New Smoker From New Jersey

[snoweeowl]

I would really like to hear from all of you especially with advice on using a Smokin' Tex electric smoker. Now, I'm not sure using an electric smoker qualifies me as a smoker but I do love the taste of smoked meats.

One difference I've noted between electric and a traditional smoker is not being able to baste/mop without losing heat and subsequently having to add time to the smoking. How much do you lose by not being able to baste/mop?

Anyway, tomorrow I'm trying my first turkey. I have it in a brine right now preparing for an early start in the morning. I'll let you know how it came.

Thanks and hope to hear back from you.

 

[deejaydebi]

I never used an electric smoker but there are quite a few on the site.
Doesn't matter what you smoke in as long as it smokes!

 

[gofish]

you'll be fine with an electric, your right .... it may take a bit longer as you anticipate, but not too much, you should not need to baste as much with the electric. your brined gobbler will be moist, thru & thru. let us know how it turns out.

 

[homebrew & bbq]

Welcome to SMF! I've got an MES and I've been happy with what it's done. Of course, it's the only thing I have experience with but no complaints here.

Regardless of what equipment you're using, this is the place to find out about smoking. The folks around here are ready and willing to answer questions and help out.

Glad to have you aboard.

 

[pescadero]

Snowee:

Don't you worry about the type of smoker you use. The only thing that doesn't qualify is. . . . a bottle of Liquid Smoke.

There are many fine Electrics out there. I started on an electric and still use them. In fact my electric is my prefered smoker, for certain things.

Glad to have you on board.

Enjoy!!

Skip

 

[msmith]

Welcome aboard snoweeowl glad you joined us.

 

[richtee]

Welcome to the SMF! I have not used the Smokin' Tex, but I have heard the temps can be troublesome.

Of course, my first move would be to modify it LOL!

Brining should make all the difference in the bird, seeing as mopping drops the temps so much tho. Only issue I see is not being able to crisp the skin. Maybe an oven finish at 350 for that?

 

[allen]

Welcome Snoweeowl, you have come to the right place,alot of fantastic people with great advice and ideas

 

[gramason]

Welcome to the SMF.

 

[richoso1]

Hello and welcome to ther SMF. You can smoke on anything that works for good Q, just take a look around and you'll notice any type of smoker you can imagine and more. Enjoy, it's all good!

 

[snoweeowl]

Thanks for your responses. The bird is in the smoker so I'll let you know how it comes.

I've looked at a lot of brines and noticed the one I used had a considerable amount less salt than the others, only 2/3 cup. The turkey was just over 11 pounds and I brined it for about 24 hours. Too long/short? Too little salt?

The rest of the brine was apple cider, fresh ginger, allspice, cloves, sugar, black pepper and water. The cavity was stuffed with quartered oranges. I'm smoking with apple wood for what I think should be about 9 or so hours. I have a Polder thermometer plugged into the thigh.

 

[pescadero]

Snowee:

By the time you read this it will probably be 'water under the bridge', but I wanted to respond.

There are some basic things you need to adhere to such as: safe thawing(if this was involved) and propper food handling before the smoke; getting through the danger zone in a timely manner during the smoke; and those kinds of things.
After that, it is not so much a question of right or wrong. It is more an issue of personal taste. For example the composition of your brine is up to you. What ever your family likes. And, with respect to salt, even down to 1/2 cup wouldn't be strange for some tastes. Some on here use little to no salt. So, don't think you are out of line there.

The one thing you didn't mention(unless I missed it) was the temp you are smoking at. This, of course, will make a big difference. Especially in the areas of the time you spend in the danger zone, the actual duration of the smoke and the resulting condition of the skin(crisp or rubbery). If your family doesn't eat the skin, even this is a non-issue. Everything else sounds like you are right in the ball park.

Good luck and let us know how things turn out.

Skip

 

[rip]

Welcome to the site, sounds like you are well on your way.

 

[blackhawk19]

Welcome to the SMF, sign up for Jeff's 5-day eCourse.
I was born and raised in Neptune NJ but I escaped in 1966

 

[policecom]

Welcome to the SMF. Great to have you aboard. This is a great site with many helpful people!

 

[t-bone tim]

Welcome to SMF, can't wait to see the pics of the finished bird

 

[deejaydebi]

I've reduced my brines lately to 1/2 cup of kosher salt. I can't handle alot of salt! 24 hours is fine, you can even get by with as little as 6 to 12 hours if you inject. I do both anyway.

Sounds like a nice brine you should enjoy it, but 9 hours is a lot of time! Crank that smoker up to 300 to 375 and you'll be eatting in 2 to 2.5 hours!

Good luck!

 

[smokeys my pet]

Welcome keep comin back to the great smf.

 

[smokin' meat]

welcome to the SMF and enjoy. lots of good ideas and people here as you will find out.