First Turkey on the new Smoke Hollow 44" pro

Discussion in 'Propane Smokers' started by texbowhunter316, Nov 2, 2014.

  1. texbowhunter316

    texbowhunter316 Fire Starter

    I purchased this smoker about a week and a half ago and have done some chicken breast, hot wings and a boudin stuffed pork loin. This will be my first Turkey on it. I'm used to smoking on my wood burner so we will see how it goes.
    I purchased it to smoke sausage on since its got a sausage hanger and plenty of room but I wanted to get used to it before I tackled sausage.
    My SH doesn't seem to be plagued with some of the stuff I've read about (knock on wood).it holds right on 240 degrees with the dial on less than medium. I also checked the temperature thermometer and it was 212 in boiling water. I checked it against digital this morning because I was worried about temps above that.
     
  2. texbowhunter316

    texbowhunter316 Fire Starter

     
  3. texbowhunter316

    texbowhunter316 Fire Starter

     
  4. b-one

    b-one Smoking Guru OTBS Member

    That's an odd looking turkey! Ok I'm sure will get pics of it later, hope all goes well!
     
  5. texbowhunter316

    texbowhunter316 Fire Starter

    Ha! Yes it is odd looking. It's a emu size, 20 pounder but it was free for a trial run.
     
  6. texbowhunter316

    texbowhunter316 Fire Starter

    I'll take pictures of the Pterodactylus when I put these ribs on!

    Forgot to mention that I brined in pop's brine for 24 hours so this is my first time for brining .
     
  7. texbowhunter316

    texbowhunter316 Fire Starter

     
  8. texbowhunter316

    texbowhunter316 Fire Starter

     
  9. texbowhunter316

    texbowhunter316 Fire Starter

    It's been 90 minutes and I am still on 240 degrees with one burner and the first chip tray loaded with Apple chips.
     
  10. b-one

    b-one Smoking Guru OTBS Member

    Ribs as well, EXCELLENT!!!!
     
  11. texbowhunter316

    texbowhunter316 Fire Starter

    Yes b-one they were a request from the oldest daughter. My first time using the vertical trays also. We'll see how it goes.
     
  12. texbowhunter316

    texbowhunter316 Fire Starter

    Do y'all use smoke the whole time or take it off after a certain time? I'd cut the Smoke if I was on my wood burner but it pours the Smoke to it, or seems to.
     
  13. texbowhunter316

    texbowhunter316 Fire Starter

    The bird after 2.5 hours and the ribs after 1.5 hours
     
  14. texbowhunter316

    texbowhunter316 Fire Starter

    And I lied about the brine, I used the slaughterhouse recipe, not pop's. Although I will be trying pop's soon.
     
  15. texbowhunter316

    texbowhunter316 Fire Starter

    Long way to go
     
  16. texbowhunter316

    texbowhunter316 Fire Starter

    Ribs are bite through but not falling off the bone. Might be my best to date. That bend test really works.
     
  17. texbowhunter316

    texbowhunter316 Fire Starter

    7 hours in for a 20 lbs Turkey
     
  18. demosthenes9

    demosthenes9 Master of the Pit OTBS Member

    Nice cook Tex.    I don't have a hard and set rule as for how long I lay the smoke down.  It's more of a look/feel kind of thing.    It also depends on what cut I'm doing.   For pork loins, I smoke all the way through.  On Prime Ribs, I hit it for 2 - 2 1/2 hours.  For ribs, depends on whether I'm in a foil mood that day.   For briskets, about 6 hours or so.  For butts, 6 - 8 hours.

    I should add that I abandoned the SH44 chip trays after a few cooks with them and picked up a couple of AMNTS tube smokers from Todd at Amazen Products.    I have various lengths to accommodate different smoke times and will often throw 2 of the tubes in at one time to get a heavier smoke.   Man, I LOVE those things.
     
  19. texbowhunter316

    texbowhunter316 Fire Starter

    I'm going to check those out.
    I think they would be awesome for sausage.
    The Turkey was not as good as I hoped but the ribs were my best to date. I think the main problem was that the Turkey was a 20 plus pounder.
     

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