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New Smoker From Indiana

post #1 of 10
Thread Starter 

I just purchased a propane upright smoker and can't wait to use it.  I will be smoking a turkey as soon as it thaws out.  Any advice would be appreciated!


Here is the grill




Here are the chips I'm using


Edited by Jeff Jackson - 11/19/11 at 8:28pm
post #2 of 10

Welcome to SMF thanks for joining us...I would brine it for 12 to 18 hours that gives it a really great taste along with the smoke. It will have a pink color when you slice it but thats normal.. There are many many brine recipes on here just pick one that fits your flavor buds...Good luck and have a great Thanksgiving...

post #3 of 10
Thread Starter 

Thanks I wasn't planning on the brine but I saw another post on here using that technique as well so I will definitely do it.

post #4 of 10

Welcome to the SMF Family....Jeff you can't go wrong with brining Poultry and really lean Pork Loin...Adds Tons of Flavor, Moisture and helps Tenderize the meat...Be Safe and enjoy the new toy!...JJ

post #5 of 10

Welcome aboard!


Good luck and good smoking.


post #6 of 10


welcome1.gif   Glad to have you with us!


post #7 of 10

Welcome to SMF glad you can join us.  We are big on Pics and love to help everyone out.  Remember the only question that is dumb is one not asked.  You will not find a friendlier place to talk Que on the web.

post #8 of 10


This site has tons of info.

I suggest you spend some time reading all the different forums and the WIKIs.

Ask questions and use the handy dandy search tool for specific interests!!

Take the awesome free E-Course!!!

Have a great day!!!

      Make bacon the easy way!!


post #9 of 10

Hi Jeff, there's lots of info here on smoking turkeys


                  welcome.gif  To SMF

post #10 of 10

Welcome Jeff.


As you can already see, lots of friendly people, with a wealth of knowledge, and experience from across the globe.  Take advantage of all of it, and ENJOY!


Nice new unit.  Send photos of the turkey! Go Get em!

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