NEED food smoker HELP!!!!
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meowzer
Moderator
Quote:
Originally Posted by reefraff http:///forum/thread/386021/need-food-smoker-help/160#post_3396179
Make sure you either brine or inject the turkey
I did buy an injector ...should I buy the store stuff, or do you have a good recipe for something to inject the turkey with?
what about the ham? I think I remember someone saying to inject it with apple cider vinegar.....I'll have to go back and look...LOL...but that's a lot of lookin
Originally Posted by reefraff http:///forum/thread/386021/need-food-smoker-help/160#post_3396179
Make sure you either brine or inject the turkey
I did buy an injector ...should I buy the store stuff, or do you have a good recipe for something to inject the turkey with?
what about the ham? I think I remember someone saying to inject it with apple cider vinegar.....I'll have to go back and look...LOL...but that's a lot of lookin
reefraff
Active Member
Quote:
Originally Posted by meowzer http:///forum/thread/386021/need-food-smoker-help/160#post_3396184
I did buy an injector ...should I buy the store stuff, or do you have a good recipe for something to inject the turkey with?
what about the ham? I think I remember someone saying to inject it with apple cider vinegar.....I'll have to go back and look...LOL...but that's a lot of lookin
When I did the turkey I used salt and brown sugar with a little garlic as a brine and it was good. For injection I would do store bought. I don't have a recipe.
Originally Posted by meowzer http:///forum/thread/386021/need-food-smoker-help/160#post_3396184
I did buy an injector ...should I buy the store stuff, or do you have a good recipe for something to inject the turkey with?
what about the ham? I think I remember someone saying to inject it with apple cider vinegar.....I'll have to go back and look...LOL...but that's a lot of lookin
When I did the turkey I used salt and brown sugar with a little garlic as a brine and it was good. For injection I would do store bought. I don't have a recipe.
Quote:
Originally Posted by meowzer http:///forum/thread/386021/need-food-smoker-help/160#post_3397765
OK...SO...is their a trick to getting the bark off when you cut down your own tree...LOL....as of now my husband has been kinda chopping it off....BUT that seems very wasteful
Just use the bark too!
Originally Posted by meowzer http:///forum/thread/386021/need-food-smoker-help/160#post_3397765
OK...SO...is their a trick to getting the bark off when you cut down your own tree...LOL....as of now my husband has been kinda chopping it off....BUT that seems very wasteful
Just use the bark too!
meowzer
Moderator
Quote:
Originally Posted by DragonZim http:///forum/thread/386021/need-food-smoker-help/160#post_3397770
Just use the bark too!
WHAT???? I thought it was important NOT to use the bark in the smoker?????
Originally Posted by DragonZim http:///forum/thread/386021/need-food-smoker-help/160#post_3397770
Just use the bark too!
WHAT???? I thought it was important NOT to use the bark in the smoker?????
Quote:
Originally Posted by meowzer http:///forum/thread/386021/need-food-smoker-help/160#post_3397777
WHAT???? I thought it was important NOT to use the bark in the smoker?????
If it comes off easy, take it off. If not, burn it! I've been using seasoned oak for smoking lately and it has a pretty thick bark that I've just been burning. Some say that it makes a more bitter smoke, but I havent noticed any difference.
Originally Posted by meowzer http:///forum/thread/386021/need-food-smoker-help/160#post_3397777
WHAT???? I thought it was important NOT to use the bark in the smoker?????
If it comes off easy, take it off. If not, burn it! I've been using seasoned oak for smoking lately and it has a pretty thick bark that I've just been burning. Some say that it makes a more bitter smoke, but I havent noticed any difference.
meowzer
Moderator
seasoned....LOL...he just cut the tree down this week 
I bought some injectable marinade...only thing I could find. I am gonna use this in the turkey...I HAVE NO CLUE what I am gonna do with the ham yet....I kinda remember someone saying something about injecting with apple cider vinegar though
I bought some injectable marinade...only thing I could find. I am gonna use this in the turkey...I HAVE NO CLUE what I am gonna do with the ham yet....I kinda remember someone saying something about injecting with apple cider vinegar though
meowzer
Moderator
Quote:
Originally Posted by stdreb27 http:///forum/thread/386021/need-food-smoker-help/160#post_3398125
lol, no bark?
I don't get it...are yo usaying you can use the bark...or not????
I am separating the wood....barkless.....and with bark....a lot of it has none....obviously I will use that mostly....just need to know if I can use some of the other with it
Originally Posted by stdreb27 http:///forum/thread/386021/need-food-smoker-help/160#post_3398125
lol, no bark?
I don't get it...are yo usaying you can use the bark...or not????
I am separating the wood....barkless.....and with bark....a lot of it has none....obviously I will use that mostly....just need to know if I can use some of the other with it
dthug421
New Member
Hey Meowzer,
Use the bark and the wood. Does your smoker have a water pan? I do not think those models do with the "fire on the side" do. If it does put some onion, pineapple juice and garlic in the water pan as well. If not you will need to baste/mop the meat at least once through the cooking process so it does not dry out. You will be able to tell. When you check the temp of the meat put the thermometer closest to the bone, the USDA recommends the internal temp be 160 degrees.
Preparation:
Leave all the skin on, brine it in a salt bath with thyme and rosemary overnight, in the morning pull it out of the brine and inject it with that injectable stuff you found (that stuff is the bomb!) Then rub the skin down with salt and pepper, garlic powder, Cheyenne pepper, paprika. Depending on how you place the bird on the rack and how the heat comes through, you could put some pineapple or a lemon wedge or both to in the cavity brighten up the flavor and add some acid to really get the meat to be "fall of the bone tender"
Smoking:
Put the meat on after you have a stable fire going. The hardcore smoker you wood, charcoal. I cheat and use a propane one because it is much easier to control the temp.
Depending on the size of the bird, figure 30 mins a lb at 225 degrees. I recommend using apple or cherry wood chunks, it has a much milder smoke flavor than mesquite or hickory.
After 2-3 hours check it and baste it with some sort of liquid/sauce to add some moisture. Keep in mind every time you open the smoker, all the heat comes out and you need to let it warm back up. However, in this summer weather we are having you will probably have trouble keeping the think below 300 degrees.
After you are 75 -80% through your scheduled cooking time again depending on the weight of the bird, poke it with the thermometer, check the temp and cover it with your favorite BBQ sauce the you warmed up in the microwave so you don't cool it off. Get it to 160 gegrees and you are done.
Use the bark and the wood. Does your smoker have a water pan? I do not think those models do with the "fire on the side" do. If it does put some onion, pineapple juice and garlic in the water pan as well. If not you will need to baste/mop the meat at least once through the cooking process so it does not dry out. You will be able to tell. When you check the temp of the meat put the thermometer closest to the bone, the USDA recommends the internal temp be 160 degrees.
Preparation:
Leave all the skin on, brine it in a salt bath with thyme and rosemary overnight, in the morning pull it out of the brine and inject it with that injectable stuff you found (that stuff is the bomb!) Then rub the skin down with salt and pepper, garlic powder, Cheyenne pepper, paprika. Depending on how you place the bird on the rack and how the heat comes through, you could put some pineapple or a lemon wedge or both to in the cavity brighten up the flavor and add some acid to really get the meat to be "fall of the bone tender"
Smoking:
Put the meat on after you have a stable fire going. The hardcore smoker you wood, charcoal. I cheat and use a propane one because it is much easier to control the temp.
Depending on the size of the bird, figure 30 mins a lb at 225 degrees. I recommend using apple or cherry wood chunks, it has a much milder smoke flavor than mesquite or hickory.
After 2-3 hours check it and baste it with some sort of liquid/sauce to add some moisture. Keep in mind every time you open the smoker, all the heat comes out and you need to let it warm back up. However, in this summer weather we are having you will probably have trouble keeping the think below 300 degrees.
After you are 75 -80% through your scheduled cooking time again depending on the weight of the bird, poke it with the thermometer, check the temp and cover it with your favorite BBQ sauce the you warmed up in the microwave so you don't cool it off. Get it to 160 gegrees and you are done.
dthug421
New Member
No water pain is fine just check the meat periodically to baste and not dry the heck out of it.
As for a ham, is this ham already cured? Or is it just a fresh cut of meat?
If it is like a fresh cut a meat with the skin still on you will need to cure it first, this involves using sodium nitrate (that what gives the meat it's pink color.)
You can get this from Most butcher shops, Gander Mountain or Bass pro shops or from LEM http://www.lemproducts.com/
You will use water salt half cup per LB of meat and sodium nitrate. Use 1/4 TEASPOON OF SODIUM NITRATE PER LB OF MEAT! This is very important. To little will not cure it and when you smoke it, it could grow a bacterium that will cause botulism rendering the meat spoiled and will make you sick if consumed. If you use to much upon consumption it will make you sick. DO some research on this.
Take the skin off if it is not already and inject this solution in a 1/2 to one inch patern holes across the whole ham.
You will soak this in a 5 gallon pail so that is completely submerged in the fridge anywhere from 4-12 days again depending on the size/weight. You will know when it is cured when you pull it out and the pink part closest to the bone is pink and has the texture of rubber, than raw pork.
If it is already cured or once you have cured it cover it in brown sugar, pineapple slices (with toothpicks) and warm it up in the smoker to in internal temp of 160 keeping the 225 degrees and 30 mins per lb.
As for a ham, is this ham already cured? Or is it just a fresh cut of meat?
If it is like a fresh cut a meat with the skin still on you will need to cure it first, this involves using sodium nitrate (that what gives the meat it's pink color.)
You can get this from Most butcher shops, Gander Mountain or Bass pro shops or from LEM http://www.lemproducts.com/
You will use water salt half cup per LB of meat and sodium nitrate. Use 1/4 TEASPOON OF SODIUM NITRATE PER LB OF MEAT! This is very important. To little will not cure it and when you smoke it, it could grow a bacterium that will cause botulism rendering the meat spoiled and will make you sick if consumed. If you use to much upon consumption it will make you sick. DO some research on this.
Take the skin off if it is not already and inject this solution in a 1/2 to one inch patern holes across the whole ham.
You will soak this in a 5 gallon pail so that is completely submerged in the fridge anywhere from 4-12 days again depending on the size/weight. You will know when it is cured when you pull it out and the pink part closest to the bone is pink and has the texture of rubber, than raw pork.
If it is already cured or once you have cured it cover it in brown sugar, pineapple slices (with toothpicks) and warm it up in the smoker to in internal temp of 160 keeping the 225 degrees and 30 mins per lb.
