Smoking two turkeys and a ham, The ham and one turkey is going in my side fire box smoker.
The other in my UDS. After getting them all in the smokers I got busy getting the rest of the food
going. I want to smoke everything around the 300+ so it takes a little while to get
the smokers up to that so I didn't check on the temp for awhile. I was using my Mavrick in the
UDS and a cheap walmart probe for the side fire box smoker. 45 min later I look at the reading
on the cheap one and it was reading HHH. So went outside to try to get it to read the temp.
FLAMES WAS COMING OUT OF THE MAIN CHAMBER !!!!! WTF !!!
Open the lid and the flames was shooting up about 3 feet above the ham and turkey !!!!!
Wish I would have got a picture of that. Like a fool I grab the ham and turkey out of the smoker
surprise I didn't burn myself . Ran inside turn the oven on and put the turkey in it.
Went back out and took a picture. By this time the flames was like you see in the picture.
On the left side you can see whats left of my melted probe. Just glad it wasn't my Marvick .
So let it cool back down to around 300 then put the turkey back in the smoker.
I did a different set up in the fire box. Only thing I can figure out what happen was must
have been grease in the bottom of the smoker that caught on fire.
what a way to start the day !!!!!
Ok back to the beginning. Here the two turkeys for the day,
Used Chef JJ brine. Did add a gal of apple juice to the brine.
Both turkeys in a big bag with ice and the brine. for 24 hours
Put in front of the fan for an hour to try to dry out the skin some
Going to put garlic/butter mix under the skin.
Spoon works great for getting the butter under the skin.
In the pan is green pepper, onions, carrots and 6 cups of chicken stock.
Here they are before the great fire of 2012 !!!!!!
Here the setup that started the great fire.
Most of the time I use a weed burner to start the coal but last time I used it I burn my leg
with it so the wife took it away
.
The AMNPS will go in the mailbox mod on my UDS. I lite the middle that way it will burn
both ways. Weber starter cubes are great for starting the AMNPS.
Looking at this picture no wonder I'm always burning myself.
This one in my UDS
Making the gravy.
Here some of the sausage that I made , (summer sausage, Andouille, peperoni )
Also had some smoke cheese,bologna and Kielbasa I did.
Everyone loved the turkeys. Between the brine and the butter under the skin. It was
super moist.
I wasn't going to make a post on this smoke but I just had to share the story
of the fire of 2012
The other in my UDS. After getting them all in the smokers I got busy getting the rest of the food
going. I want to smoke everything around the 300+ so it takes a little while to get
the smokers up to that so I didn't check on the temp for awhile. I was using my Mavrick in the
UDS and a cheap walmart probe for the side fire box smoker. 45 min later I look at the reading
on the cheap one and it was reading HHH. So went outside to try to get it to read the temp.
FLAMES WAS COMING OUT OF THE MAIN CHAMBER !!!!! WTF !!!
Open the lid and the flames was shooting up about 3 feet above the ham and turkey !!!!!
Wish I would have got a picture of that. Like a fool I grab the ham and turkey out of the smoker
surprise I didn't burn myself . Ran inside turn the oven on and put the turkey in it.
Went back out and took a picture. By this time the flames was like you see in the picture.
On the left side you can see whats left of my melted probe. Just glad it wasn't my Marvick .
So let it cool back down to around 300 then put the turkey back in the smoker.
I did a different set up in the fire box. Only thing I can figure out what happen was must
have been grease in the bottom of the smoker that caught on fire.
what a way to start the day !!!!!
Ok back to the beginning. Here the two turkeys for the day,
Used Chef JJ brine. Did add a gal of apple juice to the brine.
Both turkeys in a big bag with ice and the brine. for 24 hours
Put in front of the fan for an hour to try to dry out the skin some
Going to put garlic/butter mix under the skin.
Spoon works great for getting the butter under the skin.
In the pan is green pepper, onions, carrots and 6 cups of chicken stock.
Here they are before the great fire of 2012 !!!!!!
Here the setup that started the great fire.
Most of the time I use a weed burner to start the coal but last time I used it I burn my leg
with it so the wife took it away
The AMNPS will go in the mailbox mod on my UDS. I lite the middle that way it will burn
both ways. Weber starter cubes are great for starting the AMNPS.
Looking at this picture no wonder I'm always burning myself.
This one in my UDS
Making the gravy.
Here some of the sausage that I made , (summer sausage, Andouille, peperoni )
Also had some smoke cheese,bologna and Kielbasa I did.
Everyone loved the turkeys. Between the brine and the butter under the skin. It was
super moist.
I wasn't going to make a post on this smoke but I just had to share the story
of the fire of 2012
