Howdy -- One More Meat Smoker in Texas

Discussion in 'Roll Call' started by rowlettsmoker, Nov 22, 2014.

  1. Good afternoon from Rowlett, Texas - a suburb of Dallas.  Purchased my MES 40 about a month ago and have smoked a couple of times.  Tried baby-back ribs & smoked mac-n-cheese for my first go-round.  Used recipes from John McLemore's books.  Also tried a couple of different BBQ sauces, as well -- kinda liked the sweeter version with honey & brown sugar.  Smoked 2 racks and wrapped one of the racks during the last 45 minutes to see the difference.  Apple wood chips.

    My 2nd attempt was a whole chicken with hickory wood chips.  Also put in a few corns on the cob.  DURN-BURN THAT's GOOD!!  Was the best-tasting chicken I have had. Loved it.


    Now......I am taking on Thanksgiving by smoking BOTH a 17lb TURKEY & a 6lb HAM -- same time.  Guess that is the OINK 'N GOBBLE version.  

    Need some assistance from you experts on:

    * Preparation of the turkey (it is fresh, not frozen)

    * How long for turkey -- and -- how long before I put in the ham.  So, if I smoked the turkey for 8-9 hours would I add the ham with 4 hours remaining?

    * Placement on the racks -- I assume that the ham would go on the top shelf and the turkey underneath --- right?

    * Any other nifty tips & tricks since I wanna make sure to impress my wife and kids & grandkids (even tho they would probably not tell me if it tasted bad)

    HAPPY THANKSGIVING to everyone.  Looking forward to learning more, improving my smoking skills and trying new & tasty stuff.

    Oh yeah.....call me MIKE.
     
  2. Glad you joined the group. The search bar at the top of any page is your best friend.
    About anything you wanna know about smoking/grilling/curing/brining/cutting or slicing
    and the list goes on has probably been posted. Remember to post a QVIEW of your smokes.
    We are all smoke junkies here and we have to get our fix. If you have questions
    Post it and you will probably get 10 replies with 11 different answers. That is
    because their are so many different ways to make great Q...
    Happy smoken.
    David
     
  3. Thank you, David. Appreciate your help.

    Mike
     
  4. [​IMG]   Good morning and welcome to the forum, from another cloudy, rainy, windy and cool day in East Texas. Lots of great people with tons of information on just about  everything 

    Gary
     

Share This Page