BBQ Smokers

[2LaneCruzer]

Man, that looks like a shrine to the gods of BBQ! Now I know where the BBQ oracle resides! And...from the lay of the land, are you sure you don't live somewhere near Piedmont OK? :laughing:

 

[RobertN]

It is soooooooo much better than corn syrup high fructose regular coke...! Especially when Captain Morgan visits...

Even the 7-11 sells Mexican bottled Coca-Cola (made with cane sugar) in glass bottles.

 

[sseelhoff]

Here's my setup. Half gas grill, half smoker in a modified old time BBQ pit structure. On a patio/pergola setup.

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Good luck with your smoker.

Man, that looks like a shrine to the gods of BBQ! Now I know where the BBQ oracle resides! And...from the lay of the land, are you sure you don't live somewhere near Piedmont OK? :laughing:

A Pilgrimage to the BBQ Mecca is in order. That is an awesome set-up. But the proof is in the tasting.

 

[IslandTractor]

I have a newbie practical question for you experienced smokers: I am going to smoke an unstuffed 14lb brined turkey (will put some liquid, butter, fruit and spices in cavity but not pack it). I'll use an electric (Masterbuilt)and will use apple and cherry chips. I plan to set it for between 225 and 250F. When I checked out the recommended times I get wild variation from different sites. Some as low as six hours and some as high as ten hours. Assuming we are aiming for the traditional 165F max and will pull the bird out when I hit about 155-160, what cooking time should I expect? I will use a digital thermometer to check as I cook but need to figure out when to start the smoke in order to finish an hour or so before dinner.

Thanks and happy turkey day to all.

 

[sseelhoff]

I have a newbie practical question for you experienced smokers: I am going to smoke a 14lb brined turkey. I'll use an electric (Masterbuilt)and will use apple and cherry chips. I plan to set it for between 225 and 250F. When I checked out the recommended times I get wild variation from different sites. Some as low as six hours and some as high as ten hours. Assuming we are aiming for the traditional 165F max and will pull the bird out when I hit about 155-160, what cooking time should I expect? I will use a digital thermometer to check as I cook but need to figure out when to start the smoke in order to finish an hour or so before dinner.

Thanks and happy turkey day to all.

I would estimate 7-9 hours. 30 minutes per pound minimum, and up to 40 minutes per pound. That is if you keep the smoker closed. If you open it a lot, the temp in the chamber drops, and increases cooking time. If you have the side port for adding your chips, you shouldn't need to open the chamber at all.

Keep in mind that at this temp, it is cooking slowly, so if you went 9 hours you're not going to burn it. I have a ten pound bird and am planning on smoking it for 6-7 hours. Using apple chips.

 

[IslandTractor]

I would estimate 7-9 hours. 30 minutes per pound minimum, and up to 40 minutes per pound. That is if you keep the smoker closed. If you open it a lot, the temp in the chamber drops, and increases cooking time. If you have the side port for adding your chips, you shouldn't need to open the chamber at all. Keep in mind that at this temp, it is cooking slowly, so if you went 9 hours you're not going to burn it. I have a ten pound bird and am planning on smoking it for 6-7 hours. Using apple chips.

Thanks. I'll plan to go six hours before checking temp and adjust time accordingly. I'm also going to start with apple chips and use cherry if I run out. I have a sample pack from some company with apple, cherry, hickory and mesquite.

 

[sseelhoff]

Thanks. I'll plan to go six hours before checking temp and adjust time accordingly. I'm also going to start with apple chips and use cherry if I run out. I have a sample pack from some company with apple, cherry, hickory and mesquite.

Good luck. Nothing better than a well smoked bird.

 

[s219]

I always butterfly turkeys and chickens when smoking. It evens out the exposure and cuts way down on the cooking time. I believe I was getting 14-16 lb turkeys done in 3-4 hours at 250F. I only run smoke for the first 1-2 hours.

 

[MossRoad]

I have a newbie practical question for you experienced smokers: I am going to smoke an unstuffed 14lb brined turkey (will put some liquid, butter, fruit and spices in cavity but not pack it). I'll use an electric (Masterbuilt)and will use apple and cherry chips. I plan to set it for between 225 and 250F. When I checked out the recommended times I get wild variation from different sites. Some as low as six hours and some as high as ten hours. Assuming we are aiming for the traditional 165F max and will pull the bird out when I hit about 155-160, what cooking time should I expect? I will use a digital thermometer to check as I cook but need to figure out when to start the smoke in order to finish an hour or so before dinner.

Thanks and happy turkey day to all.

I'm starving.... please take a few pictures when you do it. :licking:

 

[sseelhoff]

I always butterfly turkeys and chickens when smoking. It evens out the exposure and cuts way down on the cooking time. I believe I was getting 14-16 lb turkeys done in 3-4 hours at 250F. I only run smoke for the first 1-2 hours.

I butterfly chickens, but for some reason have not butterflied turkeys. Makes sense, though.