Originally Posted by daRicksta
The major problem I see with this recipe is that it doesn't tell you the max weight of the turkey to smoke. You've got to be extremely careful with turkey in a smoker because of the relatively low heat and the amount of time it takes to cook one. You risk food poisoning with placing an 18-22 lb. turkey inside the MES 40--if it fits--because you'll never get the internal temp above 140° within 4 hours. What I would suggest is cooking two turkeys--a 12-15 pounder (could even just be a boneless turkey breast) in the smoker and roasting the main turkey in the kitchen oven. I smoked what was a 12-15 lb. turkey breast in my MES 30 earlier this year. I used hickory and apple wood pellets and it turned out phenomenally well. Forget what I used for a dry rub.
Bear's your man with the Step By Steps for smoking just about anything in an MES. I think he has one for turkey. But in any case, if you keep the bird weight down to no more than around 15 lbs. Just happened to find a how-to video. Good luck!
Oh, and the ribs? You will find that once you get it down, you'll cook the best ribs of your life in your MES. I've grilled ribs over charcoal and smoked them in my MES 30. The smoked ribs win hands down every time.
Thanks! I like the idea of two smaller birds.
I decided not to cook the salmon with the meats because Bear's recipe says to smoke the salmon at a much lower temperature.
The chicken came out very good. I did something recommended on another post somewhere. I took it out of the smoker at 145 and put it in an over set at 375, to crisp the skin. Unfortunately, we had a lot going on, and I wasn't able to get back to check the IT until later than I'd planned, and it hit 170. I had wanted to take it out of the oven at 160. Even so, it's still tender and has an excellent, excellent taste! Lesson learned - be very careful with the oven.
On the beef roast and pork loin, I'm embarrassed to say that in our excitement to just do this, we didn't marinate them, just rubbed some dry rub on them. The beef tastes good, but I think I may have cooked it a little long, because it's not nearly as pink as I wanted. Still, great taste. Pork will be next.
I do have one big concern with this unit, and tomorrow I'm going to check out both units - I haven't returned the one that had wobbly racks yet. The ambient temperate is vastly different than what I read from my chef alarm. Depending on whether I've set the MES at 225 or 275, the ChefAlarm temperature reads 40 to 50 degrees (!) less.
Tomorrow, I'm going to use the ice cube/water test to check all thermometers, and then I'll test both units, placing the ChefAlarm in various spots. I'll also try adding the little deflector that I've seen here, where I'll wrap cardboard in aluminum foil and lay it down and see if that helps.
I do have one complaint with the