oggie
Junior Member
Mom's Buck
Posts: 52
|
Post by oggie on Feb 22, 2010 18:06:18 GMT -5
I need some tips for cooking on a smoker we have at work. We have smoked duck, goose, chicken, fish, and turkey on it so far and everything has come out extremely dry if you cook it the length of time the recipes give you. Any tips to keep the moisture in would help.
|
|
|
|
Post by hunterguy28 on Feb 22, 2010 18:36:30 GMT -5
Ive got nothin....
|
|
|
|
Post by Greenedog on Feb 22, 2010 20:25:02 GMT -5
I'd like to help but I'm just learning this smoking stuff myself. What kind of smoker is it? I got an electric/water smoker for Christmas. The only thing I've smoked so far is salmon because the thermometer isn't working.
The only thing I can think of right now is that maybe you're using to much heat?
|
|
|
|
Post by strippitman on Feb 23, 2010 8:48:49 GMT -5
There are a few things to check when smoking meat. First of all, never let the temp get over 225. Ideally you want to smoke at about 200 degrees. You will need a thermometer to monitor this. I have a digital thermometer that has 2 probes. One probe goes in the meat the other just hangs inside the smoker to monitor cooking temp.
Secondly, try to use liquid (water, beer, whiskey) while smoking. Not only will this steam the meat but it does impart a little flavor as well. Depending on the size of the smoker you can use seperate pans for water and wood chips, or you can place your liquid in the same pan as the chips. Make sure to use soaked wood chips.
Thirdly, quit taking the lid off and letting out all the heat! Taking the lid off not only increases smoking time but it also causes severe fluctuations in heat. Also, I never cook meat to recommended temp. These recommendations are usually for well done. I usually smoke to a medium rare.
Another thing to try is to wrap the meat in aluminum foil once it has got a good smoked appearance. Finish the smoking with the meat wrapped in the foil. This will cause the meat to steam while cooking.
I hope this helps! As u can see I am an experienced smoker. I converted an old refrigerator into a smoker which is what I use now. I can smoke three turkeys at a time in this smoker due to its size. I love it! Once I put my new paint job on it, I will post some pics.
|
|
oggie
Junior Member
Mom's Buck
Posts: 52
|
Post by oggie on Feb 23, 2010 17:49:42 GMT -5
Thanks for the advice we will try these tips out
|
|
|
|
Post by Greenedog on Mar 8, 2010 0:25:49 GMT -5
I fired the smoker up again this weekend. Got me a new thermometer off ebay.  I smoked a turkey breast and oh my gosh was it good! The 4 of us devoured that thing Saturday evening!  I threw together a wet rub made of canola oil, brown sugar, Frank's RedHot, and a bunch of different spices. I chunked up an apple and threw in the water pan and smoked it with soaked hickory chips for about 6 hours, trying to keep the temp around 200-250. Delicious. I'm thinking about smoking a pork butt next. |
|
|
|
Post by strippitman on Mar 8, 2010 8:40:34 GMT -5
I've smoked just about everything you could possibly imagine. There is nothing better than smoked poultry! You're on the right track too, because the next best thing to smoke is pork butt! A little secret to poultry, always soak it in a brine solution for 1-2 days. This does some great magic to the meat! You can find brine recipes by doing an internet search. When I get a chance, I'll post some of my smoking fav's on here for u guys to try, or at least drool over. |
|
|
|
Post by hunterguy28 on Mar 8, 2010 9:21:48 GMT -5
Sounds good!
|
|
|
|
Post by anthonydykes on Mar 8, 2010 9:22:54 GMT -5
i used to smoke,but my wife made me quit. said she didnt like kissing an ashtray. so here's my advice on smokeing, dont do it. just chew.
|
|
|
|
Post by Greenedog on Mar 9, 2010 22:09:31 GMT -5
I've smoked just about everything you could possibly imagine. There is nothing better than smoked poultry! You're on the right track too, because the next best thing to smoke is pork butt! A little secret to poultry, always soak it in a brine solution for 1-2 days. This does some great magic to the meat! You can find brine recipes by doing an internet search. When I get a chance, I'll post some of my smoking fav's on here for u guys to try, or at least drool over. I was going to brine the turkey breast but I didn't get it thawed until Saturday and I was ready to smoke it that day. How do you do your pork butt?  |
|
I smoked a turkey breast and oh my gosh was it good! The 4 of us devoured that thing Saturday evening! 
I threw together a wet rub made of canola oil, brown sugar, Frank's RedHot, and a bunch of different spices. I chunked up an apple and threw in the water pan and smoked it with soaked hickory chips for about 6 hours, trying to keep the temp around 200-250. Delicious.
Just another night at work for me and Monty will be back here again bright and early. 
