I joined a couple weeks ago, haven't had a chance to introduce myself because, well, I've been busy running the smoker! I recently retired from active duty and decided to get back to using a smoker instead of a gas grill. I first was introduced to smoking meats while stationed in San Antonio, TX. My friend used a 55 gal drum made into a smoker, horizontal, and man, it was good. I had one of those and lasted me a few years, but just could not keep lugging it around every time I moved. Now that I'm settled, and I came across this website, I immediately headed to the store. I purchased not 1, but 2 Weber SMS - a 22.5 in and a 18.5 in. - because, why have 1 when you can have 2? In the not too distant future I'll be adding the PBC and a Weber with SNS and possible the SmokeEZ addition!
I got started seasoning both Smokeys as recommended on this site, couple dry runs with some scraps on the second run. Then it was time to test out the skills, and Thanksgiving provided the perfect opportunity. I ended up smoking 5 turkeys in the span of 6 days - started with my initial test the Friday before Thanksgiving, which my wife took to work. I followed the recipe here for the ultimate turkey, got the temp to 300-325 (it is definitely an art to get the temp right and keep it there, getting to know the equipment is crucial). It was a big hit, and two of her closest friends requested a turkey for Thanksgiving. I obliged, since it was more practice, especially to get to know the smoker and controlling temp. I ordered the seal and got the door and lid taken care of - although soon I'll upgrade to the CajunBandit accessories.
The day before Thanksgiving I smoked 2 turkeys for my wife's coworkers, and on Thanksgiving day I got the smoker going early, set the bird in there after temp was under control, and headed out to do a 5 mile turkey trot, with instructions to my wife on keeping an eye out. My extended family loved the smoked turkey. The 4th turkey was for them to take back home. For this one, I spatchcocked it, and my wife didn't think that was a good idea, but I told her to just watch and learn! From now on, spatchcock is the way to go for smoked turkeys.
I'm enjoying visiting this website and getting a real education on the joy of outdoors cooking. I bought Meathead's book and refer to it. I also visited Soo's website. I'm once again enjoying the outdoors...for cooking, that is!
Ivan
I got started seasoning both Smokeys as recommended on this site, couple dry runs with some scraps on the second run. Then it was time to test out the skills, and Thanksgiving provided the perfect opportunity. I ended up smoking 5 turkeys in the span of 6 days - started with my initial test the Friday before Thanksgiving, which my wife took to work. I followed the recipe here for the ultimate turkey, got the temp to 300-325 (it is definitely an art to get the temp right and keep it there, getting to know the equipment is crucial). It was a big hit, and two of her closest friends requested a turkey for Thanksgiving. I obliged, since it was more practice, especially to get to know the smoker and controlling temp. I ordered the seal and got the door and lid taken care of - although soon I'll upgrade to the CajunBandit accessories.
The day before Thanksgiving I smoked 2 turkeys for my wife's coworkers, and on Thanksgiving day I got the smoker going early, set the bird in there after temp was under control, and headed out to do a 5 mile turkey trot, with instructions to my wife on keeping an eye out. My extended family loved the smoked turkey. The 4th turkey was for them to take back home. For this one, I spatchcocked it, and my wife didn't think that was a good idea, but I told her to just watch and learn! From now on, spatchcock is the way to go for smoked turkeys.
I'm enjoying visiting this website and getting a real education on the joy of outdoors cooking. I bought Meathead's book and refer to it. I also visited Soo's website. I'm once again enjoying the outdoors...for cooking, that is!
Ivan
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