Fri, 10 Nov 1995 18:57:07 -0700
Hello! My uncle and aunt own a small restaurant in Upper East Tennessee and would like to know where they could get a large meat smoker (big enough to hold about 3 turkeys). If anyone out there knows where I could find one, please let me know. I'd really appreciate it.
Sat, 11 Nov 1995 09:16:41 -0700
The best source I know of is the "Bullsheet" the publication of the Kansas
City Barbecue Society. The last issue I just looked at had advertisements for 14
manufactures in it. If you would like a free issue of it just send a request to
Wed, 20 Dec 1995 19:15:57 -0700
Greetings from Melbourne Australia...I picked up a smoker in the States last year and
thought I'd smoke a turkey for Xmas. I don't have a recipe ??? and thought I'd track one
down using Netscape. I haven't had much luck yet...If you have any advise for a novice
smoker please let me know!
Thu, 21 Dec 1995 20:18:18 -0700
Ok I will send you a recipe from the Kansas City Barbeque Society's new cook book but
you have to promise to post a message in this forum stating how good it was and how
everyone should buy this great cookbook.
Thu, 21 Dec 1995 22:07:00 -0700
The first thing I do with any kind of poultry is never smoke it whole! You're dealing
with two completely different kinds of meat, white and dark. So I separate the bird into
three distinct parts: 1: the double breast section 2: leg & thighs together and 3:
wings. Since you are now dealing with pieces only and not a whole carcass the meat can be
much more easily marinated. I like to use Wish Bone "Robust" Italian salad
dressing. One whole bottle will easily do 2 cut up chickens or about any size turkey. Use
a zip lock bag, squeeze out the air, rotate occasionally, and refrigerate preferably
overnight. About an hour cooking remove from bag and put a medium sprinkle of lemon pepper
on all sides of all pieces. In a water pan smoker fill charcoal reservoir to the top with
completely white-hot charcoal (after starting in a
chimney style starter). Lay on top of the charcoal 6 nice size chunks of cherry wood (about the size of a peach). If you have a thermometer cook between 225-250 degrees until the white meat internal temperature is 150 degrees. Take it off, it's done! Any longer and it'll start toughening up and drying out! Continue cooking the hind quarters and wings until the thighs register 175-180 degrees internal.
Tip: Don't stir the fire, let the wood burn from the bottom side only laying on the
coals. Tip: If you have to add charcoal (which you shouldn't) don't ever add black (non
burned) in midstream. Start that charcoal in a chimney also! Did you ever smell black
charcoal burning? That's what your meat will taste like. Tip: Don't ever, and I mean never
try to control the oven temperature of your cooker by closing the top vent(s) or stack.
Close the fire end up by choking off the air.
Note, this cooking procedure won the poultry division for the KCBS in 1995. Everything
exactly how I did it except for the rub/seasoning which I'll someday try to market, until
then it's still "TOP SECRET"
Enjoy, MIKE SCRUTCHFIELD RE/MAX is Cookin'Now
Tue, 2 Jan 1996 08:37:34 -0700
This may be late for the holiday season but, hey, you can eat a smoked turkey anytime.
I cook a 12 lb. turkey around 16-17 hours at 250 degrees, though I am not sure about my smoker thermometer and always use the meat thermo (internal temp @ 160-165). You may want to cover the breast with tin foil for the last 4 hours to prevent drying out. Add concentrated orange juice and rosemary to salted butter and let sit overnight. Pack under the skin of the bird prior to smoking.
For quicker smoking I suggest the following.
Remove the carcass from the bird by cutting down the backbone, through the thigh and wing sockets and down along the ribs under the breast, making sure not to cut the skin. The bird is then butterflied with thighs, drumsticks and wings intact. Marinate the bird for a few hours in your favorite brew and then place meat down on the grill. I suggest packing with butter as described above.