Recent content by duckjockey

I prefer the dark meat on a turkey, so that's what I eat when it's done and hot.  Then I cut up all the white meat, freeze it in quart containers, and use it for turkey enchiladas.  I certainly boil the carcass, and freeze the broth in 1 pint containers.  It's excellent for making flavorful rice.

I recently smoked a 12 lb turkey, using indirect cooking on my grill, with charcoal, cherry wood, and an occasional shot of propane to keep the temp where I wanted it.  The results were excellent, with EXTRA crispy skin.  However, it took a very long time, and because I don't have anything like...

Thanks for the information.  I was not aware that the Humphrey's smokers had the same kind of smoke/draft system as the Backwoods, and I don't recall seeing that feature talked about on their site or on YouTube videos. The 270 smokers do seem like interesting options.  I wrote them to request a...

Jimmy J, That's interesting, because I heard that TBS was really not available in an electric smoker.  Dr. Blonder (of Amazingribs.com, and his own website, genuineideas.com), said that the smoke generators smolder at such low temperatures that they produce harsh, bitter smoke. But it's the...

Thanks, Chef Jimmy J, I have to admit that I have not completely given up on the idea of getting a smoker and going with it.  Most things in moderation isn't a bad way to go.  I occasionally hear how someone gets excellent results with an electric smoker, like a Smokin-it, but I'm concerned...

Hello, I am considering a Backwoods Smoker, either Chubby or G2 Chubby, and have a question about their unique smoke/ventilation system.  As I understand it, the smoke (and heat) goes from the firebox up the inside of a triple wall construction, out a 1/2" gap at the top of the smoking box, then...

Chef Jimmy J, A great reply, even if I don't get my wish for a cook-off.  What it DID do was to get me researching various aspects of smoking, and doing a bit of testing myself.  I learned a lot, and though most barbecue enthusiasts would have me drawn, quartered and slow smoked, I'll tell it...

The scientist in me would LOVE to do a controlled test between three different kinds of smokers: Electric, Pellet and Charcoal. There is so much discussion on which type of smoker produces the best Q, that someone needs to do this. Alas, I don't have the necessary equipment, but maybe someone...

Hello Gary, I'm an ex Texan, living in Oregon, with an itch for BBQ.  I'm looking at three to four different types of smoker/grills:  Cabinet charcoal (Humphrey's), Electric (Smokin-It # 3), Pellet (Memphis Pro or Rec Tec), and maybe even a Pit Barrel.  I'm sure all will produce good Q, and...

Very true, Trippy.  Safety first.  I did speak with a good friend who has a Traeger, and operator error caused a big fire in the unit.  He didn't clean out the ash pot, the pot filled with pellets, and he cranked up the heat to clear it, then left.  Not wise, of course.  Even the electric ones...

Thanks, Trippy.  I agree they are close, and your observations are correct.  The Smokin-it is made in China, but the quality seems very good.  Using it with the Auber, I can go to 350 F, so that's a wash.  And, it will give me greater flexibility in other ways as well. I agree that Fast Eddy...

I've recently joined from Central Oregon, and am overwhelmed with all the good information. I do have a couple of questions, which a quick search for on the forums failed to bring up a thread: I am trying to decide between a Smokin-It o45 with an Auber control,  and a Cookshack model # 3.  ...

Greetings fellow Smokeheads, Brand new member here, one who is still trying to smoke using charcoal, gas and pellets on a Vidalia Grill.  VERY labor intensive and unsatisfactory.  I am trying to decide on a better piece of equipment, and am torn between an electric CS (SMo45) with an Auber, and...