Originally Posted by BIGCBBQ
My name is "Big C", I am looking to get guidance on being the best smoking guy on the west coast. I there is an abundance of knowledge and skills here on this website.
I have a couple of questions:
1) Do I need to burn the smoking woods before smoking them to get out impurities? Also should I soak the wood for smoking purposes? I heard about these techniques. What do you think?
2) I have been brining the turkey meat, should I add seasonings to the brine to get it into the meat. Or should I use injector along with brining to get seasoning to the bone?
3) should I keep adding woods to keep tempurature up, or just add coals to sustain the tempurature
4) I would like to know is a good rule of thumb to smoking turkey you should cook 1hour for every pound?
Big C BBQ
Welcome to the SMF, you'll have some work to do if you want to be the best on the west coast, but it will be fun!
1. You didn't mention what type of smoker you have, but generally pre-burning of wood is not needed. Same for soaking.
2. If your brining, i would add the seasonings to the brine. I haven't heard of too much success by injecting and brining. Maybe somebody hasn't mentioned it yet.
3. Again, I don't know your smoker. Wood is usually added while you're still smoking unfoiled meat, but you can use coals to hold the temp.
4.It is best to cook by internal temp as opposed to time. There are too many variables. The internal temp will let you know when it's done, somethings take longer to cook than expected.
BTW, how about an introduction telling us about yourself, and your choice of equipment.
It's all good my friend.