Mean Jean
Gold Member
Turkey on at 11:45pm, 15 minutes ahead of schedule.
I'm going to add another 10 briquettes and go to bed....for 2 hours.
I'm going to add another 10 briquettes and go to bed....for 2 hours.
meat smoker
- Thread starter ihuntbear
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NormL
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- Manitoba, Canada
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- Craftsman GT18, Ford 601 / FEL, Oliver 550 / FEL
Hmmm.... didn't see a padlock on that grill/smoker. I just might drop by and sniff:licking::laughing:.
Mean Jean
Gold Member
MossflowerWoods
Super Member
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- Fredericksburg, VA
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I have a 12lb or so fresh turkey in the fridge. I think I will smoke it today also!
You've inspired me!
Yummy, yummy Smoked TURKEY!
David
You've inspired me!
Yummy, yummy Smoked TURKEY!
David
Mean Jean
Gold Member
My wife is unhappy as the alarm went off every 3 hours.
I'm feeling a bit crusty as well.
Hopefully the turkey will make it worth it.
This is the maiden voyage for my new smoker.
I find a load of charcoal holds at 200 Fahrenheit easily.
Very happy with ease of use.
A fire box off to the side certainly helps to keep the heat in.
I fashioned a wind break which is helping keep the heat up.
Notice the chimney pipe.
I've got a drip pan under the turkey, it's got the broth in it.
I'm going to start basting with butter....that's right...BUTTER.
I'm feeling a bit crusty as well.
Hopefully the turkey will make it worth it.
This is the maiden voyage for my new smoker.
I find a load of charcoal holds at 200 Fahrenheit easily.
Very happy with ease of use.
A fire box off to the side certainly helps to keep the heat in.
I fashioned a wind break which is helping keep the heat up.
Notice the chimney pipe.
I've got a drip pan under the turkey, it's got the broth in it.
I'm going to start basting with butter....that's right...BUTTER.
Attachments
Mean Jean
Gold Member
The turkey has landed!
I stuck it with a meat thermometer and it reads 180F
Aka good to go.
I now know that a 15lb bird takes 8 hours at 200F
I forgot to mention I used hickory chips on the charcoal.
I soaked the chips in water, added a handful every time I added charcoal.
It's too bad this picture isn't scratch and sniff.
Tom is sitting in a roasting pan on the stove and the house smells wonderful.
I stuck it with a meat thermometer and it reads 180F
Aka good to go.
I now know that a 15lb bird takes 8 hours at 200F
I forgot to mention I used hickory chips on the charcoal.
I soaked the chips in water, added a handful every time I added charcoal.
It's too bad this picture isn't scratch and sniff.
Tom is sitting in a roasting pan on the stove and the house smells wonderful.
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Iplayfarmer
Super Member
You make me want to build a smoker. I still have to try an overnight roast in the steam cabinet that they got me at work. That will be tender, but won't have the flavor of a smoked meat.
New guy here, just had to share a few pictures of our smoking operation. Did 190 pounds of summer sausage and hot sticks (slim jim's) this past winter. We went portable about 4 years ago when we found an old electrical cabinet.
Picture right after we finished making sausage.
Loading the fire box up with some hot coals and some green apple wood.
Smoke starting to roll.
Access door looking into the smoker while in process.
After 5 hours of smoking and about 4-5 days of drying, the finished product.
We have done bacon and sausage so far. We are thinking about ribs or chicken in the summer months. We just would need to run the temp higher. I normally smoke at 80-90 degrees.
Picture right after we finished making sausage.
Loading the fire box up with some hot coals and some green apple wood.
Smoke starting to roll.
Access door looking into the smoker while in process.
After 5 hours of smoking and about 4-5 days of drying, the finished product.
We have done bacon and sausage so far. We are thinking about ribs or chicken in the summer months. We just would need to run the temp higher. I normally smoke at 80-90 degrees.
MossflowerWoods
Super Member
- Joined
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- Messages
- 5,419
- Location
- Fredericksburg, VA
- Tractor
- Kioti DK50SE HST w/FEL, Gravely 60" ZTR Mower. Stihl MS290 (selling), CS261, & FS190 + Echo CS400 & 2010 F-350 6.4 PSD snowplow truck
Welcome to TBN!
You have an AWESOME smoker sir!
You fit right in here. I look forward to more of your posts.
Be well.
David
Nice setup hbud!
Here is a BBQ meatloaf recipe for you guys to try if interested. I have been working on meatloaf for several years and this is where it is right now we like it hope you guys do too enjoy! I personally think meatloaf samichs are the best samich's there is.
2.5# 80/20 chuck
1 pack Lipton beefy onion soup mix
1 pack Hidden Valley ranch dressing mix
2 tbsp smoke
2 tbsp worc
1/2 tbsp salt
1/2 tbsp blk pep
2 eggs
1 1/2c crushed crackers (I used left over ritz and club crackers we had left over from Christmas)
1/2c milk
1/2c ketchup
1/2c (handful) shredded carrots
1/2 can sweet peas (drain and pour 1/2 into baggy and freeze 1 hr this saved me a trip to town for frozen peas fwtw)
Topping-
1/2 c Ketchup
2 tbsp worc
1/2 tbsp meatloaf seasoning mix
stir all together
Mix everything except meat and peas and crackers in a bowl. Then put meat in and work together with rubber gloves on let sit in frig an hour.
After an hour sitting in frig to re-constitute the onions in soup mix add crackers but dont get too carried away just lightly mix in.
Make 2 loafs out of it and flatten them and then spread out the peas on them pat in slightly and fold over and shape into the shape you want.
Just before I put them on smoker I gave them a good coating of Smokin Guns hot rub (since this is a BBQ recipe) and the same pretty heavy coat of ObieQues Steakmaker (good stuff on beef!) and McCormick's California blend Garlic salt a light coat of that.
Smoked at 350 for close to 1 hr with Hickory and used Apple wood slices in my smoke adder. (thanks to my buddy Dennis trimming his fruit trees and saving the branches for me) The meat was about 160-170 deg internal @ 1 hr and added topping and cooked 15 minutes more. Excellent BBQ flavor and smoke ring was a good 1" into the meat.
Here is a BBQ meatloaf recipe for you guys to try if interested. I have been working on meatloaf for several years and this is where it is right now we like it hope you guys do too enjoy! I personally think meatloaf samichs are the best samich's there is.
2.5# 80/20 chuck
1 pack Lipton beefy onion soup mix
1 pack Hidden Valley ranch dressing mix
2 tbsp smoke
2 tbsp worc
1/2 tbsp salt
1/2 tbsp blk pep
2 eggs
1 1/2c crushed crackers (I used left over ritz and club crackers we had left over from Christmas)
1/2c milk
1/2c ketchup
1/2c (handful) shredded carrots
1/2 can sweet peas (drain and pour 1/2 into baggy and freeze 1 hr this saved me a trip to town for frozen peas fwtw)
Topping-
1/2 c Ketchup
2 tbsp worc
1/2 tbsp meatloaf seasoning mix
stir all together
Mix everything except meat and peas and crackers in a bowl. Then put meat in and work together with rubber gloves on let sit in frig an hour.
After an hour sitting in frig to re-constitute the onions in soup mix add crackers but dont get too carried away just lightly mix in.
Make 2 loafs out of it and flatten them and then spread out the peas on them pat in slightly and fold over and shape into the shape you want.
Just before I put them on smoker I gave them a good coating of Smokin Guns hot rub (since this is a BBQ recipe) and the same pretty heavy coat of ObieQues Steakmaker (good stuff on beef!) and McCormick's California blend Garlic salt a light coat of that.
Smoked at 350 for close to 1 hr with Hickory and used Apple wood slices in my smoke adder. (thanks to my buddy Dennis trimming his fruit trees and saving the branches for me) The meat was about 160-170 deg internal @ 1 hr and added topping and cooked 15 minutes more. Excellent BBQ flavor and smoke ring was a good 1" into the meat.
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