Hello fellow smokers

Discussion in 'Roll Call' started by pwking, Nov 20, 2007.

  1. First, thanks for having me. [​IMG]

    I've been reading the wealth of information on this site since about a year ago when I got my first smoker. Since then I have smoked a ton of ribs (3.2.1 method), a couple briskets, chickens, and some very good pork roasts.

    Anyway - thank you for all the help you've already given me! I do have a question that I haven't found the answer for yet.

    I am planning on doing a 12 lb turkey for Thanksgiving as well as about a 3-4 pound pork roast. As you know the roast needs to be cooked low and slow but the Turkey needs to be cooked around 300-350.

    What is the best way to do this? Cook the roast first? Cook the Turkey first? Any ideas?

    Thank you - pw
  2. fatback joe

    fatback joe Master of the Pit OTBS Member

    Welcome to the forum. [​IMG]
    • You can cook the turkey low and sacrifice the crispy skin
    • Start the turkey in the smoker low with the roast and move to the oven to crisp it up.
    • There is a whole lot of people (but not many on this forum) that cook the roast hot and fast..........quick cook method or something like that it is getting to be called.
    • What are you doing with the roast utimately? Could you cook it and hold it while the bird cooks? That would work if you are pulling the roast, not as well IMO if you were looking to slice it.
    • Maybe cook them both low, but time it so where the roast gets done, then you bump the heat up to crisp up the bird for an hour or so while the roast is wrapped and rested.
    Don't know if any of that helps, but it is all I got this morning. lOL
  3. hawgheaven

    hawgheaven Master of the Pit OTBS Member

    Welcome aboard pw, glad you finally joined us! [​IMG]

    Hmm, this looks like the perfect opportunity to add another smoker to your arsenal! [​IMG] You can cook the bird at a lower temp and still get crispy skin if you rub mayo all over the skin, then apply your favorite rub...
  4. fatback joe

    fatback joe Master of the Pit OTBS Member

  5. Thank you for the very quick replies.

    I plan on slicing the roast.

    I do have another smoker I could use. I planned on using the MES but I could also use the charcoal/wood smoker.

    If I were to use two smokers - which one would you all use for the bird?
  6. fatback joe

    fatback joe Master of the Pit OTBS Member

    Which ever one gives you the easiest time keeping the temp over 300.
  7. dingle

    dingle Smoking Fanatic OTBS Member

    Welcome pwking. glad your here.
  8. pescadero

    pescadero Smoking Fanatic OTBS Member


    I tried to welcome you a little earlier. Think I "Double Clutched" somewhere. Oh well! You will probably get two from me but that is OK.

    You are already getting some good advice, so I will hold off.

    I will just welcome you on board. I know you will enjoy yourself, evenmore now that you have signed up.

  9. gramason

    gramason Smoking Fanatic OTBS Member

    Welcome aboard the SMF.
  10. homebrew & bbq

    homebrew & bbq Smoking Fanatic

    Welcome to SMF! We're glad you finally came out of the shadows. [​IMG]

    I have an MES and the thermostat on mine only goes up to 270 so it would NOT work well if you want to smoke the turkey at temps of 300 or more. So I would say do the roast in the MES.
  11. monstah

    monstah Meat Mopper

    Welcome to SMF! I would use the MES for the roast, since the max temp on an MES (mine anyway) is 275.
  12. I didn't even think about the temp thing. Thank you.

    Looks like I'll do the turkey in the charcoal smoker and the roast in the MES.

    Once again -thanks.

  13. smokeys my pet

    smokeys my pet Master of the Pit OTBS Member

    Welcome pwking to the smf.

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