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CrappieJed
02-24-2012, 06:35 PM
Never smoked Turkey before....I do alot of fish. My question, you guys that smoke fowl do you put the Turkey in a brine before smoking like you do fish?

CJ

JwG
02-24-2012, 08:15 PM
Hey CJ,

I have done it both ways.

There are many recipes out there both in print and online for brining birds.

Most are used to help keep the meat moist.
It is your preferance, but try it once and see if you like it better.

The biggest secret is LOW and SLOW.
I use only charcoal, but it has taken me awhile to master. I have ruined many meals in the beginning.
The flavor of the charcoal smoking for me though is the only way.

You can use a Weber or Brinkman to smoke, but I prefer the Brinkman when I smoke.

Good luck and PM me if you want more.

JwG
02-25-2012, 03:39 AM
Hey CJ,

I think Delta_Rose does some kickin' bird smokin' also, might want to send him a PM.

drinkinbuddy
02-25-2012, 06:28 PM
I have yet to smoke a bird but I have deep fried quite a few and I have skipped the whole brine process. I use Butterball turkey's and they come out wonderfully moist every time. Alton Brown off of the food network channel did a good write up and a whole show regarding the brining of Turkey and I tried it with a Butterball and could not tell if it helped at all. Sorry for not giving direct experience information but that is what I have learned up to now. Good luck with the bird and let us know how you did.

P.S. here are some places I get good info from regarding smoke.
www.thesmokering.com (http://www.thesmokering.com)

www.smoked-meat.com (http://www.smoked-meat.com)

Steve079
02-26-2012, 12:07 PM
I don't know what kind of smoker set up you have, but this is what I use.

http://i192.photobucket.com/albums/z100/skhardwoods/Barrel%20101/IMG_0223.jpg

In cool weather, a little insulation helps

http://i192.photobucket.com/albums/z100/skhardwoods/Barrel%20101/IMG_0409-1.jpg

I've had great luck with chicken, turkey, turkey breasts, turkey roasts (light and dark meat), ribs fish etc.

You run can run any amount of briquets, meat is high above heat, and you really have to mess up to actually burn or char. I use fist size chunks of apple, or mix that with a little oak for red meats. You can use stronger flavored woods if you like, but I like it on the subtle side. the meats like whole birds, and roasts, get that nice smoke ring, and if need be, you can get the heat cranked up without burning.

http://i192.photobucket.com/albums/z100/skhardwoods/Barrel%20101/IMG_0426-1.jpg

It will hit 500, then drops down to a nice even heat, with a full load of briquets, which is 6-8lbs.

A few action shots.
http://i192.photobucket.com/albums/z100/skhardwoods/Barrel%20101/IMG_0535.jpg

http://i192.photobucket.com/albums/z100/skhardwoods/Barrel%20101/IMG_0422.jpg

Turkey breast

http://i192.photobucket.com/albums/z100/skhardwoods/Barrel%20101/IMG_0429.jpg

Whole, cook it upright

http://i192.photobucket.com/albums/z100/skhardwoods/Turkey%20Day%2007/IMG_0313.jpg

Or lay it down
http://i192.photobucket.com/albums/z100/skhardwoods/Turkey%20Day%2007/IMG_0319.jpg


http://i192.photobucket.com/albums/z100/skhardwoods/Barrel%20101/IMG_0430.jpg

I see these new smokers, but I've got so much time in usage of this type of cooker, I see no reason the change. Its not for everybody, but its something different from what most people use for cooking outdoors,

CATKILLER
02-27-2012, 08:03 PM
I've purchased a Bradley smoker in May and have smoked a lot of fish,beef and pork but
have not tryed a turkey yet. I Been watching a lot of video on youtube on smokeing and there
is a few on turkey. You mite look there for help. I really like the bradley smoker as i can do sausage, beef sticks
summer sausage just about anything in it, and the cost was right.
Good Luck with the turkey
CK :turkycut1::turkycut1:

CrappieJed
02-28-2012, 08:26 AM
Like that barrel smoker works great for you. To me it's a overgrown Brinkman, what I use. Ok smoked my first turkey main question was brine. Your right alot of recipes on the net. I decided to use my award winning secret brine I use on Trout and Salmon. OMG'sh best Turkey I ever ate came out incredible. My wife even loved it and I can't get her around smoke fish

CJ

CATKILLER
02-28-2012, 09:53 AM
Would like to try your secret brine if you would let the cat out of the bag, love trying new ways
to brine.
Thanks for the post
CK

JwG
02-28-2012, 10:00 AM
Like that barrel smoker works great for you. To me it's a overgrown Brinkman, what I use. Ok smoked my first turkey main question was brine. Your right alot of recipes on the net. I decided to use my award winning secret brine I use on Trout and Salmon. OMG'sh best Turkey I ever ate came out incredible. My wife even loved it and I can't get her around smoke fish

CJ

Nice one CJ!!

Glad it worked out so well, and best of all the wife liked it. http://www.fishsniffer.com/images/icons/icon6.png
Sweet, or should I say, SMOKIN'.

Everybody will have an opinion, but do what you like best. Only way is to try it.

Now, 'You da man'.

PapaGreg
02-28-2012, 05:51 PM
Steveo, got the same smoker, can you say TENDER? Man, tri-tips, chicken, sausage, doesn't matter, like you said, hard to mess up.

CrappieJed
02-28-2012, 06:12 PM
Would like to try your secret brine if you would let the cat out of the bag, love trying new ways
to brine.
Thanks for the post
CK

Honestly CK you have a better chance of me telling you where to catch consistently 3lb Slab Crappie then me revealing I think is the best Salmon Trout and now Turkey brine on the Planet...it was handed
down to me in secret. I will though PM you a secret I learned on how to catch some really big cats in the summer if you like?

CJ

Steve079
02-28-2012, 06:22 PM
Yeah, it's not really a smoker, not really a grill. You can have a very hot fire in it, or a cool smoke. You can cook 6-7 chickens at a time, hung off hooks strung accross rods resting in slots cut in the top of the barrel, or put you fish on a Weber sized grill, which fits neatly inside like it was made for it. Not practical for hotdogs or hamburgers, but I've have a Werber for that stuff. But when I want to do MEAT, it's what is used.

Papa Greg, have you tried this? When we're doing large amounts of chicken, (10 barrels was the most I've used), once it reached 165 at the thigh bone, we stick it in big coleman coolers. With the lid on, the chicken stays hot, the juices redistribute, and when you eat it, the meat is falling off the bone tender.

CATKILLER
03-01-2012, 06:24 AM
Honestly CK you have a better chance of me telling you where to catch consistently 3lb Slab Crappie then me revealing I think is the best Salmon Trout and now Turkey brine on the Planet...it was handed
down to me in secret. I will though PM you a secret I learned on how to catch some really big cats in the summer if you like?

CJ
LOL Thanks CJ i had to try. i would like to here your secret for the big cats when you
have time. :wileecoyote1:
CK

PapaGreg
03-06-2012, 07:25 AM
SteveO, never cooked that many chickens!!!!!!! But I'll keep that in mind if I ever do, thanks.

Delta_Rose
03-06-2012, 09:08 PM
We use the Weber for grilling, BBQ'ing and smoking- you just need to learn how to load it, feed it and adjust the vents to get the temperature that you want. For turkeys, we brine the birds overnight in a standard sugar/salt brine, and simply BBQ breast down on a Weber roast rack over a drip pan using indirect heat- about 12-13 minutes per pound. I use good old fashioned Kingsford charcoal, but you can add apple or cherry wood chunks if you want a little more of a smoky flavor. As long as you rinse the bird thoroughly prior to cooking, you can use the drippings in the drip pan to make an amazing smoky gravy.

I smoke kokanee as well, but use only a few charcoal briquets to one side, and a chunks of cherry or apple wood every 20 minutes or so for smoke. The trick is getting the coals hot enough to stay lit, but controlling the air flow with the vents to keep the temps around 180 degrees F. It takes a little practice, but it really isn't that difficult...