BeerBorg

We aren't the master smokers you guys are but we've smoked turkey a few times and I've found it to be just ok if you eat it right away. Next day smoked turkey never tastes very good to me so we just make turkey gumbo which is killer. You get to eat 2 enjoyable types of meals. We can make gumbo out of anything so save your roaches, you don't even know you're eating them!

LouieMacGoo wrote: If I have trouble keeping the heat up should those vent be closed partially or wide open?

This is where it gets tricky. You would think that keeping them closed would keep the heat in, however, this may also hinder airflow, which could keep your coals from burning like they should and not produce enough heat. It will take a balance of open and closed with both vents in order to get the right heat and to keep it in. Only experience will get you there, so get to smoking more meats.

When I used my horizontal charcoal smoker, I had an intake vent on the side firebox, then a chimney on the other side of the main chamber. Basically, yours is similar, intake on the bottom and chimney on the top. I would open both wide open until the coals were good and hot, then adjust them to keep the right balance of airflow through the smoker. I also had to be mindful of the wind direction, I always made sure the the wind would blow into the fire box, which would always give me good airflow.

Beer-lord wrote:Next day smoked turkey never tastes very good to me

If this is the case....you're doing it wrong!!!

I do everything wrong!
But, turkey is a very plain meat to me so to my taste buds, the next day, the smoke overtakes the meat.It's not bad or trash but just not enjoyable to me until it goes into the gumbo.
I'd rather smoke ribs or seafood. Now we're talking. Smoked oysters are delicious as is a good piece of salmon. To me, way better than bland turkey.

Beer-lord wrote:I do everything wrong!
But, turkey is a very plain meat to me so to my taste buds, the next day, the smoke overtakes the meat.It's not bad or trash but just not enjoyable to me until it goes into the gumbo.
I'd rather smoke ribs or seafood. Now we're talking. Smoked oysters are delicious as is a good piece of salmon. To me, way better than bland turkey.

If the turkey is bland then you may not be using the right rub or prep. Although I've never smoked turkey myself I have had really good smoked turkey that was outstanding and some that was just so so.

Trick is to use chimney vent to regulate heat once you get up to temp

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Lump charcoal will burn hotter then brickets, but wont't maintain as long, a few cookies of dried hardwood will get hot fast if needed. I use a combo in my smokers. Trial and error just like brewing. I also use a diffuser plate. takes a little longer to get to temp. but holds it good though-out the cook....................

You'll find that every rig is different. So any advice you get from the internet (including us) and/or friends should be taken as helpful, but not gospel. Through trial and error, you'll find the times and levels of charcoal/wood that work best for your rig and whatever meat you're preparing.

I would recommend Steve Raichlen's books and website for recipes and techniques. But the best teacher is experience.

As far as regulating heat (aside from telling you that you'll need to discover what works best for you), I've read and discovered that, for me, keeping the chimney vent open all the way and using the lower vent to regulate air flow is the best way to maintain temperature. Also, keep your temperature in a range; don't strive for a constant 225, for instance, but aim for keeping it between 200 and 250. You'll hit the sweet spot more often that way, and reduce your anxiety.

So, I've had a couple of months to get used to this new hobby of mine and I think I'm starting to get the hang of it. I've been keeping it pretty simple by just doing some spatchcock chickens an some country ribs. The other day my wife brought home a 2.5 lbs Salmon filet for a recipe she wanted to try. Since it was just the 2 of us for dinner she cut it in half and refridgerated the unused portion. I decided that this was a good opportunity to try something new so I brined the salmon in brown sugar, salt and pepper and let it sit over night. The next day I rinsed it and let it sit out at room temp for a couple of hours while I got my smoker out and prepped it to smoke the fish. About 2 hours after putting the filet in the smoker the result was AMAZING! Before taking if off the smoke I used an apricot preserve as a glaze.

Damn. That sound delish! Unfortunately the pics aren't coming through in Tapatalk.


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BlackDuck wrote:Damn. That sound delish! Unfortunately the pics aren't coming through in Tapatalk.


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For those of you that can't see the pics from Tapatalk.

https://goo.gl/photos/sWnjmsu4dTKPqUcGA

Wow. They they look awesome. I love smoked salmon!!! Thanks for posting the link.


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That looks and sounds delicious.
FYI - the pics don't come through when viewing from a laptop either (the link works).

Just a heads up on this thread, when using chips for your smoke keep in mind that meat will stop absorbing smoke at around the 140 degree internal temp mark, so using chips after that point is basically wasting the chips. As Amy said good BBQ can't be rushed the big pieces of meat, pork buts/shoulders, briskets.... they all hit a stall and can sit at a certain temp for an hour or more at times, some people wrap in foil to help it thru the stall, but I find it creates a nice bark to leave it alone and it will push thru the stall on its own and after the stall it seems to move up in temp quickly.
My two cents.