New smoker in SE PA

[srossman]

Hi all, Just wanted to stop in and formerly introduce myself. I joined the site about 3 weeks ago looking for information on different types of smokers and what would be best for a beginner. I've always been around smoked meats as my grandfather and uncle had smoke houses to smoke any venison or other meats that we had. Being that I now live about 2 1/2 hours away from them, I got the bug to try smoking my own meat. So that's what lead me to this site.

About 3 days before xmas, a very large package showed up at my door. I was totally surprised when I learned that I had gotten a CCSV. Once we got back from our Christmas holidays I promptly put it together and seasoned it. The next day I tried a whole chicken in the smoker and it came out amazing. I'm totally hooked as is my [size=-1]fiancee[/size]. I've got a turkey in the freezer from the fall season, and that'll be the next endeavor. Anyone have some good smoked turkey recipes? I've rambled on enough, so now its time to go and explore the site some more.

Scot

 

[wilson]

Welcom Scott,
Congratulations on your new somker. You will find lot's of great recipies here for Turkey and everything else.
Do your self a favor and sign up for Jeff's E-course, it contains good advice.
Where abouts in SE PA are you?
Ron

 

[twomill]

Welcome to SMF.

Sounds like your off to a great start and you have a built in support base. Feel free to ask and share and send lots of pics (we do like pics aka as Qview). I dont know any special turkey recipes but there is a lot of info on this site just do a search. Someone else will come along tho and tell just what your looking for ~ that is the neat thing about this site and the folks on it.

P.S. take the 5 day course offered at this site it is no charge.

 

[Dutch]

Welcome to SMF, srossman. Check out the Poultry section; just remember to brine that bird for 12-24 hours (or at least over night). A basic brine would be 1 cup sugar, 1 cup kosher salt to one gallon of water. Plan on at least two gallons of brine solution to ensure that the bird is completely covered. If the package states that your bird is flavor enhanced you can reduce the salt in your brine by 1/2. Make sure to do your brining in a non reactive container such as a large stainless steel stock pot or use a food grade 5 gallon plastic bucket with a lid. Keep the bird under refrigeration (under 40 degrees) If you don't have fridge space for a large pot or bucket, fill a gallon ziptop bag full of ice and place the ice in the brine on top of the turkey. Check the ice during the course of the brining process and add more ice to the bag as needed.

Folks like to fancy up their brine solution with different spices and such to suit their tastes and some will also inject their birds with various injectible marinades and such.

It's best if you can keep the weight of the turkey at 12 lbs. or less if doing a whole bird. I've done larger birds by spatch-cocking them (cutting out the backbone and cracking the keel bone [breast bone] so the bird lays flat.

Be sure to sign up for Jeffs 5-day eCourse on smoking foods.

 

[cman95]

Welcome to SMF. This is THE place to be.

 

[meowey]

Welcome to SMF! Ask lots of questions, the friendly folk here will make answer.

Take care, have fun, and do good!

Regards,

Meowey

 

[richoso1]

Welcome to the SMF, plenty of great folks here that are willing to share even better experiences. Congrats on ythe new CCSV, and remember that if you brine... they won't whine. Dutch just about said it all on brining your bird.

 

[mikejerky]

Welcome to the best smoking info you can find anywhere. I also am from same area, Lanc. Co. and have just smoked first turkey. You will love it. Make sure you sign up for Jeff's classes will help you out alot.

 

[irwinwd]

Scot,

Welcome from central Pa. You'll find a lot of great information here.

 

[srossman]

Thanks for all the helpful information. There are now way to many things to try with the new toy. I'll be sure to brine the bird before cooking, and I know that it isn't flavor enhanced since I shot it this fall during turkey season. I think that this will have to wait until the parents make a trip to visit.

Wilson, I'm just outside of Elverson PA, which is pretty much right on the Chester,Lancaster,Berks county line. It's amazing the number of local people that you can find on a message board. Just by reading through some of the posts, I've found people that live about 10 minutes where I grew up in Central PA. This board is truly a great forum with a wealth of information.

 

[smokin for life]

Welcome to the SMF Scott, I'm sure you'll like it here. If you have any questions don't hesitate to ask them. Damn there sure is a lot of people from PA. joining the fourm.