PDA

View Full Version : Smoker


Alex
09-14-2008, 10:27 AM
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

http://i144.photobucket.com/albums/r191/AlexanderMcNeece/Obamanumber1.jpg

http://i144.photobucket.com/albums/r191/AlexanderMcNeece/Themeat.jpg

http://i144.photobucket.com/albums/r191/AlexanderMcNeece/Ribs.jpg

Markbb
09-14-2008, 10:43 AM
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

WineMaster
09-14-2008, 10:49 AM
Get that heat up there.
Cookem low & slow 210 to 235

Alex
09-14-2008, 10:51 AM
Thanks, I'll find a way to run a hotter fire.

Brian in Maine
09-14-2008, 10:53 AM
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.

barbefunkoramaque
09-14-2008, 10:56 AM
:-DI 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.:eusa_clap

Alex
09-14-2008, 10:58 AM
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.

barbefunkoramaque
09-14-2008, 10:59 AM
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

Alex
09-14-2008, 11:00 AM
I'll google minion, thanks. This place is awesome.

bbqbull
09-14-2008, 11:14 AM
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.

Solidkick
09-14-2008, 11:16 AM
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.

barbefunkoramaque
09-14-2008, 11:21 AM
Right stuff... where did you get your logo? I love the movie and the logo. 195

BBQ Grail
09-14-2008, 11:30 AM
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?

TN_BBQ
09-14-2008, 11:46 AM
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).

Rightstuff
09-14-2008, 12:11 PM
Right stuff... where did you get your logo? I love the movie and the logo. 195

www.bbqlogos.com

Ron_L
09-14-2008, 01:28 PM
Right stuff... where did you get your logo? I love the movie and the logo. 195

What is the number at the end of your posts?? I can't find any reason for it...

jbrink01
09-14-2008, 01:39 PM
I can't help myself. Get ready to crucify me............

It's all the hot air from the Obama sign causing the temperature variances!

Trucky1008
09-14-2008, 02:31 PM
I can't help myself. Get ready to crucify me............

It's all the hot air from the Obama sign causing the temperature variances!

With a McCain sign his temps would be just "right".

iamuzzyhunter
09-14-2008, 02:53 PM
I totally agree with that comment, Trucky1008.

nmayeux
09-14-2008, 04:02 PM
I don't see no turkey, unless you are calling Obama a turkey...

Listen to these guys, and my favorite temp is 225*. Keep it up, and great pics!

nmayeux
09-14-2008, 04:05 PM
I don't see no turkey, unless you are calling Obama a turkey...

Listen to these guys, and my favorite temp is 225*. Keep it up, and great pics!
Heck, please forgive the above post!:evil: I was raised in Louisiana, and I still tend to look at the pics first, before reading the texts...:shock: I now prefer smoked turkeys to fried, especially the next day. Somewhere Poo has a great thread regarding smoking turkeys.

Alex
09-14-2008, 04:49 PM
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?
I have both the door and an internal... The temp is correct. I find when the vents are open the temp drops 25+ degrees. I don't open the doors alot, once an hour... is that too much?

Bevo
09-14-2008, 05:44 PM
Man, The first thing you need to do is take your thermomater off and do the boiling water check on it.....Could save you alot of steps, these things esp. cheap ones go out of whack pretty fast!!! Speaking from experiance....

Brian in Maine
09-14-2008, 05:52 PM
When I put ribs on I don't open my cooker, until they have been on 3 hrs. at 250*, and I'm ready to foil.
If you have no holes in your charcoal pan, put some in, as other posters have suggested. It will allow air to get to the coals. I don't know anything about your cooker, but the basic rules should apply.

Mo-Dave
09-14-2008, 05:55 PM
I had a smoker just like it a few years back, got it from walmart its a great outdoors smokey mountain I believe, I could be wrong there are others very similar I agree with what has been said so far, you will need to figure out how to get the fire grate up higher to allow more room for airflow and ash. On mine the seams ware the panels meet had gaps big enough I could see daylight through them so I caulked them all from the outside and it helped a lot. In windy/rainy or colder weather try finding an old blanket to fashion around it to help hold the heat better. Now after saying all that start thinking about building a uds.
Dave

Alex
09-14-2008, 08:15 PM
Again, all great posts... the knowledge here is one-of-a-kind.

Smokin Mike
09-14-2008, 10:18 PM
I tried to post something with my Iphone, but it would not do it. you are wrong with posting a post with a policital sign, I do not post anything with my policital signs, why, because it is wrong. this is not a policital forum, keep it to yourself. (I guess it's still bbq relative,,,but)

this is a bbq forum that is all it is. fun, brethern, ect.

(I know go to your room, and get banned)

barbefunkoramaque
09-15-2008, 01:47 AM
What is the number at the end of your posts?? I can't find any reason for it...

What on earth are you talking about? 213

barbefunkoramaque
09-15-2008, 01:51 AM
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).

good advice... theres like 2 of the 6 musts to have delicious crispy smoked skin in there:tongue: 214

barbefunkoramaque
09-15-2008, 01:54 AM
With a McCain sign his temps would be just "right".

nope, facing the ribs toward BEVO's avatar will make those ribs sizzle. 322

barbefunkoramaque
09-15-2008, 02:00 AM
I tried to post something with my Iphone, but it would not do it. you are wrong with posting a post with a policital sign, I do not post anything with my policital signs, why, because it is wrong. this is not a policital forum, keep it to yourself. (I guess it's still bbq relative,,,but)

this is a bbq forum that is all it is. fun, brethern, ect.

(I know go to your room, and get banned)

<--- rushing to the "mccain - milf" bumpersticker post to see similar post. :lol:

he has a point... I am gonna write in Ducakis/benson again this year and you don't see me posting that online... 211

Arlin_MacRae
09-15-2008, 07:12 AM
Knock off the political banter, gentlemen - there's a place for that. If you don't know where it is, ask a mod.

SmokeInDaEye
09-15-2008, 10:10 PM
What on earth are you talking about? 213

738223