First time smoker....need a little advice

Discussion in 'Pork' started by dajints, Jun 18, 2010.

  1. dajints

    dajints Fire Starter

    Just got a Landmann GOSM. Seasoned it. Has rained every day!!!!! Father's day for the old man plan to smoke a turkey (frozen not fresh kill....gonna inject instead of brine as it wont be defrosted until right before cooking time) and some ribs. I know ribs gotta go low and slow around 225 or so but I worry the turkey skin wont get crisp.....any thoughts???
     
  2. pineywoods

    pineywoods Smoking Guru Staff Member Administrator Group Lead SMF Premier Member

    My advice would be to pull the turkey at around 150-155 and put it into an oven set at 350 to finish cooking that should give you a crisp skin
     
  3. meateater

    meateater Smoking Guru SMF Premier Member

    However you do it remember 40*-140* in 4 hours.
     
  4. sumosmoke

    sumosmoke Master of the Pit OTBS Member SMF Premier Member

    Make sure the turkey is placed under the ribs (poultry always goes on the bottom rack).
     
  5. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    [​IMG]

    Nopw I thought of several things and all the folks before me told you just about everything that you need to know about your smoke. Now I would recommend jerry's advice and throw the bird into the oven for the crisping of the skin.
     
  6. dajints

    dajints Fire Starter

    All the help is appreciated.......I will post some pics as the day goes on Sunday. Thanks for the hep forum!!!!!!!
     
  7. old poi dog

    old poi dog Master of the Pit OTBS Member

    Another vote here to crisp the skin in the oven.
     
  8. I do my ribs at 275 degrees, When I do chickens they get crisp.
     
  9. dajints

    dajints Fire Starter

    [​IMG]
     
  10. dajints

    dajints Fire Starter

    Could use a touch of help...Ok.....smoker steady at 230 with turkey and 3 racks of ribs in. Took a while to get temp steady with all the meat but now not really smoking. Is something wrong or just takes a while to smoke again after adding the ribs and getting temp back up?  Help appreciated?
     
  11. dave54

    dave54 Smoking Fanatic

    Still got chips in it and not burned up?
     
  12. dajints

    dajints Fire Starter

    Chips were burned up,...only 90 minutes    added more that soaked longer   smoke coming back..
     
  13. cliffcarter

    cliffcarter Master of the Pit Group Lead OTBS Member

    Too late to help with the skin- you can coat it with extra virgin olive oil next time you cook, gives you a nice brown crisp skin.

    I don't own that cooker so I can't help with the no smoke problem.
     
  14. dave54

    dave54 Smoking Fanatic

    keep in mind the TBS ( thin blue smoke)
     
  15. dajints

    dajints Fire Starter

    I do have TBS going and I did rub the turkey with olive oil before seasoning
     
  16. dajints

    dajints Fire Starter

    [​IMG]
     
  17. dajints

    dajints Fire Starter

    [​IMG]
     
  18. nickelmore

    nickelmore Smoking Fanatic

    Looks good.   You may want to alternate your ribs every so often to keep them cooking even.   The top rack is hooter than the ones below.   You can move your therm around to get a good feel of the temps at different places in your smoker.
     
  19. dajints

    dajints Fire Starter

    I moved around earlier. Had 3 racks and really had to struggle to make 2 fit on same rack (top rack) without overlapping. Thanks to all for the advice so far...I cant wait to eat...hope it all tastes as good as its looking and smelling!!!!!!
     
  20. nickelmore

    nickelmore Smoking Fanatic

    Do you have a remote thermometer?   What is the temp of the bird at the thikest part of the thigh?   Did you put anything in the cavity?

    I think the ribs will be done long before the bird.
     

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