Brown. http://www.foodnetwork.com/food/reci...6_8389,00.html "John H." wrote in message ... On Sat, 26 Nov 2005 01:57:28 GMT, Dan Krueger wrote: John H. wrote: On Sat, 26 Nov 2005 00:17:37 GMT, Dan Krueger wrote: Sir Rodney Smithers wrote: JohnH, What kind of Smoker do you use. I had one similar to this: http://www.americasbestbbq.com/morei...t_ID=455627799 and it was such a pain to clean up, I finally stopped using it. If I had extra space on the porch, and still eat meat often, I would like a smoker that didn't require the clean up after each use. Similar to this: http://www.americasbestbbq.com/morei...t_ID=455628877 I loved the taste of chicken and fished smoked. Do yourself a favor and get a "WSM". Same footprint as you electric. Here's a like for one of the better prices on the net... http://tinyurl.com/afpro Then you go to... http://www.virtualweberbullet.com/ Enjoy! Dan Charcoal smokers are a pain in the ass. The charcoal must be replaced about every 3 hours or so, and doing so is a lot of work. The electric unit in the bottom of the Brinkman makes the job much easier, and provides an even heat source. I know my turkey will take 40 min per lb. With charcoal, it's a guessing game. John, For starters, you don't use conventional charcoal. You use lump charcoal - the real thing. The right stuff will last for 6-8 hours without any intervention. Dry wood chips added early in the process smoke the meat. As for the guessing game, a remote thermometer will show you your smoker temp as well as your meat. You can set alarms to warn you if it's too cold or when the meat is done. Good smokers like the WSM, Kamados ($$), etc. will hold their temperature very well for a long period of time. The OP (Smithers?) was looking at an offset smoker. They aren't available in any electric form that I have seen. Once you try a lump charcoal smoker (in any configuration) you won't go back! Dan Now you may have a point there. I've never used lump charcoal for something like that. What's a remote thermometer? That's something else I've never heard of. I didn't see a thermometer on the Weber smoker, although there is one on my Weber grill. Coincidentally, my brother out in Seattle just bought a new grill/smoker called a Big Green Egg. http://www.biggreenegg.com/ Expensive as hell, but he thinks he'll get great results from it. BTW, I looked up Kamado only to find the the BGE has a close relationship with same. http://www.biggreenegg.com/history.htm Have you used one of these? Should I invest in one of those or a new Nikon D200? -- John H "It's not a *baby* kicking, beautiful bride, it's just a fetus!" A Famous Self-obsessed Hypocrite |
Happy Thanksgiving!
John H. wrote:
On Sat, 26 Nov 2005 01:57:28 GMT, Dan Krueger wrote: John H. wrote: On Sat, 26 Nov 2005 00:17:37 GMT, Dan Krueger wrote: Sir Rodney Smithers wrote: JohnH, What kind of Smoker do you use. I had one similar to this: http://www.americasbestbbq.com/morei...t_ID=455627799 and it was such a pain to clean up, I finally stopped using it. If I had extra space on the porch, and still eat meat often, I would like a smoker that didn't require the clean up after each use. Similar to this: http://www.americasbestbbq.com/morei...t_ID=455628877 I loved the taste of chicken and fished smoked. Do yourself a favor and get a "WSM". Same footprint as you electric. Here's a like for one of the better prices on the net... http://tinyurl.com/afpro Then you go to... http://www.virtualweberbullet.com/ Enjoy! Dan Charcoal smokers are a pain in the ass. The charcoal must be replaced about every 3 hours or so, and doing so is a lot of work. The electric unit in the bottom of the Brinkman makes the job much easier, and provides an even heat source. I know my turkey will take 40 min per lb. With charcoal, it's a guessing game. John, For starters, you don't use conventional charcoal. You use lump charcoal - the real thing. The right stuff will last for 6-8 hours without any intervention. Dry wood chips added early in the process smoke the meat. As for the guessing game, a remote thermometer will show you your smoker temp as well as your meat. You can set alarms to warn you if it's too cold or when the meat is done. Good smokers like the WSM, Kamados ($$), etc. will hold their temperature very well for a long period of time. The OP (Smithers?) was looking at an offset smoker. They aren't available in any electric form that I have seen. Once you try a lump charcoal smoker (in any configuration) you won't go back! Dan Now you may have a point there. I've never used lump charcoal for something like that. What's a remote thermometer? That's something else I've never heard of. I didn't see a thermometer on the Weber smoker, although there is one on my Weber grill. Coincidentally, my brother out in Seattle just bought a new grill/smoker called a Big Green Egg. http://www.biggreenegg.com/ Expensive as hell, but he thinks he'll get great results from it. BTW, I looked up Kamado only to find the the BGE has a close relationship with same. http://www.biggreenegg.com/history.htm Have you used one of these? Should I invest in one of those or a new Nikon D200? Here's the link for the remote thermometer I own: http://www.maverickhousewares.com/th...mote_therm.htm The BGE's and Kamado's are very nice. Since is doesn't get very cold here, I am happy with my Weber Smokey Mountain that cost $169.00 or so. Here's the lump charcoal I have been using lately. 8 hours at a constant 250º is not out of the question and the results are excellent! http://www.nakedwhiz.com/lumpdatabase/lumpbag54.htm Get the WSM and the D200! Dan |
Happy Thanksgiving!
On Sat, 26 Nov 2005 20:53:34 GMT, Dan Krueger
wrote: John H. wrote: On Sat, 26 Nov 2005 01:57:28 GMT, Dan Krueger wrote: John H. wrote: On Sat, 26 Nov 2005 00:17:37 GMT, Dan Krueger wrote: Sir Rodney Smithers wrote: JohnH, What kind of Smoker do you use. I had one similar to this: http://www.americasbestbbq.com/morei...t_ID=455627799 and it was such a pain to clean up, I finally stopped using it. If I had extra space on the porch, and still eat meat often, I would like a smoker that didn't require the clean up after each use. Similar to this: http://www.americasbestbbq.com/morei...t_ID=455628877 I loved the taste of chicken and fished smoked. Do yourself a favor and get a "WSM". Same footprint as you electric. Here's a like for one of the better prices on the net... http://tinyurl.com/afpro Then you go to... http://www.virtualweberbullet.com/ Enjoy! Dan Charcoal smokers are a pain in the ass. The charcoal must be replaced about every 3 hours or so, and doing so is a lot of work. The electric unit in the bottom of the Brinkman makes the job much easier, and provides an even heat source. I know my turkey will take 40 min per lb. With charcoal, it's a guessing game. John, For starters, you don't use conventional charcoal. You use lump charcoal - the real thing. The right stuff will last for 6-8 hours without any intervention. Dry wood chips added early in the process smoke the meat. As for the guessing game, a remote thermometer will show you your smoker temp as well as your meat. You can set alarms to warn you if it's too cold or when the meat is done. Good smokers like the WSM, Kamados ($$), etc. will hold their temperature very well for a long period of time. The OP (Smithers?) was looking at an offset smoker. They aren't available in any electric form that I have seen. Once you try a lump charcoal smoker (in any configuration) you won't go back! Dan Now you may have a point there. I've never used lump charcoal for something like that. What's a remote thermometer? That's something else I've never heard of. I didn't see a thermometer on the Weber smoker, although there is one on my Weber grill. Coincidentally, my brother out in Seattle just bought a new grill/smoker called a Big Green Egg. http://www.biggreenegg.com/ Expensive as hell, but he thinks he'll get great results from it. BTW, I looked up Kamado only to find the the BGE has a close relationship with same. http://www.biggreenegg.com/history.htm Have you used one of these? Should I invest in one of those or a new Nikon D200? Here's the link for the remote thermometer I own: http://www.maverickhousewares.com/th...mote_therm.htm The BGE's and Kamado's are very nice. Since is doesn't get very cold here, I am happy with my Weber Smokey Mountain that cost $169.00 or so. Here's the lump charcoal I have been using lately. 8 hours at a constant 250º is not out of the question and the results are excellent! http://www.nakedwhiz.com/lumpdatabase/lumpbag54.htm Get the WSM and the D200! Dan Cool! Thanks. I bought the D200 today.I'm hoping it'll get here before Christmas. -- John H "It's not a *baby* kicking, beautiful bride, it's just a fetus!" A Famous Self-obsessed Hypocrite |
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