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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 09-14-2008, 09:27 AM   #1
Alex
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Default Smoker

questions:

Temperature: Any tips on how to regulate heat in a smoker. I stay between 150 and 225, and can't seem to find the reason for the variance. If someone would impart their knowledge on smoker heating I would be appreciative.

Turkey in a smoker: Thanksgiving… I am going to attempt to smoke a turkey. I need to know where to start. Has anyone done it before? I could really use tips: cook time, temperature, wood/wood chip for the best flavor, turkey position in the smoker, and anything else I should know before starting.

Below is yesterday's work... since I know smoker sizes and types vary, it should help someone to answer my questions. I would also love feed back on the ribs... is the color right? The final product was fall off the bone with an amazing flavor. But what could I do better?
7 hours in the smoker at 175f.
Water soaked Hickory chips
1 hour, tin foil in the oven at 400
Mopped along the way with Open Pit with bacon bits





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Unread 09-14-2008, 09:43 AM   #2
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You need to run your smoker temps into the 225 to 275, thats probably why you had to finish in the oven...other than that pretty good looking ribs
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Unread 09-14-2008, 09:49 AM   #3
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Get that heat up there.
Cookem low & slow 210 to 235
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Unread 09-14-2008, 09:51 AM   #4
Alex
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Thanks, I'll find a way to run a hotter fire.
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Unread 09-14-2008, 09:53 AM   #5
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Smoker temps are usually regulated by air flow control. Try keeping your upper vents open all the way, all, the time. Use your lower vents to regulate the air coming into the cooker. Google the Minion Method, and this process will be fully explained.
You should only be saucing at the very end of the cook, (The last 1/2 hour or so.) And don't keep opening the door. If your looking, your not cooking.
And yea, I'd eat them ribs. looks good.
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Unread 09-14-2008, 09:56 AM   #6
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I AGREE... your too cold. crank it up. Don;t think because they say "low and slow" that lower and slower is better.

But I'd still tap that.

And don't overheat that sign either.
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Unread 09-14-2008, 09:58 AM   #7
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I'm thinking it has to do with the bowl in the smoker where you have your heating source. There is not enough oxygen getting to the bottom of the bowl. I thought about drilling a hole in the bottom or putting in a spacer of some kind at the bottom/middle of the bowl.
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Unread 09-14-2008, 09:59 AM   #8
barbefunkoramaque
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1 hour, tin foil in the oven at 400

This is why you have bone shine... oddly if they were in there at maybe 300-350 and NO foil, there's less shine. Bone shine is when the meat shrinks too quick leaving too much bone exposure
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Unread 09-14-2008, 10:00 AM   #9
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I'll google minion, thanks. This place is awesome.
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Unread 09-14-2008, 10:14 AM   #10
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Alex most folks here dont soak our wood chunks or chips. That may keep your fire a bit cooler.
I agree with all the advice above me and go to our Cattle Call section and introduce yourself to the group.
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Unread 09-14-2008, 10:16 AM   #11
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What fuel source are you using?
If using charcoal, try a cook with lump, burns hotter, but you'll have to re-load more often.
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Unread 09-14-2008, 10:21 AM   #12
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Right stuff... where did you get your logo? I love the movie and the logo. 195
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Unread 09-14-2008, 10:30 AM   #13
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What smoker is that? Based on the pictures, lack of air flow to the coals is going to be a challenge. A couple of holes in the pan might help.

You may also have to much airflow with all the daisy wheels open all the way. You're heat is escaping.

And what are you using to take the temp. Is there a door termometer in that pit? Are you sure the temp is correct?
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Unread 09-14-2008, 10:46 AM   #14
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I cooked a turkey last weekend on my smoker. I did a butterflied/spatchcocked bird.

Basics:
1. Cut the backbone out & lay skin side up
2. Smoke over a high heat 350° (almost grilling em)

If you really want to put out a great bird, then I'd brine it overnight & then dry the skin (leave bird uncovered overnight in fridge).
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Unread 09-14-2008, 11:11 AM   #15
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Quote:
Originally Posted by barbefunkoramaque View Post
Right stuff... where did you get your logo? I love the movie and the logo. 195
www.bbqlogos.com
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