How Much Smoke and Air for Great Flavor in you food..... Pic of turkey added

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.

daveomak

RIP - Gone but not forgotten.
Original poster
OTBS Member
★ Lifetime Premier ★
Nov 12, 2010
27,123
4,983
Omak,Washington,U.S.A.
Disclaimer.....  This is my FIRST ever video so don't be too critical about my "lack of skills".... 

Many folks have noted acrid, creosote flavor in their foods...  The remedy that works for me is lots of air and thin wispy blue smoke....  

Below is my smoker running this AM and there is a turkey in it....  after about 2-3 hours the bird will go in the oven to finish cooking....

That's so the smoke is mild and I can get a "crisp" not rubbery finish on the skin....

I mostly use Todd Johnson's Pitmaster's Blend of pellets because of their mild flavor that everyone can appreciate...

Dave



I tried to figure out how to stop the other videos from showing up at the end of this video, but it outsmarted me.....    Dave 

+++++++++++++++++++++++++++++

And here is the Turkey....   3  hours of Pitmaster's Choice Pellets..... 1 full row of pellets...  about 4 ounces of pellets....

Turkey was brined overnight...  Rinsed and dried .... put in refer overnight with damp paper towel covering the bird....

Came out pretty good......  Nice light color... light smoke... should be a nice light flavor of smoke also....   The dry skin allows for an even smoke....   No acidic taste...  no creosote taste...    Dave


As the bird cooks in the oven, tented with foil, the smoke should permeate the meat nicely.....   This bird is going for a Christmas present so this is the last you will see of it.....   Sorry, no money shots this time......

Dave

Edit to add turkey picture...
 
Last edited:
Dave, your voice sounds just like I imagined it would sound.  Every time I read one of your posts, I'm going to read it in your voice now. LOL.
 
Dave, looking good. Don't need much smoke for poultry.

You are right about that.... Less is really better at times and I think Turkey is one of those....

Dave, your voice sounds just like I imagined it would sound.  Every time I read one of your posts, I'm going to read it in your voice now. LOL.

Scooter.... I had a really intelligent, good looking dude fill in the voice... Kind of a mix between John Wayne, Steve McQueen and Clint Eastwood.... Now you got more to think about....

Dave
 
Last edited:
Great job dave. You should do a series to share your knowledge. Heck, smokingmeatforrums.com should expand in this area.


When I got here I was a dummy..... I learned quite a bit... all of it from the great members here.... I'm still a dummy..... Only smarter....
 
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

Latest posts

Hot Threads

Clicky