Oink 'N Gobble

Discussion in 'Poultry' started by rowlettsmoker, Nov 23, 2014.

  1. Good afternoon from Rowlett, Texas - a suburb of Dallas.  Purchased my MES 40 about a month ago and have smoked a couple of times.  Tried baby-back ribs & smoked mac-n-cheese for my first go-round.  Used recipes from John McLemore's books.  Also tried a couple of different BBQ sauces, as well -- kinda liked the sweeter version with honey & brown sugar.  Smoked 2 racks and wrapped one of the racks during the last 45 minutes to see the difference.  Apple wood chips.

    My 2nd attempt was a whole chicken with hickory wood chips.  Also put in a few corns on the cob.  DURN-BURN THAT's GOOD!!  Was the best-tasting chicken I have had. Loved it.


    Now......I am taking on Thanksgiving  by smoking BOTH  a 17lb TURKEY  & a 6lb HAM  -- same time.  Guess that is the OINK 'N GOBBLE  version.  

    Need some assistance from you experts on:

    * Preparation of the turkey (it is fresh, not frozen) -- does it really require lots of rubs & advance preparation?

    * How long for turkey -- and -- how long before I put in the ham.  So, if I smoked the turkey for 8-9 hours would I add the ham with 4 hours remaining?

    * Placement on the racks -- I assume that the ham would go on the top shelf and the turkey underneath --- right?

    * Any other nifty tips & tricks since I wanna make sure to impress my wife and kids & grandkids (even tho they would probably not tell me if it tasted bad)

    HAPPY THANKSGIVING to everyone.  Looking forward to learning more, improving my smoking skills and trying new & tasty stuff.

    Oh yeah.....call me MIKE.
     
  2. oldschoolbbq

    oldschoolbbq Smoking Guru OTBS Member

    Mike , I'll give a try at answering you...

    Need some assistance from you experts on:

    * Preparation of the turkey (it is fresh, not frozen) -- does it really require lots of rubs & advance preparation?

    * How long for turkey -- and -- how long before I put in the ham.  So, if I smoked the turkey for 8-9 hours would I add the ham with 4 hours remaining?

    * Placement on the racks -- I assume that the ham would go on the top shelf and the turkey underneath --- right?

    * Any other nifty tips & tricks since I wanna make sure to impress my wife and kids & grandkids (even tho they would probably not tell me if it tasted bad)

    HAPPY THANKSGIVING to everyone.  Looking forward to learning more, improving my smoking skills and trying new & tasty stuff.

    Oh yeah.....call me MIKE.

    1.- Turkey takes about 24hrs. per each 4 to 5 lbs , 3 days at least....

    2. put Ham on first , then the Turkey , here I will suggest cutting the Bird in half , a 10lb. Turkey is a better size and will get done in time for your meal. Use a Probe therm to know your finish , 165*F the the Breast(middle of meay and not on bone).  Get the Ham done , wrapped and in a towel lined ice chest to keep warm...will hold for several hours.

                                                                                                                                                                                                                                                                                                                                                                                ,

    that's why I also said get the Ham out of the way for room for the other half...easier to carve too. Fowl always on bottom.                                                                                                                                                                            3..Heat the Smoker first , look at your smoke and when the smoke gets'blueish and light in density' , put your food in, watch your smoke and keep it Blue , a baby sitting job to do it right. Now , if the smoke stays good , DO NOT OPEN THE LID . you'll lose all the cooking magic and cause it to take longer. ALSO , have a 'probe' therm. and place it in the meat as I said before and go to 165*F in Breast. I cook at 225*F , but if you can and want to , go to 300*F to 350*F for a crisp Skin . Low temps. will not give Crispy...

    Also , make a compound Butter (Spices Mixed in the Butter and rubbed "under" the skin to get flavor to the Bird. Put some on Skin too , if you want...

    Use all your senses , and if you smell see,hear,taste (the smoke has a bad bitter flavor) , then open and correct the prob. quickly and go again...Keep you exhaust open "ALL" the time . You cause stale smoke and Creosote to form ,a bad flavor...

    NO basting needed , lengthens the cook and waste fuel...keep the lid shut as much as you can...

    Send us Q-view of all you can , designate a photojournalist for the job so you can do a better job and not have to think of the pics.

    Now, have a happy Holiday and as always . . .

    Stan
     
  3. Appreciate your help, Stan. Have an electric smoker with a built-in probe so that should help. Based on my experience smoking the whole chicken, I tend to agree with you about the basting. New at this but love it (of course, like eating, as well).


    Thanks again.... Mike

    Happy Thanksgiving
     

Share This Page