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My Thanksgiving dry run.

Discussion in 'Poultry' started by pingj626, Oct 27, 2013.

  1. Well Last month I bought a new Oklahoma Joe's horizontal offset smoker.

    I made some modifications I found here, such as deflector plate, fire box, smoke stack pipe to the inside, tuning plates and sealing up everything I could as best I could.

    I have been smoking the thanksgiving turkey for about 18 years now, and felt as if I was doing a pretty good job with it.  Well it got to the point that I wanted a bigger smoker thank by brinkman vertical direct heat model.  The size was too limiting.

    Here is my first attempt.  I had some trouble getting the temp up on my test burns.  The highest I could get it was 275, using just lump charcoal.  Going to do a couple of test burns with oak prior to thanksgiving.

    Here is the pic of the results.  Turned out very moist with great flavor.

    All comments welcome, as I want to learn and get better with this thing.

    I did forget to tie up the legs before putting it in the smoke.  I was still half asleep and hadn't had my coffee yet.
  2. Nice looking Bird. Nice color. remember air flow and fue lmakes heat. Leave the top vent wide open and control the heat witht the bottom vent.

    When you get a chance will you add your location to your profile. It helps us answer questions when we know what part of the world you are in.

    Happy smoken.

  3. pgsmoker64

    pgsmoker64 Master of the Pit Group Lead OTBS Member

    Mule has it right!  More fuel and air flow should mean more heat.

    Sounds like you have your process down and just need help with the new smoker set up.  You might also want to check your smoker for hotspots.  If you find one area that runs hotter you may want to use that area for the poultry...[​IMG]

    Good luck and let us know what else you need.

  4. Thanks Mule,

    I have updated my profile.  I live on the Coast of S.E. Georgia.  We generally don't get too cold here.  This morning when I put the bird on it was about 55 deg and we warmed up into the 70's.

    I didn't have the top vent opened all the way, so I will try that on my next test burn.  I did buy a moderately prices electronic thermometer so I wasn't relying on the build in one, though I did test that one and it is accurate, just poorly mounted in the top of the lid.  I'll change that when I get some time.

    I found a dual thermometer on the net today that has two probes.  One for the food and one for the smoker.  I'm thinking I'm going to get this one before thanksgiving.
  5. Thanks for the vote of confidence Bill.  I felt like a fish out of water with the new smoker.  My old one I had down so well that I didn't have to think.  I knew how much wood/charcoal to start with, how often I had to add etc.  The new one I was outside checking it every 10 minutes.

    Great idea checking for hot spots.  I did a bird and a breast, today.  Didn't show the breast but it was just as yummy.  I did keep the breast closer to the firebox know it was going to be hotter and being bigger take longer to cook.