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  1. generalee

    Thanksgiving Smokefest Part 1

    I've got to smoke 21 whole turkeys this year... 11 today and 10 +1 breast on Wednesday. Put them in the brine for 36 ish hours.... And here's my new smoker...think it's going to need a couple of mods... reverse flow, but not quite even heat... My 6 yr old daughter had to have a pic with...
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    • generalee
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    • Album: Thanksgiving Smokefest Part 1
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    • generalee
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    • Album: Thanksgiving Smokefest Part 1
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    • Album: Thanksgiving Smokefest Part 1
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    • Album: Thanksgiving Smokefest Part 1
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    • Album: Thanksgiving Smokefest Part 1
  7. generalee

    Wholesalers for large quantities?

    Are there any companies that wholesale meat? Sometimes I do large quantities, and I don't like to pay retail at the grocery store... I am not in the catering business, but sometimes sell a few things off the smoker. Ideas or suggestions? I'm in Atlanta, GA area if that matters...
  8. generalee

    First Time Turkey

    I believe the prevailing thought lines, are that the water pans are used on lower quality smokers (meaning thinner metal), and it provides a bit of a thermal mass to help control swings in temps.  I have used them all the time with my old smoker.  I have a new reverse flow, and the prevailing...
  9. generalee

    Brine Question

    Thanks David, I was pretty much leaning that way for that reason...but just wanted other unbiased opinions.. Happy Smoking!
  10. generalee

    First Time Turkey

    I'll agree with the 12ish #'s rule...I will let it slide up to 13#'s if I can't find 12's... I do brine for a minimum of 24 hours...I find it's better at 36 hours...but thats my preference. Make sure though, the turkey is fully thawed before going in the brine...if it's frozen when it goes in...
  11. generalee

    Smoking a Turkey for 2 different dinners

    I usually only smoke whole turkeys..in the 11-13# range. I'd personally smoke 2 at once...double foil wrap them both...let rest... Put the 2nd one up in the fridge til needed... I reheat on the carcass...2 hours @ 250...usually gets it just warm again- not hot... I also think you'll find...
  12. generalee

    Brine Question

    I've been smoking turkeys a long time.  I always brine them. Put the brine in a cooler, ice it down and let them rest... My question - Can I re-use the brine? My scenario this year...I've got to smoke 21 whole turkeys... 2 Batches smoked on 2 different days... If the brine has remained...
  13. generalee

    Done Temps?

    Just a quick few questions - 1.  For smoked sausages not precooked what is considered done temps? Do you use a temp probe to check? I generally try to have a "no puncture policy" if I can help it..but will do whatever is necessary to cook safe. 2. Time/Temps to run at?  suggestions as I know...
  14. generalee

    What's your occupation?

    Advertising / Architectural Photographer...Freelance Been smoking and lurking these forums for a long time... Making effort to be a little more active posting.
  15. generalee

    Reverse Flow smoker questions -

    Picking up my new & first ever reverse flow smoker today...so I have a few questions: (New to the reverse flow, but not to smoking in general) 1. Seasoning & burn in? preferred methods?  And should I throw some meats on there as tests during the seasoning runs? 2. Water pan or Not?  I have...
  16. generalee

    Long time Reader, First time Turkey Smoker

    Hey...I'll jump in here..I have a couple of answers... 1. I don't put the turkeys in a pan..just right on the grill surface.  But, I'm not interested in the drippings/etc for a gravy.  All about choice. 2. Brine...depending upon size...I do 11-13# whole turkeys...I brine for a minimum of 24...
  17. generalee

    Cranberry brine?

    Just a quick thought...if it's a cranberry juice...it won't be a brine.   you have to have a high salt content to help the fluids/flavors move thru the bird and keep the parts moist. Skip the cranberry...get a basic brine recipe and do that...make sure it's fully thawed and brine for (depending...
  18. generalee

    smoking a turkey

    I think I'll jump in here - 1. I cook at 1/2 hour per pound at roughly 250deg F...I try to stay under just a touch I usually smoke whole birds roughly 11-13#s each. This year, I'm at smoking 16 whole turkeys and a couple of breasts....I sell them some. 2. Brine, don't marinade...I find that...
  19. generalee

    Need Advice for 1st Turkey Smoke

    Gordo: I have been smoking those turkeys for the last 2 years. I do them each Thanksgiving and Christmas. Started by doing 2 then quickly increased to 6 each time. Something that I didn't see mentioned, is to keep the turkey to 12 pounds or less in size. Partially due to the need to reach the...
  20. generalee

    High Temp Sealants for Lid Mods

    That might be something good to post into a sticky. I have been reading these forums for a while now and many people seem to believe it is possble to get a temp variance in the 10-20F range. If even the best smokers vary by 50 degrees then reading that would have elimnated my need for this...
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