A few questions on wood smokers before using on Thankgsgiving

[mrad]

I have owned a masterbuilt electric smoker for two years. This summer I decided I wanted to try a wood or coal fired smoker.

I found a cheap Brinkman horizontal smoker at a moving sale and purchased it. I was going to use it to smoke a 18lb turkey on thanksgiving. I will have a beef brisket in my electric smoker.

Saturday I decided to give the brinkman a trial run with a couple of 7 lb chickens. The frist problem I encountered was trying to keep the heat at 225 and above (I did add a vent pipe to the smoke stack). I did have a lot of ash and guessed this may have been sufficating the fire.

Sunday I cleaned out the ash from the smoke chamber and purchased a 15 lb bag of duraflame hardwood briquettes.  I wanted to determine how much heat I could get and how often I would need to add wood. Thing kept popping up throughout the day so I was not able to get a real good idea. What I did learn was that I can hit about 325 degrees for a period of time. So now I have a few questions.

1. Is an 18lb turkey a little bit to much to try for a first timer on this smoker (neighbor has another masterbuilt electric that I could     borrow for the turkey)?

2. If I use the wood smoker, How long will this take. I was thinking I may have to start at 3:00am to finish by noon.

3. How often should I check the smoke chamber to add wood? Every 1/2 hour? 45 min??

4. Do I want flame with the wood briquettes or smoldering? If smolders, do I adjust the damper to control it?

5. If I want a flame in the smoke chamber, do I add my chunk wood on top of the flame and do I want to soak the chunk in water before adding it?

I'm sure the will add more questions as the answers roll in.

Thanks in advance.

 

[twelch]

I just spiced and cased 30 lbs. of wild boar and beef, and need to learn two things: 1) is there a butcher shop in the Miami area that will smoke for me and 2) if not, how can I fast-track my learning curve on how to smoke for myself?

Any info. is appreciated!

 

[mrad]

No suggestions????

 

[jarjarchef]

Don't know of a smoke house in Miami.

Do you have a side firebox or is the heat inside cook chamber?

I use oak.

Cook at 225-250

Cook till an internal temp of 165.

 

[jarjarchef]

I have owned a masterbuilt electric smoker for two years. This summer I decided I wanted to try a wood or coal fired smoker.

I found a cheap Brinkman horizontal smoker at a moving sale and purchased it. I was going to use it to smoke a 18lb turkey on thanksgiving. I will have a beef brisket in my electric smoker.

Saturday I decided to give the brinkman a trial run with a couple of 7 lb chickens. The frist problem I encountered was trying to keep the heat at 225 and above (I did add a vent pipe to the smoke stack). I did have a lot of ash and guessed this may have been sufficating the fire.

Raise your fire so it does not sit in the ash. You will have better control of your burn.

Sunday I cleaned out the ash from the smoke chamber and purchased a 15 lb bag of duraflame hardwood briquettes.  I wanted to determine how much heat I could get and how often I would need to add wood. Thing kept popping up throughout the day so I was not able to get a real good idea. What I did learn was that I can hit about 325 degrees for a period of time. So now I have a few questions.

1. Is an 18lb turkey a little bit to much to try for a first timer on this smoker (neighbor has another masterbuilt electric that I could     borrow for the turkey)?

Could be a bit adventurous, but go for it. Take your time. Make sure your thermometers are calibrated before you start.

2. If I use the wood smoker, How long will this take. I was thinking I may have to start at 3:00am to finish by noon.

Do you have the off set version? Have you done any mods? I have found that it is close to 45 min a pound at 225. I then for the last 1 to 1 1/2 hr will crank the heat up to 325 to crisp the skin. This can also be done in the oven. You want an Internal Temp of 165 in breast an 175 in thighs. Let rest for 45-60 min before carving....

3. How often should I check the smoke chamber to add wood? Every 1/2 hour? 45 min??

I do not check mine often. My firebox is separate from the chamber.If your lookin your not cookin. It will also add time to your cook. But if you have to add wood, i would only go maybe once an hour.

4. Do I want flame with the wood briquettes or smoldering? If smolders, do I adjust the damper to control it?

 You want Smoldering.... I leave the top damper wide open and adjust my heat with the bottom vent only.

5. If I want a flame in the smoke chamber, do I add my chunk wood on top of the flame and do I want to soak the chunk in water before adding it?

I put the wood chunks on my charcoal and do not soak mine. I actually put my wood on top of my firebox to dry it out and preheat it. Less white billowing smoke. You want a Thin Blue Smoke (TBS) that you will barely see, but will smell.

I'm sure the will add more questions as the answers roll in.

Thanks in advance.

I am sorry for my short incomplete answer in my previous post. I was on an iPad and they suck for posting....

 

[cliffcarter]

I just spiced and cased 30 lbs. of wild boar and beef, and need to learn two things: 1) is there a butcher shop in the Miami area that will smoke for me and 2) if not, how can I fast-track my learning curve on how to smoke for myself?

Any info. is appreciated!

This post does not address the OP's ?'s and should be in a thread of it's own.

1. Yes it is a bit too large, 12-14 lb range would be more managable from a food safety stand point if cooking low and slow, however if you cook at 300°-350° you should be OK.

2. 18 lb at 300°-350° 6-7 hours to reach 165° internal temp in the thickest part of the breast.

3. You will have to babysit this cooker.

4. You want enough fuel to keep the temps up, if the wood flames that is OK, if you have enough wood you can cook with it, just maintain the flames, do not let the fire smolder. Use lump charcoal if you are using charcoal.

5. do not soak the wood.

 

[mrad]

I was planning on using wood vs. charcoal. My wife claims she can taste the charcoal and does not like the flavor, however, I may use charcoal for ease.

I have the side smoke chamber. only mod is dryer vent from the smoke stack.

I will probably try to maintain 300 degrees to decrease cooking time. Unfortunatley I already bought the turkey.

Thanks for all the help so far

 

[jarjarchef]

That is fine use the wood. I would use a small amount of charcoal to get it going. Put the turkey to the opposite side of the firebox. Only add wood when needed.

 

[mrad]

That is fine use the wood. I would use a small amount of charcoal to get it going. Put the turkey to the opposite side of the firebox. Only add wood when needed.

I should state that I use hardwood lump. is there a difference in brands? I experimented with some duraflame hardwood briquettes this past weekend. They seemed to produce more heat but were almost twice the price.

 

[jarjarchef]

I really am not sure. I use kingsford for a base then put cut oak branches from the property on to burn. For me it is a personal choice thing....

 

[bruno994]

Babysit it, at least until you learn the smoker.  Keep the temps high, 300+ and you should be fine.  I use Kingsford (no matchlight, please! blue bag or other variety only) as a base for my fires then start putting a mix of oak and pecan splits in for my smokes.  Keep your exhaust fully open and adjust the temps with your intakes.  Cooking at higher temp, 300+, gives you 2 great results, no problems with getting a turkey (or any poultry) through the safe zone and a cleaner burning fire.