BBQ Smokers

[goeduck]

Bucked up all this Hickory a couple days ago; now I'm splitting it up. All this wood will strictly be reserved for smoking. It should be GTG for it in 2-3 years or so.

Nice. That is A LOT of smoking. Is there anything better?

 

[FTG-05]

Nice. That is A LOT of smoking. Is there anything better?

Got almost 2 cords of Red Oak. It won't be ready for 2-3 years either, though.

 

[2LaneCruzer]

Got almost 2 cords of Red Oak. It won't be ready for 2-3 years either, though.

I highly recommend Blackjack Oak; I believe it grows in Tennessee. I manage to keep enough on hand from just the dead limbs that I cut or that fall from the trees in my yard. I also use Mesquite for everything, along with Pecan or Hickory...a mix of the three.

 

[FTG-05]

I highly recommend Blackjack Oak; I believe it grows in Tennessee. I manage to keep enough on hand from just the dead limbs that I cut or that fall from the trees in my yard. I also use Mesquite for everything, along with Pecan or Hickory...a mix of the three.

Yes it does, we're right about in the center of it's habitat range. The problem is: I don't have anymore room for it.

I just about filled up my pole barn, both wood sheds and now my decrepit, falling down, almost rotten shed. I've never had that problem before.

 

[2LaneCruzer]

Yes it does, we're right about in the center of it's habitat range. The problem is: I don't have anymore room for it.

I just about filled up my pole barn, both wood sheds and now my decrepit, falling down, almost rotten shed. I've never had that problem before.

It doesn't take much; I have maybe enough to fill a milk bucket after it's all cut up. I cut it up into maybe 6 inch pieces on the bandsaw and with a hammer and chisel split it into smaller pieces. It will take me a couple years to use that much.

 

[om21braz]

I highly recommend Blackjack Oak.

I do not see any of those here in the Piedmont Triad area, but down in the Sandhills area they can be found.

 

[/pine]

I like the stronger woods like hickory oak and pecan (a type of hickory) for fattier meats like pork...for leaner meats and things like seafood and fish I tend to use more fruit woods...
A majority of the competitive BBQ chefs prefer "post oak" for brisket...

 

[2LaneCruzer]

I like the stronger woods like hickory oak and pecan (a type of hickory) for fattier meats like pork...for leaner meats and things like seafood and fish I tend to use more fruit woods...
A majority of the competitive BBQ chefs prefer "post oak" for brisket...

Try some Mesquite. I love Pecan and Hickory also.

 

[/pine]

Try some Mesquite. I love Pecan and Hickory also.

I have and I like it for beef...have to buy it at wally world though as it does not grow here...

I have to say the best tasting smoke for just about any type of meat IMO is what in FL is referred to as "Buttonwood" (mangrove)...

I learned to smoke meat, fish and seafood from a man named Ross Johns...he ran a local fish market and was a neighbor...he had his big smoke house next door to where my grandmother lived...there is a picture of his fish house in the bottom row next to last pic...
https://docs.wixstatic.com/ugd/7939ad_a45aec2793a24e2eb6e28fb5fb88790f.pdf

This if from the "History of Indian Rocks Beach FL" archive...

 

[2LaneCruzer]

Button wood is a new one on me, but we don't have many mangrove swamps in Oklahoma! :laughing:

 

[grsthegreat]

Im going to smoke a 15 pound whole turkey this sunday. Ive never smoked a turkey before.

 

[2LaneCruzer]

Im going to smoke a 15 pound whole turkey this sunday. Ive never smoked a turkey before.

PRODUCTS VIDEO BBQ TIPS FORUM



Texas BBQ Rub’s Newsletter

November 2018 – Special Edition

Videos of Smoking a Turkey – Step by Step looking over my shoulder



Here are the videos for smoking a turkey. We go thru the entire process of preparing the turkey, injecting the turkey, and then smoking the turkey. The videos are short so get yourself a cup a coffee or something to drink and watch them all the way thru.

Enjoy your Thanksgiving!



Video # 1 – In this video you will see how to create some flavor cavities in your turkey. It is important to not only get some spices on the outside of your turkey but the real key is to get spices under the skin of the turkey and in this video you will see that. (2:08 minutes)

Turkey prep 1-Create a cavity under the skin of the turkey on Vimeo



Video # 2 – After you have created your flavor cavities it is time to get spices into the cavities for cooking and in this video we show you how to get spices into the cavities and next to the meat of the turkey. You could also put some butter in these cavities if you wish to add some butter this is a great spot to do that. (2:06 minutes)

Turkey Prep # 2 - Getting spices under the skin of the turkey on Vimeo



Video # 3 – Injecting your turkey. In this video we go thru the process of injecting your turkey. How much injection should you use will depend on the size of your turkey but generally about 1 ½ ounces of injection per pound of turkey will work well. Move the needle around in the turkey to get the injection all in the meat. Note: you can do these 3 steps the day before you cook your turkey and then the day of cooking is nothing more than starting the pit and putting the birds on. (7:30 minutes)



Turkey Prep # 3 - Injecting the turkey on Vimeo



Video # 4 – In this video you are going to learn how to do a couple of things. First apply the spices to the outside of the turkey and second we will show you a method of using cheese cloth to help keep the turkey moist during cooking. (2:45 minutes)



Turkey prep # 4 - Final spices on the outside of the turkey and using Cheese Cloth to cover the breast on Vimeo

Video # 5 – Moving the turkey to the pit and one final stage of adding some melted butter over the cheesecloth to pump in more flavor and keep the bird nice and moist. This will also help with the finished color of the turkey. (1:03 minutes)



Turkey on the smoker - coating the cheesecloth with some melted butter on Vimeo





Video # 6 – The finished turkey ready for your table. We actually removed the cheesecloth about 30 minutes before the bird was finished to let the skin under the cheesecloth brown up a like the rest of the turkey. (1:10 minutes)



https://vimeo.com/146959465/35d1db98cf



Hope you enjoyed these videos and learned a few tricks.



Bill Cannon

www.texasbbqrub.com

157 FM 359 Rd

Richmond, TX 77406

bill@texasbbqrub.com

 

[grsthegreat]

PRODUCTS VIDEO BBQ TIPS FORUM



Texas BBQ Rub’s Newsletter

November 2018 – Special Edition

Videos of Smoking a Turkey – Step by Step looking over my shoulder



Here are the videos for smoking a turkey. We go thru the entire process of preparing the turkey, injecting the turkey, and then smoking the turkey. The videos are short so get yourself a cup a coffee or something to drink and watch them all the way thru.

Enjoy your Thanksgiving!



Video # 1 – In this video you will see how to create some flavor cavities in your turkey. It is important to not only get some spices on the outside of your turkey but the real key is to get spices under the skin of the turkey and in this video you will see that. (2:08 minutes)

Turkey prep 1-Create a cavity under the skin of the turkey on Vimeo



Video # 2 – After you have created your flavor cavities it is time to get spices into the cavities for cooking and in this video we show you how to get spices into the cavities and next to the meat of the turkey. You could also put some butter in these cavities if you wish to add some butter this is a great spot to do that. (2:06 minutes)

Turkey Prep # 2 - Getting spices under the skin of the turkey on Vimeo



Video # 3 – Injecting your turkey. In this video we go thru the process of injecting your turkey. How much injection should you use will depend on the size of your turkey but generally about 1 ½ ounces of injection per pound of turkey will work well. Move the needle around in the turkey to get the injection all in the meat. Note: you can do these 3 steps the day before you cook your turkey and then the day of cooking is nothing more than starting the pit and putting the birds on. (7:30 minutes)



Turkey Prep # 3 - Injecting the turkey on Vimeo



Video # 4 – In this video you are going to learn how to do a couple of things. First apply the spices to the outside of the turkey and second we will show you a method of using cheese cloth to help keep the turkey moist during cooking. (2:45 minutes)



Turkey prep # 4 - Final spices on the outside of the turkey and using Cheese Cloth to cover the breast on Vimeo

Video # 5 – Moving the turkey to the pit and one final stage of adding some melted butter over the cheesecloth to pump in more flavor and keep the bird nice and moist. This will also help with the finished color of the turkey. (1:03 minutes)



Turkey on the smoker - coating the cheesecloth with some melted butter on Vimeo





Video # 6 – The finished turkey ready for your table. We actually removed the cheesecloth about 30 minutes before the bird was finished to let the skin under the cheesecloth brown up a like the rest of the turkey. (1:10 minutes)



https://vimeo.com/146959465/35d1db98cf



Hope you enjoyed these videos and learned a few tricks.



Bill Cannon

www.texasbbqrub.com

157 FM 359 Rd

Richmond, TX 77406

bill@texasbbqrub.com

thanks.. in going to check these out

 

[FTG-05]

Split some more Hickory yesterday:

Still have some left to do:

Did some modifications to my smoker. Added two 2" ventilation holes to the firebox:

And then added a 1 1/2" wide (tall) smoke block off to the top of the firebox. This will help move the smoke and heat up into the smoker and through the stack vs. taking the shortcut right out of the firebox:

And this pic shows how easy it is to work on stuff when you a) don't have to bend over or b) sit or kneel on the ground. I love my 12k lb Atlas 2 post lift!

I'll be testing out my new smoker configuration tomorrow smoking some Pork spare ribs.

 

[Jim Nelson]

Im going to smoke a 15 pound whole turkey this sunday. Ive never smoked a turkey before.

For the last few years I always spatchcock the turkey. I use a big Green Egg and have tried many different ways, most of which have been mentioned, but have found the spatchcock or butterflied, as some call it, turns out better and is pretty fast.

 

[LeeL]

I smoked a small Turkey a couple of years ago on the Treager and it turned out great.

 

[s219]

I have smoked a few turkeys and always butterfly them to help even out the heating. Same with chickens. Brine them first if you can.

 

[FTG-05]

I have smoked a few turkeys and always butterfly them to help even out the heating. Same with chickens. Brine them first if you can.

What does butterfly mean? We're having a BBQ party next Saturday and I've never smoked chicken. I'll think I'll do a couple.

I need some help!

 

[om21braz]

What does butterfly mean? We're having a BBQ party next Saturday and I've never smoked chicken. I'll think I'll do a couple.

I need some help!

Butterfly is essentially to cut it in half. Probably some other steps, but that is the basic idea.

 

[3Ts]

Butterfly is essentially to cut it in half. Probably some other steps, but that is the basic idea.

That's the basic idea. You essentially remove the backbone and open it up like a book so it is still in one piece. Another term for the same thing is "spatchcock".