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New guy from Northern CA

mrayfield

Newbie
6
10
Joined Dec 10, 2006
Just joined, have a Pitts and Spits 2436 with firebox. Have been smoking for about 4 years. HAve Brisket, and pork butt figured out but continue to destroy turkeys on this big smoker. I usually use all wood (oak or almond) Think I may need to go to charcoal for the birds. Or maybe my brickman or the big green egg. recommendations welcome, mjr
 

mctrick

Fire Starter
42
10
Joined Dec 10, 2006
I'm new to this page as of yesterday and have found a lot of info. just stop to say hi. mctrick
 

vulcan75001

Smoking Fanatic
OTBS Member
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Joined May 27, 2006
mctrick

Welcome..Glad to have ya here...just found the pics of your van in your album...looks like you are doing a great job on it....is it fully operational yet?

Richard
 

mctrick

Fire Starter
42
10
Joined Dec 10, 2006
It's not ready yet but the kitchen side of the truck will be done in about six weeks,if the weather holds out here in Omaha,Ne
 

jminion

Meat Mopper
OTBS Member
240
10
Joined Apr 5, 2006
mrayfield
the BGE would be a great choice for poultry in general. Poultry is not high in connective tissue or internal fat so a faster, high pit temp cook is a great technique.
 

Dutch

Smoking Guru
Staff member
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Joined Jul 7, 2005
mrayfield, found a Pitts & Spitts 2436 smoker on the 'net. Dang-that thing is some serious money!! You may want to experiment using lump charcoal (go with Royal Oak if you have it in your area) and use any of the smoking woods for flavor. Get an inexpensive roasting hen to try-if it doesn't turn out, you won't be out too much money than you would experimenting with a turkey. Check out the Poultry forums for some ideas.
 

pyrolysis

Fire Starter
41
10
Joined Nov 9, 2006
Welcome to the SMF mrayfield. Nice unit! I did a turkey for thanksgiving on my char-griller with all cherrywood and it turned out great. Did you brine the bird? Brined my 15lb freerange overnight and cooked at 225* for about 5 to 5.5 hrs. Never had a turkey so tender and moist.

pyro
 

icemn62

Smoking Fanatic
OTBS Member
489
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Joined Jun 20, 2006
jminion is right when cooking birds go with a higher temp. Your cooker looks like it would be fun just to go and cook a bunch of slabs of ribs. Can not wait to find out more about your beastie.
 

smokemack

Smoking Fanatic
OTBS Member
331
10
Joined Jul 21, 2006
Welcome mjr, good to have you with us. Pretty smoker you've got there. Enjoy experimenting with the birds. I'm with Dutch, go lump (Royal Oak), and a cheap hen...
 

mrayfield

Newbie
6
10
Joined Dec 10, 2006
I did not brine the turkey but did inject it. I did not look great when it was done but it tasted great.
 

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