Hello all from NH. Never used a smoker before. This weekend will be the first.
This site was recommended to me by a friend. Says your a great bunch.
I hope to learn a lot.
Welcome Pete!
Lots of good folk on here that are more than happy to help you get up to speed on your new purchase. Don't be shy and ask plenty of questions.
Above all, have fun!
KyNola
Welcome aboard JP. Alot of cool stuff on this site. Ask questions.
Hi Pete and welcome. Lots of good ideas and advice here so don't be shy!
Welcome JP. This weekend your adventure starts. Don't be afraid to ask questions and alway try to post pictures.
Hi Just Pete and welcome to the forum.
Like the others have all said you will enjoy yourself around here, lots of friendly folks. Don't be a stranger and let us know how your projects turn out.
Mike
Welcome to the forum. Hope you are skinny now cause you won't be for long! ;D
Hiya Pete
Welcome to the forum. You will learn allot here from good folks. And if you dont have anything planned for June 20th come on down to NE PA to the smokeout.
nepas
Hey Pete, welcome aboard. ;)
W E L C O M E to the Forum justpete!
Thanks for the warm welcome. The wife wants a smoked turkey this weekend.
I have research to do and lots to learn in a hurry ;D
Welcome aboard Pete. Go to the recipe site for your Turkey there is a good recipe there to help shorten your learning curve.
Thank you I'm on my way
Pete,
Best tip for smoking turkey is about the smoker itself. Make sure your vent is completely open and leave it that way. Poultry, particularly with skin carries a lot of moisture. Moisture building up in the tower will cause the heat to not come up to temp. It will condensate insaide the tower and run out of the box onto whatever your smoker is sitting on. Momma won't like that. It can also cause the smoke to back up into your smoke generator, eventually destroying the generator.
Poultry is a sponge when it comes to taking smoke. First time out, you may want to smoke a shorter period of time than you might think. You can always adjust the smoke time the next time but you can't take smoke out of a bird.
Have fun and let us know the results!
KyNola
Quote from: KyNola on March 12, 2009, 09:55:43 AM
Pete,
Best tip for smoking turkey is about the smoker itself. Make sure your vent is completely open and leave it that way. Poultry, particularly with skin carries a lot of moisture. Moisture building up in the tower will cause the heat to not come up to temp. It will condensate insaide the tower and run out of the box onto whatever your smoker is sitting on. Momma won't like that. It can also cause the smoke to back up into your smoke generator, eventually destroying the generator.
Poultry is a sponge when it comes to taking smoke. First time out, you may want to smoke a shorter period of time than you might think. You can always adjust the smoke time the next time but you can't take smoke out of a bird.
Have fun and let us know the results!
KyNola
Thank you for the advice. I am a bit overwhelmed at this point. Still reading :)
No need to feel overwhelmed. You have a HUGE support group ready to help,.....all of us! :D A couple more things for you to consider. Preheat your smoker prior to beginning the smoking/cooking process. Preheat it with both the smoke generator burner and tower burner on. I try to preheat mine up to around 280 before beginning because you will lose a LOT of heat when you open the door to put the turkey in. Be sure to put very hot water in the bowl before beginning. You might want to place a couple of bricks in the bottom before starting the preheating process. They will help retain some of the heat and aid in bringing the heat back up once the door is closed. Don't be dismayed when the temp does not shoot right back up as you are essentially heating with a 500 watt light bulb and you just placed a large mass of cold meat in the box. Once the heat gets back up to where you want it to be, adjust your smoker accordingly. One other thing you can do, once you have applied all of the smoke you want on the bird you can transfer it to your house oven and roast it like any other turkey. Some, including me feel like the heat can be better controlled like that.
Smoke on my friend and don't be afraid to ask for help. We all have and still do. That's why we all get along so well.
KyNola
Thank you again KyNola. I think I'm ready to give it a go.
Brine, Rub, Smoke and finish in the oven. Sounds simple ;)
You're more than welcome Pete.
Let us know how it goes!
KyNola
Quote from: KyNola on March 13, 2009, 06:22:37 AM
You're more than welcome Pete.
Let us know how it goes!
KyNola
Quick update. The family loved the turkey. The smoker ran hot so I purchased a new thermometer.
This way I can keep a more accurate temp inside the smoker.
All ready for the next smoke. Maybe a pork shoulder.
Thanks for all the help.
welcome to the forum pete... lot of good people and advice
Pete,
Glad to hear it turned out well. Got the first smoke under your belt. On to a pork butt! A natural progression ;).
As for the thermometer, many of us use a Maverick ET-73. It is a dual probe unit that measures the box temp as well as the IT of the meat you are cooking. It also has a remote transmitter that allows you to monitor the temps from inside. Claims up to 100 feet away, not sure about that though.
Have fun my friend,
KyNola
Quote from: KyNola on March 20, 2009, 06:27:53 AM
Pete,
Glad to hear it turned out well. Got the first smoke under your belt. On to a pork butt! A natural progression ;).
As for the thermometer, many of us use a Maverick ET-73. It is a dual probe unit that measures the box temp as well as the IT of the meat you are cooking. It also has a remote transmitter that allows you to monitor the temps from inside. Claims up to 100 feet away, not sure about that though.
Have fun my friend,
KyNola
Wow KyNola, It just so happens that my new Maverick ET-73 arrived on Wednesday and I'm going to stop and get a pork shoulder after work tonight. Should be more fun this weekend.
Thanks Peter
You are set for a great weekend!
KyNola
JP
Glad to see you made it, and welcome to the board. I told you that the people here were very out going!
I use 2 Maverick ET-73's when I smoke two different types of meat or pork or poultry.
Good luck with the pork shoulder!
Steve
Pheasant Hollow Farm
Quote from: Pheasant Hollow Farm on March 22, 2009, 03:10:14 AM
JP
Glad to see you made it, and welcome to the board. I told you that the people here were very out going!
I use 2 Maverick ET-73's when I smoke two different types of meat or pork or poultry.
Good luck with the pork shoulder!
Steve
Pheasant Hollow Farm
Thank you Steve.
The people here have been great. I'm still doing a lot of reading.
You know me. Always read first and ask questions later.
Five more hours and I should know how the shoulder comes out.
Peter