Question when to put in the wood

coachwalrich

Fire Starter

Original poster

Aug 25, 2014

35

14

Cleveland, OH

• Sep 14, 2014

• #1

I hope I don't sound stupid...

I have a gas Master Forge vertical 

When pre-heating the smoker, do you already have the wood chips in or do you wait to put in the wood when it gets to the right temp and put in the meat?

 

themule69

Epic Pitmaster

Oct 7, 2012

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live north of fort smith arkansas between alma and

• Sep 14, 2014

• #2

You didn't say what meat you will be cooking. If you give the meat time for the outside to dry It will be a lot better tasting smoke flavor.

Happy smoken.

David

 

coachwalrich

Fire Starter

Original poster

Thread starter

Aug 25, 2014

35

14

Cleveland, OH

• Sep 14, 2014

• #3

David,

I will be smoking a 5lb Turkey Breast...

Thoughts?

Also, I brined it Cajun spices...would you suggest cherry or hickory would?  Would you put a mixture of water and apple juice for the water pan?

Thoughts?

 

grillmonkey

Smoking Fanatic

Jun 15, 2014

850

80

Twin City, GA

• Sep 14, 2014

• #4

CoachWalrich said:

 
David,

I will be smoking a 5lb Turkey Breast...

Thoughts?

Also, I brined it Cajun spices...would you suggest cherry or hickory would?  Would you put a mixture of water and apple juice for the water pan?

Thoughts?

Click to expand...

If you're going low-and-slow, I'd suggest the cherry.

 

chef jimmyj

Gone but not forgotten. RIP

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May 12, 2011

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• Sep 14, 2014

• #5

Cherry gives great color and is more mild than Hickory. Use Dry Chips and no water in the pan. Water will not allow the skin to crisp and adding apple juice does nothing but waste the juice. The amount of flavor imparted is negligible. If you want more smoke go low and slow, 225-250°F until the IT is 150° then finish it in a 425-450° Oven to finish the cool and crisp the skin. For light smoke, run your smoker at 325°F until the IT is 165°F. It will help the skin if you place it in front of a fan for 1 hour to dry before smoking...JJ

 

themule69

Epic Pitmaster

Oct 7, 2012

12,884

350

live north of fort smith arkansas between alma and

• Sep 14, 2014

• #6

I put sand in my water pan then cover it in foil.

Happy smoken.

David

 

sb59

Smoking Fanatic

Dec 27, 2013

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New Jersey

• Sep 14, 2014

• #7

This title should at least be R rated !

 

coachwalrich

Fire Starter

Original poster

Thread starter

Aug 25, 2014

35

14

Cleveland, OH

• Sep 14, 2014

• #8

SB59 said:

 
This title should at least be R rated !

Click to expand...

HAHAHAHAHAHA

 

edward36

Smoking Fanatic

Mar 3, 2014

307

73

Sydney, Australia

• Sep 14, 2014

• #9

When I did my turkey breast, I had my water pan filled with water, and went on 225F for 4 hours until IT 165F. Used peach and cherry, for the color. The meat was brined for 24 hours.

But it was a skinless breast, so I had nothing to crisp :)

Cheers!

Ed

 

gen0

Newbie

Sep 11, 2014

26

10

Catemaco, Veracruz, Mexico

• Sep 14, 2014

• #10

I'm just a newbie but a wink or a head nod is usually good enough for me.

 

oldschoolbbq

Legendary Pitmaster

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Jul 16, 2008

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NW Ohio - outside Toledo

• Sep 14, 2014

• #11

                                                                                                                      

 

oldschoolbbq

Legendary Pitmaster

OTBS Member

Jul 16, 2008

9,359

205

NW Ohio - outside Toledo

• Sep 14, 2014

• #12

Coach , have your TBS going before you introduce the Meat or anything . . .