Originally Posted by 449714
Never really tried this before so I got some questions. Thoughts would be appreciated as I'm very intimidated.
I have a AS200K-1 Apollo from Napolean.
- how big of a turkey do you think I can fit width wise? For Safe smoking of whole birds, 14 Lbs is as large as you should go for smoking at 225. If you can smoke above 300°F, you can smoke any bird that fits. At 16.5 inches wide 20 pounds is about as big as you can go for a whole Turkey. You can go larger cutting in Half and using two racks.
- if it's to big to close the lid on the top rack, can I just use the 2nd rack above the water pan? Yes.
- should I actually use water in the water pan? Not needed especially if crisp skin is a priority.
- can never get it up above 200f. Any quick tips to get it to 225f to cut down on cook time? (I know I shouldn't trust the units thermostat, but I do lol) There is no reason this smoker should not be able to get to even as high as 400°F. Build the fire using the Minion Method for WSM's, there are hundreds of How To's here, open the bottom and top vents and let it go. When you are approaching the desired temp, close the bottom vent 90% and watch for the temp to stablize. You then adjust the bottom vent only, to maintain that temp. Get a separate and testable accurate Therm to measure Smoker Temp.
- would not adding water in the pan do the trick to get it up to 225f? No. Temps are about fire size and amount of air flow. More Coals burning and greater the Air flow = Hotter Smoker. A small fire burning in a bigger batch of coals with the right amount of air and you get a steady temp over a long period of time.
Very very intimidated here lol. Practice, Practice, and Oh Yeah, Practice, making a fire and controlling it. Learn to control that Smoker. Chicken Legs are Cheap, and soon you will be making great Q with any meat...JJ
Juicy Smoke-tastic Chicken and Turkey
Here is a Brine and Rub that is a Favorite with members of my Family. I like Apple and/or Hickory with Chicken or Turkey. We determine doneness by measuring the Internal Temp (IT) in the thickest part of the Breast and Thigh, 165* and 175*F respectively. For a One Step Smoke with Crispy Skin the birds have to be smoked at a temp of 300-325°F. You can figure about 15 minutes per pound to reach the desired IT. Electric smokers usually only go to 275°F. With these you will be smoking at the most common temp range of 225-275°F. You can figure on about 25 minutes per pound cook time + or - 5 minutes depending what part of the range you choose. Usually the skin will not crisp so if the skin is not Crisp enough when the IT is 145*F in the Breast, put the Bird in a 425*F Oven to finish cooking to 165* and Crisp the Skin...JJ
Families Favorite Brine
1/2C Kosher Salt
2T Gran. Garlic
2T Gran. Onion
2T Dry Thyme
2T Black Pepper
1C Vinegar (Any)
1-11/2Gal Cold Water to cover Chix
1/2C Brown Sugar, Optional
1T Red Pepper Flake Optional
Mix well and Soak the Bird over night or up to 24 Hours.
Remove the Chix, rinse if desired and pat dry with paper towels.
Place in an open container in the refrigerator overnight or up to 24 hours for the Skin to dry.
Rub the dry skin with 1 teaspoon Baking Soda, dusted all over. This will give a crispier skin and better Browning when Smokng or Roasting...
Bubba Chix Rub
1/2C Raw Sugar
2T Paprika (I use Smoked if I'm just Grilling)
1T Gran. Garlic
1T Gran. Onion
1tsp Black Pepper
1tsp Wht Pepper
1tsp Bell's Poultry Seasoning or Thyme
Mix well. You can put directly on the skin or mix with Butter, Oil or Bacon Grease and rub on and under the Skin.
Reduce Cayenne to 1 teaspoon if less heat is desired. Add 1T Kosher Salt if the bird is not Brined.