The BBQ & Grilling Thread

[lsturbointeg]

I might have to try and smoke a Turkey this Thanksgiving? Tho I don't have a traditional smoker I do use the wood chips in foil tray method with holes that I use when I grill steaks and salmon. Anyone know if I can do a Turkey the same way or will I be waisting time and effort?

[TXSTYLE]

Originally Posted by lsturbointeg

I might have to try and smoke a Turkey this Thanksgiving? Tho I don't have a traditional smoker I do use the wood chips in foil tray method with holes that I use when I grill steaks and salmon. Anyone know if I can do a Turkey the same way or will I be waisting time and effort?

You know... I am also quite the baker/roaster. Cooking really is a hobby/passion of mine.

I have cooked some amazing turkeys over the years (all in ovens) but I have never smoked one because I have not had a true smoker.

I would be hesitant to cook/smoke a turkey on a grill. Due to the sheer different density of the meat, and the uneven heat distribution potential of a grill. The success of a well cooked yet still moist turkey (especially the breast) is "low temp and consistent/even heat distribution".

[UncleWede]

When I used to go out to a working island, we'd get a turkey to take along. Weber grill with coals around the outside made for a KILLER BBQ chicken.

The little bullet smokers run about $60-80? That's what I did my first one in. Combo of apple juice and water in the top pan, set the fire going pretty decent but couldn't seem to control the temp. Gave up, went to bed, and the Turkey Fairy left me a wonderful present in the morning.

[lakefront]

Have grilled turkeys for the last 4-5 Thanksgivings. Most important thing is to brine it ahead of time. Can use flavored wood chips or whatever, but just grilling on a Weber gives it a great flavor and still very moist and tender. Great reviews from my family and in-laws (unless they were just being polite ).

[KenB925]

Originally Posted by lsturbointeg

I might have to try and smoke a Turkey this Thanksgiving? Tho I don't have a traditional smoker I do use the wood chips in foil tray method with holes that I use when I grill steaks and salmon. Anyone know if I can do a Turkey the same way or will I be waisting time and effort?

I have injected and smoked a couple turkeys, I used my Treager they turned out good.

Like any cooking, its about time and heat management, if the options are cook with smoking chips and not, I would definitely cook with the chips. Turkey can use all the help it can get.

The only way I would consider grilling a Turkey is to spatchcock it. It will get done in about half the time and be delicious. It is definitely my preferred way to prepare a turkey, unless I am deep frying.

[lsturbointeg]

not gonna actually cook the turkey on the grill...wanted to smoke it for a couple of hours with the turkey on the cold side of the grill than transfer the turkey to the oven. just wasn't sure if that's something people do or i'm crazy lol!

well, here's the pictures of the party the wifey and I threw over the Weekend. our guests had a good time with lots of food and drinks!

here's the first marinade with the skirt steaks


2nd marinade with the other batch of skirt steaks


in my culture here's the Tocino Chicken BBQ. sweet zangy taste



here's the Applewood skirt steak grilling


and the Worschester/Cabernet Sauvignon grilling


Here it is sliced up in Cabernet, Butter, Worchester and Rosemary reduction


and everything else!

[KenB925]

that looks awesome!

[TXSTYLE]

Let there be Smoking!



Will try it out very soon....

[KenB925]

Let It Begin!!!!!

[TXSTYLE]

Daaaaaaaaaamn.... That FEAST tho!

[TXSTYLE]

Breaking in my new Masterbuilt 40in Smoker as you read this.

Seasoned 10lbs of Yummy Pork Ribs. Adding Apple, Cherry and Hickory Smoker Pellets inside the A-Maze-N smoke tray and into the Smoker they go!

Stay tuned for 'after pics'....

[Joekerr]

Originally Posted by TXSTYLE

Breaking in my new Masterbuilt 40in Smoker as you read this.

Seasoned 10lbs of Yummy Pork Ribs. Adding Apple, Cherry and Hickory Smoker Pellets inside the A-Maze-N smoke tray and into the Smoker they go!

Stay tuned for 'after pics'....

So how'd it come out? My wife is getting me a smoker for my bday as well and apparently there are three "tiers". My understanding is they are as follows:

1. Electric - advantage is that you can basically set it and forget it from a temperature standpoint, BUT doesn't impart as much smokiness to the meat.

2. Charcoal - more finicky from temperature, but once up to temp, fairly easy but definitely requires more hands on approach. However, imparts much more smoky flavour.

3. Wood - Extremely difficult to master, but by far the best taste / most smoky flavour. Very involved process.


I opted for charcoal one, 22" so that I can easily fit rack of ribs etc. Hasn't been delivered yet, and I won't be doing any smoking in the snow, so I won't be using mine till late spring at the earliest.

[lsturbointeg]

Lol I thought those were sausage links

[TXSTYLE]

Joekerr. Been a long day...

I am very happy to say that you will NOT be concerned with smoke or smoke flavor using an electric Smoker! My ribs had as much smokiness as any BBQ joint I've eaten at. I strongly suggest you grab one of the A-Maze-N pellet Smoker trays above from Amazon.
It took longer than I expected but I opened it a few times causing heat loss. I will master it surely. But definitely glad about the purchase. I'll post the cooked ribs tomorrow.

[rellascout]

Smoked meats are awesome. I smoke a Turkey for Thanksgiving every year. We also do a bird in the oven. If you are going to smoke a turkey look for a 12 to 14 lb bird. You also need to cook it at a higher temp than other smoked meats. If you do low and slow, 225-275 degrees the bird will stay in the "danger zone" too long. You want the meat to stay between 40 and 140 for less than 4 hours

Also I recommend Spatchcocking or butterfly the bird. When you cut the back out and flatten out it will cook more evenly and it will cook faster. Your white meat will not be overdone.

I also recommend a dry brine vs a wet brine. Wet brines were all the rage 5-7 years ago but with more testing and trial and error people have found it does not introduce better flavor into the bird it just makes them moist and flavorless.

A dry brine will pull flavor into the bird and the salt will help the bird retain its own natural moisture and keep it from drying out. You can dry brine for 24 up to 72 hours before cooking.

I like smoked meats! I do pork shoulders, turkeys, chickens, ribs, steaks. fish you name it in smokers.

[TXSTYLE]

Here's my smoked Ribs!

[TXSTYLE]

Originally Posted by rellascout

Smoked meats are awesome. I smoke a Turkey for Thanksgiving every year. We also do a bird in the oven. If you are going to smoke a turkey look for a 12 to 14 lb bird. You also need to cook it at a higher temp than other smoked meats. If you do low and slow, 225-275 degrees the bird will stay in the "danger zone" too long. You want the meat to stay between 40 and 140 for less than 4 hours

Also I recommend Spatchcocking or butterfly the bird. When you cut the back out and flatten out it will cook more evenly and it will cook faster. Your white meat will not be overdone.

I also recommend a dry brine vs a wet brine. Wet brines were all the rage 5-7 years ago but with more testing and trial and error people have found it does not introduce better flavor into the bird it just makes them moist and flavorless.

A dry brine will pull flavor into the bird and the salt will help the bird retain its own natural moisture and keep it from drying out. You can dry brine for 24 up to 72 hours before cooking.

I like smoked meats! I do pork shoulders, turkeys, chickens, ribs, steaks. fish you name it in smokers.

Well done sir.

[UncleWede]

Found some bone-in ribs on sale at Vons while picking up the turkey today

Can't believe I'm grilling when there is snow somewhere

[rellascout]

Originally Posted by UncleWede

Found some bone-in ribs on sale at Vons while picking up the turkey today

Can't believe I'm grilling when there is snow somewhere

[rellascout]

I throw these pizzas on a weber kettle grill. It is a pizza kettle hack but I can get it up to 700 degrees and make decent pies.

[UncleWede]

Originally Posted by rellascout

I throw these pizzas on a weber kettle grill. It is a pizza kettle hack but I can get it up to 700 degrees and make decent pies.

600 if there is snow?

[rdmarsiii]

Originally Posted by rellascout

Smoked meats are awesome. I smoke a Turkey for Thanksgiving every year. We also do a bird in the oven. If you are going to smoke a turkey look for a 12 to 14 lb bird. You also need to cook it at a higher temp than other smoked meats. If you do low and slow, 225-275 degrees the bird will stay in the "danger zone" too long. You want the meat to stay between 40 and 140 for less than 4 hours

Also I recommend Spatchcocking or butterfly the bird. When you cut the back out and flatten out it will cook more evenly and it will cook faster. Your white meat will not be overdone.

I also recommend a dry brine vs a wet brine. Wet brines were all the rage 5-7 years ago but with more testing and trial and error people have found it does not introduce better flavor into the bird it just makes them moist and flavorless.

A dry brine will pull flavor into the bird and the salt will help the bird retain its own natural moisture and keep it from drying out. You can dry brine for 24 up to 72 hours before cooking.

I like smoked meats! I do pork shoulders, turkeys, chickens, ribs, steaks. fish you name it in smokers.

So for a 14 pound bird, what temp and how long do you recommend?