It is a gas grill technically, but has an infrared element that provides a nice, even heat wave to the entire surface. You can also utilize pellets, there's a setup in the grill to accommodate. I used to hate propane grills until I got the one I have now. You can basically do anything with it.
I wish someone would be me a kamado :/ But the Weber Smoky Mountain seems to be pretty popular. It's similar to the UDS (ugly drum smoker). I still want an offset smoker. Currently I only have a 22.5" weber kettle. It's probably the most versatile cooker out there, but the space is limited. I also don't usually do really big cooks.
Note! Red Tec does sell a handful of grills that are primarily pellet smokers and have a less dependable IR element. Fair warning.
We're doing plank salmon tonite. One in the party can't eat cheese so no pesto (unfortunately for him all I've made has parm regianno in it) so I'm doing a miso glaze. _
Hayn, I would suggest the Oklahoma Joe from Lowes. I have it and love it.Great smoke ring, flavor, versatile as you can use it both as a smoker and as a griller. Any wood works with it although my personal favorite is a cherry/pecan mix. You'll have to ride herd over the temps as you would with any offset smoker but once you get the hang of it, you should be good to go.
Quick question, what time have you guys been working with for smoking a turkey. I have just over an 11 lb. bird, did a cranberry brine overnight and using apple wood chips, was figuring in the 5 1/2-6 1/2 hour range so about 1/2 hour a lb. Of course we are supposed to be having some more massive thunderstorms coming through the next few hours, can never be easy.
Hmm shouldn't take that long for turkey. Birds don't contain much fat so going low and slow is kind of pointless IMO. I did a 13 pounder with temps running ~325 and it took just over 2.5 hours (stuffed with herbals). Keep in mind that brining also helps speed up the cooking process. The last 10 minutes I bump up the heat to get the skin nice and crispy. Oh, and i slather the bird and under skin/breast and cavity with compound butter. Here's the bird I did last TG, using a mix of cherry and pecan
It's been just a little short of 4 hours and the internal temp is running about 157° so probably another 1/2 hour or so. The temp is a little lower than 325° though, running around 250°, that accounts for the little bit longer cook time. My smoker does not get much above 250°-275°
You need the breast and/or thigh meat at 165F. You might need to finish the bird in the oven to get your skin crispy.
Yep, just checked it, and it was at 167. Skin looked crispy but I am early anyway so throwing in oven at 350° for a few minutes. Everyone needs to get here because I want to see what the cranberry brine did to the taste.
Thank you, my only worry is having it ready too early. Don't want it to sit and get dry before my wife and son get here.
Spritz with some cranberry juice and tent with foil. If they have to, the Fam can reheat the meat. Don't ruin your bird by overcooking trying to keep it warm.
