Recommend a Smoker!

[KFC911]

A WSM (not a Weber grill) if fueled properly can go 225 for 14 hrs and never add fuel. BTDT ... but it's like albums verses CDs ...

Digital won

[wdfifteen]

Originally Posted by Skillet83

Would love a discussion how people cook, temps and prep.

I completely submerged my 20 pound turkey in a brine of water, salt, sugar, and a mirapoix of onions, celery, and garlic for 24 hours. It was about 2 cups of salt and 2 cups of dark brown sugar to a gallon of water. I probably made 2 to 2 1/2 gallons and used a whole stalk of celery, 3 big onions, and 3 heads of garlic. I chopped the onions and celery into 2 inch chunks and smashed the garlic cloves with the side of a knife.
After 24 hours in the brine, I patted it dry and injected the meat with a mixture of powdered onion and powdered garlic and salt in a liquid of half butter and half olive oil. I made about half a cup. After that it went into my electric smoker at 220 for 15 hours. I used about 2 cups full of hickory chips for the smoke. I put it in the smoker at 9 PM and went to bed.
Every one raved about the turkey, the white meat was done, but not dried out. The legs were over done and pretty dry, but still edible.

[cabmandone]

Originally Posted by wdfifteen

I completely submerged my 20 pound turkey in a brine of water, salt, sugar, and a mirapoix of onions, celery, and garlic for 24 hours. It was about 2 cups of salt and 2 cups of dark brown sugar to a gallon of water. I probably made 2 to 2 1/2 gallons and used a whole stalk of celery, 3 big onions, and 3 heads of garlic. I chopped the onions and celery into 2 inch chunks and smashed the garlic cloves with the side of a knife.
After 24 hours in the brine, I patted it dry and injected the meat with a mixture of powdered salt and powdered garlic in a liquid of half butter and half olive oil. I made about half a cup. After that it went into my electric smoker at 220 for 15 hours. I used about 2 cups full of hickory chips for the smoke. I put it in the smoker at 9 PM and went to bed.
Every one raved about the turkey, the white meat was done, but not dried out. The legs were over done and pretty dry, but still edible.

See! My answer would have been "slow and low"...

[KFC911]

Originally Posted by cabmandone

See! My answer would have been "slow and low"...

And that would be wrong....

"low and slow"

[wdfifteen]

Originally Posted by cabmandone

See! My answer would have been "slow and low"...

I think the prep is more important than the kind of smoker you use.

[KFC911]

Originally Posted by wdfifteen

I think the prep is more important than the kind of smoker you use.

I wanna be a judge .... there will be no losers

[Hads930]

This is where Tabs is greatly missed. He would proudly profess the merits of his Klose offset smoker.

Pellet smokers are pretty much heresy in these parts. I have an infrared for steaks, traditional charcoal for burgers, brats, and fajitas, and an offset smoker made in south Texas by an oilfield welder for smoking. I love all the variables with the offset and frankly not sure I could break 40 years of habits.

Not an offset but still wood fired, the Vault from Pitmaster has gained popularity in recent years.

[cabmandone]

Originally Posted by KC911

And that would be wrong....

"low and slow"

Curses! I was thinking of the Beastie Boys.

[cabmandone]

Originally Posted by wdfifteen

I think the prep is more important than the kind of smoker you use.

But the smoke! Now that's where the real key is... Apple, Cherry, Hickory.... pairing the smoke to what's being smoked!

[berettafan]

Originally Posted by cabmandone

Curses! I was thinking of the Beastie Boys.

That is the tempo

[billybek]

The Tejas 2040 that I had rescued a few years back still gets a workout a few times a year. Typically for big cook and freeze stuff for quick and easy meals at home and while camping.
For smaller cooks the Big Green Egg is still a decent way to go low and slow. I use it more often than the stick burner.
I had a Big Steel Keg that was way to cheap for me to pass up. I found that the temperature would balloon if you were mopping close to the end of the cook.
I have friends that have pellet poopers that make really good product. I think it is all in how much work you're prepared to do to maintain temperature. YMMV.