Announcement

Collapse
No announcement yet.

Thanksgiving Treats

Collapse
X
 
  • Filter
  • Time
  • Show
Clear All
new posts

  • SCChris
    replied
    Re: Thanksgiving Treats

    Very nice KB! This is the first I've seen this technique used with briquettes at least in the context of a WFO. Nice!


    Chris

    Leave a comment:


  • kbartman
    replied
    Re: Thanksgiving Treats

    Originally posted by kbartman View Post
    Charcoal snake was a success. More details later. Attached pictures help tell the story.
    I began the day by making a couple of temporary smoker doors. The outer door is to regulate temperature. The inner to bring the smoke and heat down to surround the meat.

    Started with a oven temperature about 170F from a previous firing. I placed the charcoal around the outside if dome. I lite the end of the snake with hot coals from my chimney starter about 12:30pm. Place the Butt in a roasting pan and placed in oven about 1:00 pm, the oven had climbed to about 220F. The temperature slowly climbed thru the day, reaching about 350F about 7:30 as coals exhausted. I removed the smoker doors and closed oven. I took the Boston Butt out about 10:30pm and let rest and pulled........ Deeeelicious

    Leave a comment:


  • kbartman
    replied
    Re: Thanksgiving Treats

    Charcoal snake was a success. More details later. Attached pictures help tell the story.

    Leave a comment:


  • Gulf
    replied
    Re: Thanksgiving Treats

    Originally posted by kbartman View Post
    Gulf,
    Those smoking devices are pretty cool. How did your homemade device work out for ya? is that a saw dust paste of some sort?

    All of the pics in my above posts were taken from the internet. The homemade smoking maze/snake was also, and is not something that I have tried.........yet . But I will be doing so very soon. It is not a paste, just regular hardwood/fruitwood saw dust (of your choosing for flavor preference) poured into the container.

    Attached picture is charcoal snake method that I was considering. I figured it might work on a WFO. Although now that I think about it, starting with a cold oven I would probably have trouble reaching and maintaining temperature.......... Makes more sense to have preheated oven. I'm not sure how much heat this method would produce, but I think I give it test run on a Boston butt before turkey day.

    Please give us/me a report on the charcoal snake after you do. It sounds very interesting!
    ..................
    I'll pass on the brining recipes, unless you want to check this one out on another forum that I'm following.

    I'm sure that you will get some varying and all very great responses to that question .

    Leave a comment:


  • rsandler
    replied
    Re: Thanksgiving Treats

    Originally posted by Faith In Virginia View Post
    Ryan. I don't want to burst your bubble but unless you have some super duper WFO...I would say I don't think so to your heating schedule.

    So you may want to plan on giving the oven a bit of a kick here and there.
    Oh certainly. The overnight temperature loss is probably going to be the biggest problem. If I can the oven around 525 for bread baking, experience with my oven tells me the rest should work out. I've managed to keep temps >525 overnight before, but not from one long firing, so most likely I'll need to light a quick fire Thursday morning and bake the bread closer to noon.

    Leave a comment:


  • kbartman
    replied
    Re: Thanksgiving Treats

    Gulf,
    Those smoking devices are pretty cool. How did your homemade device work out for ya? is that a saw dust paste of some sort?

    Attached picture is charcoal snake method that I was considering. I figured it might work on a WFO. Although now that I think about it, starting with a cold oven I would probably have trouble reaching and maintaining temperature.......... Makes more sense to have preheated oven. I'm not sure how much heat this method would produce, but I think I give it test run on a Boston butt before turkey day.


    I plan on brining my turkey before hand. Any one have any brine recipes they would like to share?

    Leave a comment:


  • Gulf
    replied
    Re: Thanksgiving Treats

    Originally posted by hodgey1 View Post
    I've been doing BBQ and smoking meats for years, thou I'm not an expert. I just want to say that poultry should not be in a environment of less than 300* without being cured first. If you want to smoke a turkey at low temp you must use a brine with a curing salt "sodium nitrite". I have smoked many turkeys at 300* and brined without a cure and they turn out awesome. Just a FYI.
    Thanks Chris,
    I totally missed the 250 temp in the post. Your advice is dead on about the "pink curing salt" in this case Although, the best turkey that I ever had, was a fully cured/smoked. Actually, it was pretty close to the "best ham" that I ever had .
    Last edited by Gulf; 11-18-2013, 05:46 PM.

    Leave a comment:


  • Faith In Virginia
    replied
    Re: Thanksgiving Treats

    Ryan. I don't want to burst your bubble but unless you have some super duper WFO...I would say I don't think so to your heating schedule.

    So you may want to plan on giving the oven a bit of a kick here and there.

    Leave a comment:


  • rsandler
    replied
    Re: Thanksgiving Treats

    I have no prior experience to tell me that this will work, but my plan for this Thanksgiving is as follows:

    Wednesday Night: Pizza for visiting family, brine the bird. Keep the fire going an hour or two after pizza to get the bricks saturated.
    Thursday morning: Oven hopefully 500-550. Bake bread.
    Thursday afternoon: Oven hopefully 450-500, Turkey in.
    After the turkey's out: Oven hopefully 350-400, casseroles in while the turkey rests.

    I bought a remote barbeque thermometer, where the probe stays in the meat while it cooks. So we'll play it by ear with how long to cook the turkey.

    -Ryan

    Leave a comment:


  • hodgey1
    replied
    Re: Thanksgiving Treats

    Originally posted by kbartman View Post
    Turkey day is right around the corner, what are you planning?

    I still haven't work out how I'm going to do my bird yet................... I was wonder If any one has tried starting a small fire in the oven and very slowly bringing the oven up to smoking temperatures about 250F and keeping it there all day. I've seen online something called a charcoal snake. If you Google it you will see what I'm talking about. I was thinking that it would work on smoking a turkey. Has anyone used this method or others for slow smoking in you WFO?

    Look forward to here what everyone is planning for the big day.
    I've been doing BBQ and smoking meats for years, thou I'm not an expert. I just want to say that poultry should not be in a environment of less than 300* without being cured first. If you want to smoke a turkey at low temp you must use a brine with a curing salt "sodium nitrite". I have smoked many turkeys at 300* and brined without a cure and they turn out awesome. Just a FYI.

    Leave a comment:


  • Gulf
    replied
    Re: Thanksgiving Treats

    Originally posted by cobblerdave View Post
    Gudday
    Sorry Gulf, but what is that ?
    Regards dave
    No, excuse me!

    I was working on a sentence or two for that but, accidently deleted them while cutting and paisting .

    It is a maze smoker. (I'm trying to stay away from the brand name) They are mostly used for cold smoking, but if you have an alternate heat source like we do, they should work for hot smoking too. Usually it is loaded with saw dust. Some are designed for pellets.



    Some are made in tube forms.


    Either way, I think of them as a slow burning fuses. They can be lit on one end for a long lite smoke. Or lit on both ends for more smoke, but with less time.

    I do think that someone could make something "easy and cheap" to get similar results. Perforating a disposabable aluminum pan and leaving a little separation in the snaking pile should work. I do intend to experiment some myself with a ham and a couple of chicken hens this up coming holiday .

    Leave a comment:


  • cobblerdave
    replied
    Re: Thanksgiving Treats

    Gudday
    Sorry Gulf, but what is that ?
    Regards dave

    Leave a comment:


  • Gulf
    replied
    Re: Thanksgiving Treats

    I think that that you will avoid wild temperature swings and bitter smoke flavors, if you do like Les is recomending. That is, cooking in a clean oven, with residual heat from the day before. That method works better for me on brisket, and roasts.

    Trying to maintain a live fire and coals is to labor intensive for me. I tried a roast that way and was constantly having to rotate the pan and tend the fire. At one point, I thought that the oven was cooling down to quick and closed the door to finish for about an hour. I think that is where I trapped the smoke in the oven and ended up with a perfectly cooked "creosote flavored" roast .

    The remains are still in the freezer, awaiting uninvited visitors .

    If you are intent on adding some extra smoke flavor, you could add a pan with some smoking wood chips for the first hour or so of cooking the bird. At baking temps, I don't think the meat would accept the smoke flavor much longer than that. You would need to leave the door slightly cracked open for that time though, to keep the smoke from settling on the bird. The smoke has to keep moving and not allowed to settle on the meat. I would remove the pan of chips a few minutes before closing the door completely.

    I plan on making one of these.

    .

    They are a little too pricey for me to buy. So mine, may end up more like this.
    Last edited by Gulf; 11-17-2013, 07:29 AM.

    Leave a comment:


  • kbartman
    replied
    Re: Thanksgiving Treats

    Turkey day is right around the corner, what are you planning?

    I still haven't work out how I'm going to do my bird yet................... I was wonder If any one has tried starting a small fire in the oven and very slowly bringing the oven up to smoking temperatures about 250F and keeping it there all day. I've seen online something called a charcoal snake. If you Google it you will see what I'm talking about. I was thinking that it would work on smoking a turkey. Has anyone used this method or others for slow smoking in you WFO?

    Look forward to here what everyone is planning for the big day.

    Leave a comment:


  • Les
    replied
    Re: Thanksgiving Treats

    Originally posted by kkgator View Post
    I was thinking about the same thing. Just build coals up so the oven temp on floor is 300F to 400F? What about using the retained heat from firing pizza and no fire to cook bird? My oven once the fire goes out with a nice bed of coals still registers around 300F the next day with the door partially on. Maybe I'll experiment with a small breast to begin with and see how it goes.
    No fire - I used the residual heat from the night before. I did a small fire in the A.M. to recharge it but I got it too hot. I also removed all coals and ash.

    Leave a comment:

Working...
X