If you buy a basic turkey at the store, skip the brine process IMO. A lot of turkeys now have already had it done.

If you pick up an organic turkey, do your favorite brine. When I brine I do 12 hour soak, pat down and leave it in the fridge for awhile to rest.

I super reccomend spatchcocking it first. From there I just apply some squeezable butter and you can apply whatever poultry rub you like the most.

For pellet flavor, I typically use pecan. I use pecan on a lot of things, but apple is good too. I don't reccomend hickory while some recipes will call for it.

I smoke at 275 with a pan underneath to catch the drippings until about 170, rest 30 mins than carve.

I have interest in a Weber Summit from what I can see of it on the web and reading reviews. My problem is that I can't find any retailers that have a floor model and I will not spend 2 grand on something I can't check out physically before purchasing. I just replaced my old Weber Performance with a new Weber Performance Deluxe.

Anyone out there have a Weber Summit? Are they worth it? Do they do well no matter the weather temps?

I'd look at the Oklahoma Joe's that already has the upgrades done

There is both a cheap version and a quality version, one is about $450 and the other $750.This is for sale near me.

nice but not close, https://www.facebook.com/marketplace...9769254023101/

https://scontent-ort2-2.xx.fbcdn.net...d1&oe=5D4C6D4D

There was a nice longhorn with plate. seals and other farkles for $450 but it's gone

this is a new one.

https://www.tractorsupply.com/tsc/pr...moker-17202053



Using a charcoal/ log basket and maintain it should last 10 years to God knows how long

I used to reverse sear my tri-tip. Started smoking it at 200-225 until it hits 135 and it's been more tender than a damn filet. Especially amazing when sliced thin and put in a faijita.

Cherry wood is my fav, pellets too, with chicken, turkey.

I almost never use cherry for anything.

If you can find one like this with all the farkles already done you should be able to get your cash back when you decide to upgrade. these are only 1mm thick steel which IMHO is too thin. An older OJ is best (1/4 steel, all welded) but an updated budget model like this works well too.

https://www.facebook.com/marketplace...9769254023101/

This is only one of the 1/4 longhorn I could find located just west of St Louis.

https://www.facebook.com/marketplace...3256374076063/


All of their lower end smokers are only 1mm thick. (I thought the longhorn was thicker) so finding a used Longhorn, 1/4, would be the route I'd take for a keeper or one to use for a year and sell.

cherry, and apple wood...

i get the hook up too. our neighbor, they do professional tree trimming. we barter, and i get all the smoking wood i want :thumb:

Cherry :Lin:
I always use a combination of fruit/soft wood but cherry is never in the rotation.


Normal would probably be.... Oak/Apple/Hickory/Apple But, depends on the meat, obviously.

I dont see the reason for ripping on cherry wood for smoking. Its one of the most popular out there with its mild sweet flavor. Its really perfect for poultry and fish and ok with pork and beef. Dont confuse it with choke cherry which can give off a bitter flavor if allowed to over smoke with it. Short smokes its fine.

I copied this list of smoking wood a while back as a general idea of what they will do for meats. My work brings me into the woods a lot so I can collect limbs from a lot of timber that I can identify. I age and debark it. Debarking is very important never smoke with bark on the wood it can be full of toxins and also will make meat bitter. There is no moisture content in bark and is designed to rid the tree of wastes by retaining it in this area.
Also avoid orchards selling fruitwood trimmings as they use and spray insecticides among many other chemicals.

Cottonwood is in this list but I would be very cautious it just isnt worth it as it is toxic unless thoroughly dried. Some people strip down pallets to use as smoke wood but can you safely say what has been stored on it. Just don't.


Acacia – similar to mesquite, but a little lighter in flavor. Good for most foods, especially beef and poultry.

Alder – musky and sweet, alder works with most foods, especially game meats, upland birds, fish and seafood. Alder is the traditional wood that Northwest Native Americans use to smoke salmon.

Almond – one of my favorites. Sweet, smokey, and a little nutty. Almond wood works with anything you can imagine. It would probably even make roadkill (Tennessee Pizza) taste good….

Apple – a little sweet and very fruity, apple wood is the strongest tasting of all the fruitwoods. It works with just about everything, especially game birds, pork and ham. It’s not commonly done, but I use a blend of hickory and apple wood when I smoke carp….outstanding.

Apricot – similar to hickory, but a little milder and sweeter. Like hickory, it works with everything, period. It is especially good for smoking cheese.

Ash – general woody taste and smell. I never use it, but I know people who do. If you decide to try it, be advised that ash burns fast and hot, so use it sparingly and refresh it often. Probably best when mixed with other woods. To me, it makes the food taste like it was prepared in a sawmill. Others make disagree…Vive la difference….

Avocado – I ahem never used it, but I know some people in California who do, and they say it imparts a floral, olive-oily character with a mild smoky finish. Ill have to take their word for it, because it is not available in Georgia or Tennessee.

Bay – mild floral with overtones of cinnamon, nutmeg, and other spices. Wonderful with fish or poultry.

Beech – like oak, just a mild, generic woodsy smell and taste. Works with everything.

Birch – very similar to maple, only a bit milder. Outstanding with fish, pork, and poultry.

Blackberry – sweet, mild, and fruity. One of the best woods for small game birds like quail, doves, grouse, or even Cornish Hens and Heritage turkeys.

Butternut – like walnut, very strong and can be bitter. Best used with other smoke woods to enhance there properties.

Carrotwood – generic outdoorsy taste and smell. Mild. Works with everything.

Cherry – sweet and wonderfully fruity. One of the best for whole chickens or turkeys, but it will turn the skins dark brown. It will give light meats a rosy tint. Incredible with rabbit and squirrels. It also works good with opossum.

Chestnut – sweet and nutty. Great with ham, pork loins and poultry.

Corncobs – generic sweet aroma and taste. Use by themselves, they can overpower your food. Best used with other woods such as beech, ash, etc…, to sweeten them up a bit.

Cottonwood – not suitable for smoking, but can be used as fuel. Has no flavor, and green cottonwoods can be toxic.

Crabapple – very similar to apple, but puts out tons of smoke. Very rich and fruity. My 1st choice for turkeys.

Fig – fruity and mild. Great for ribs, pork loins, Boston Buts, etc…

Fruitwood – sweet and rich. Perfect for BBQ.

Grapefruit – mild and smokey. Great for when you want less of an in-your-face smoky flavor than hickory, but still want some smoke.

Grapevines – sweet, fruity, and milder than hickory. Wonderful for all white meats.

Guava – floral and fruity. Very similar to apple and can be used the same way.

Hickory – the absolute, undisputed King of Smoke Woods. Strong, smokey and sweet. The only smoke wood to use for making bacon or hams. Hickory is so strong that it can get bitter, so you should soak your hickory chips in water for a few hours before using them, to tame them down a little. You can also mix it with other smoke woods, like apple, or maple, for unlimited taste combinations. One of my favorites is 50/50 hickory and maple, or hickory and cranberry.

Oak Whiskey Barrel Staves – the only time you will read about me recommending used wood for smoking, This is the exception to the rule. Distilleries like Jack Daniels, and others, will sell you the oak staves from barrels used to age whiskey in. They make an unequaled, strong, very sweet and aromatic smoke that cannot be achieved by any other means. You food will be sweet, very smokey with a pronounced floral, whisky-is finish. The very best for BBQ, beef, pork and poultry. I get mine from a local distillery.

Kiawe – pretty much just Hawaiian mesquite, and can be used the same as mesquite. Not widely available outside Hawaii.

Lemon – sweet, fruity and citrusy. Outstanding with poultry.

Lilac – mild, sweet and very floral. One of my favorites for fish, seafood, sheep, and goat.

Lime – similar to lemon, only a bit strong and more limey. Use like lemon. Great on pork, and both lemon and lime can be mixed with other woods.

Maple – sweet, smokey, and as you might guess, a little ‘maple-y’. Great with poultry, especially turkey, game birds, and pork. Also makes great bacon when mixed with hickory.

Mesquite – sweet, smokey and earthy. Second in popularity only to hickory, this is the wood to use for Texas BBQ, beef and chicken.

Mulberry – sweet, with a mild tangy berry finish.

Nectarine – very similar to hickory, only more mild, and sweeter.

Oak – Generic woodsy smell and taste. Nothing to brag about.

Olive – very similar to mesquite, only somewhat lighter. Great for poultry.

Orange – distinct tangy, citrusy smoke. Turns food a beautiful gold color. Good for pork, poultry and beef.

Peach – similar to hickory, only much milder. Works with everything.

Pear – similar to apple, only a little milder and sweeter. Especially good with poultry, game birds and pork.

Pecan – similar to hickory, only milder, sweeter, with a unique character. One of the best woods for turkey. You can also toss the pecan shells in.

Persimmon – mild generic smoke flavor and aroma. Works with everything.

Pimento – A great unique smoke with a nice peppery finish, and overtones of cinnamon, nutmeg, and allspice. The wood to use for Jerked chicken or beef, and is unbelievable when used to smoke fish and seafood. Also great for cold-smoking cheeses.

Plum – similar to hickory, only milder and sweeter. Works with everything.

Sassafras – if you love real root beer, then this is your wood. Has a nice, sweet, musky taste and aroma with a mild root beer-like finish. Wonderful with beef, pork and poultry.

Seaweed – spicy, with the flavor of the ocean. Traditional for smoking seafood, fish and shellfish. Make sure it is thoroughly washed, and well-soaked in clean water before use.

Walnut – similar to hickory, only stronger and more intense. Used alone, it will make your food bitter. Best used with other, milder woods.

Oh and as a general rule stay away from soft woods as they are very sappy and usually produce a bitter acrid smoke.

I'm using a hickory and oak blend.

My go to for most smoking adventures is an Apple wood, Hickory 50/50 mix.

Cant go wrong there at all.

If you ever out and about wondering about what species of trees are in a stand of timber for a good smoking or fireplace wood or just curious what the heck kind of tree that is. Download Virginia Tech Tree ID app. Its a wonderful wealth of free info to help ID a tree in your region by leaf, bark,nut, cone, branch and bud. Helpful for winter ID and very good pictures. It does use some space on your phone but you can download just a region per geographical coordinates or zip code.

I use this now instead of my old in taters Arborist dendrology ID flash cards. Land surveyors have to often locate trees and id them on a site. Particularly to ID pay trees and any tree 6 inches in diameter or larger as many cities require a percentage to be replaced on a new construction site.

What do you recommend for ground hog? I used red oak and apple.




Almond – one of my favorites. Sweet, smokey, and a little nutty. Almond wood works with anything you can imagine. It would probably even make roadkill (Tennessee Pizza) taste good….


On long smokes( Butts brisket, chuck roll) in cold weather, I used to use some well seasoned locust as a heat source with lots of apple wood.

I've used Jack Daniel's wood chips before and I assume they were made from old barrels. It left a an almost oily film on my meat. Not good and I'll never use it again.

Yeah its popular now to purchase retired whiskey barrels to smoke meat with. I have not had any real interest especially how expensive the barrel would be. Maybe a bourbon marinade or soak chips in a bourbon solution.

Planning to put a brisket on the Rec Tec Friday night. Deciding whether a Dalmatian rub or something else.

I dont have a Rec Tec pellet grill its a cadillac in relationship to my Camp Chef entry level pellet. I have never felt bold enough to give a brisket a go in it just to many hot and cold spots. Every time I thought to I say next time and go with the WSM.

I know another poster posted a while back on his new Rec Tec perhaps he has done one in it. I cant remember who now of whether it was here of what's for dinner thread.

Im a creature of habit I just cant move away from the dalmation it never fails me.

I've recently purchased a couple of new cookers. I already had a Yoder Wichita offset stick burner which is a pretty sizeable investment so I thought I'd go cheaper with the new ones. I bought a OK Joes Vertical Drum Smoker and also a Dyna Glo Vertical Offset Smoker. It gives me the ability to cook a lot of meat at once and also different meats with different temps or woods at the same time. I wanted to be able to cook a competition. I've never competed at BBQ but I'm thinking about it. There's nothing I enjoy more than firing up the smoker and cooking some quality Q.

I like my garlic, onion and smoked paprika, not just salt and pepper/

Well ok then. Thats the boat you float not for me to criticize.

I am not recommending anything. This is a list I copied long ago from a website. I posted it so anyone curious about other woods not normally found in your walmart or Westlake ace Hardware. It gives you an idea what flavor you can expect and what meats pair well with.

Also you would be surprised what smoking woods may be available in a woodlot near your home.

It was a ****ing joke.

350 hiway and Noland Road I if you're in the know and Woodshed

Knobtown wasnt it the biker bar on the SW quad. Used to be a damn good fruit and veggi stand on NW quad.

I think it was NE corner on the right, past the intersection as you headed into Raytown.
https://www.google.com/maps/place/E+...!4d-94.4292081

The wood place was just north of there, just past, and across the street, of the old KCIR, **** you Claire If you didn't know they were there, you would never find it.

The biker bar on the sw corner is gone can still see the building pad ant the old veggi stand is still there on Nw cor. Whatever that is on the ne corner wasnt there when i was around that area Staking lakewood subdivision plats and construction staking. We would cut up the back way to lakewood dam. Had beers a few times at the old bar after work. That place could get pretty rowdy we would clear out about 8 before the fighting. They played good music at ear deafening levels.

You worked for Andes- Roberts Brothers? Wilbur was a good friend. I stayed at his home (no snow) in Grand Cayman several times. I bought and rebuilt many of the homes he built/ constructed from National Homes.

I think I played golf with the guy who owned that bar about 15 years ago. He won lotto and gave it to daughter who crashed the place.

Copaken White & Blitt we were the contracted Engineering and Surveying firm for them.

Whoops they were the developer of many malls we engineered and construction staked.

Andes&Roberts were out of the picture by the time we entered the picture. Lakewood Homes Development LLC had taken over after Original Developer went tit up.

My Rec Tec is new, only a few cooks on it. This will be the first smoke, but I've been super impressed with how solid it holds temp.

Charbroil grill is starting to break down so I am planning to replace it soon. I also have a cheap electric smoker. I was thinking of going with the Camp Chef Woodwind SG. The rec-tec is a bit out of my budget. Having the sear box on the side would be handy for doing a reverse sear or finishing SV meals. Any experience with this pellet smoker?

When Franklin's BBQ become famous, I tried his just salt and pepper rub.

I'm using a electric smoker, so its not an apples to apples comparison. But, I'm no rookie. I've been smoking meat for 30+ years. Results were okay. So, I tried it again following some prep guidelines he posted online. Didn't really improve the taste.

Matter of fact, the over the counter rub from Costco "Butt Rub" that I gave a shot was better than just salt and pepper. Still like my own rub though.

Check out the Rec Tec Stampede. Same base price as that Camp Chef. That's what I got.

CampChef's are real hit/miss. If you have the means to stretch the budget for a RecTec, I would. GMG's are good too.

Explain hit/miss? have you owned camp chef products? I own a lot of their products especially camping gear. The quality in my opinion is above their price point.

My gripe with pellet smokers is I am not sold on the flavor of the smoke. I think it boils down to extruding sawdust in to pellets and pucks. I have tried many kinds but now just stick with Pit Boss competition blend. I like the convenience especially grilling chicken and pork chops. But long smokes I prefer upright box smokers, Offset fuel hogs and my WSM which is simple and works in my opinion hard to beat.

Probes are really hit or miss. CS is good about sending a replacement, but a co-worker of mine finally gave up after 3 and returned his. His happened to be a woodwind.

I have a SmokePro and it eats through pellets like ****ing crazy compared to my other pellet grill. Actually thinking about cleaning it up and selling the dang thing.

Some people are happy with them. Really just depends I guess, but there are other brands with more consistent quality.

I own a Camp Chef smoke pro SE its entry level simple but works. I also got it at a closeout price end of year at Walmart by watching brickseek 69.00 before tax a steal.
https://i5.walmartimages.com/asr/ce8...ecc151587.jpeg

I have no problem recommending the brand I own a lot of it. Smokevault 24 in gas upright smoker and 36 in flattop grill camp stoves and cookie gear. Its solid stuff seems to me. Like anything as you add bells and whistles up goes the price as should be.

I dont own Traeger but my next door neighbor does and he is happy. A co worker friend has a Green Mountain Daniel Boone he swears by. I have looked over Rec Tec and wow heavy construction lots stainless steel in right place just feels like quality. When the Camp Chef poops out that is where id look.

Ive not noticed the pellet use but have nothing to compare it by. Only problem I had was the ignitor element burnt out but was easy enough to replace. It was probably on warranty still but I bought a Amazon knockoff cheap that had same day delivery. Its been going strong for near a year. I do need to work over the door some as I lose a lot of heat there. The bitter cold of this winter taxed it a bit.

WM has a PitBoss vertical pellet smoker with a 60 lb hopper. I'd like to **** with that if I ever find it at half-price for low and slow overnight cooks.

Brickseek inventory checker is a bit frustrating but you do see when the prices closeout. That on walmart, Target, Home Depot and Lowes and how they track inventory though along with employees that will hide the close out product untill it rock bottom price and purchase.

About how many dollars' worth of pellets does it take to smoke a whole brisket? I have never used a pellet smoker. Got nothing against 'em.

I"m a confirmed Weber man. Worn out many a grill of theirs.

The first smoker I ever bought was a cheapie end-of-season Home Depot special. Ruined a pasture full of brisket being unable to control the fire.

Bought the 22" WSM. Did the gaskets and steel door/latch mods. And a Maverick wireless thermometer.

I swear. It's like rolling a Yahtzee every time all the time.

No desire to enter competitions, but I got a personal blue ribbon from Bob Dole. He said it was the best brisket he ever had.

No fair harshing my mellow by telling me he says that to all the girls.

If they come out with a smoker that will tell me EXACTLY how long the stall will be of the brisket once I place it on the cooking grate, I will have found the replacement of my WSM.

But the parting, I can assure you, will be extremely emotional. I can't stand to see a grown Dinny cry.

Dinny

This one is double walled and therefore holds temp better than Traeger, Rec Tec, Pit Boss. I don't have it but I will soon.

https://grillagrills.com/grills/gril...-smoker-grill/

I tell you what, I love my Masterbuilt electric with the cold smoker attachment. Did the best brisket ever over the weekend. No muss, no fuss.

I buy 40 lbs. For about $35. At smoke temps, I think it runs around 1/2 lb. pellets/hour.

I had a Bradley puck that I hated. Used it a few times as a cold chamber with a pellet maze.

Thats pretty kewl sounds like its made like those dbl steel lined Acorn Cooker's except pellet fuel source.

Pit Boss comp blend 40 lb goes for 13 bucks on sale around holidays at Lowes and walmart usually matches.

https://images-na.ssl-images-amazon....HL._SX466_.jpg

Yeah, it gets great reviews too. It has some very unique features, and has a very small footprint due to it's design.

I'm lazy as hell when it comes to checking things daily

That looks like a smoker for some BDSM shit

I think I'm going to use the Big Bad Beef Rub from Amazing Ribs. Sounds tasty

Coarse black pepper

Coarse kosher salt

Paprika

Garlic powder

Cayenne

That’s all you need. It’s more flavorful than that boring ass Dalmatian Rub

When do you add the house fire?

https://uploads.tapatalk-cdn.com/201...3d571f813b.gif



Sent from my iPhone using Tapatalk

Anyone rest a brisket in a jus? I've seen it, but curious of anyone has experience.

Seems unnecessary imo

I have heard good things about it and other smoke generators. I am a charcoal stick and chunk cooker kind of guy and feel that pellets leave me wanting more.

One of my locals went to a commercial pellet and I could taste it one the first bite. He purchased a smoke generator and I had to ask if it was a pellet or stick cook. I was impressed with flavor.

I don't like many of the pellet/ disc feeders as when they break the company seams to hit you hard in the wallet. New units now (Rec Tec 4 years) and a few others warranties are worth having but early models were horror stories. being able to do upgrades gets expensive too.

I like the looks of the Gorilla unit (for the same money) Silverback (not r2d2ROFLROFL) looks good up front, but most of their parts, accessories are 20% higher than RecTec with the same warranty. I'm not assembling one, then finding out I don't like, tacking apart, repacking, and then spending a $!0 to ship it back . When I see one in use and if it passes the pellet taste test..I'd buck up.

The problem is if you install a smoke generator, you void the warranty. If they would just put a knock out in for mounting one.....

I have no skills on a grill, etc.

Hit me up with a beginners tutorial. I have propane grill that I do somewhat decent on, although google cooks most of my meat and I'm afraid to try too much.

Wal mart doesn't match prices where I am anymore

I have a couple more seasonings in my rub but If I have those 5, we"re cooking

I am too young to know early Lakewood but wasn't it taken under/ owned by Home Savings for a long time? Was it Andes-Roberts the original or was it Speed Oil or some other entity? Wilbur had a beast of a house there and later built Apple Tree Manor condo's off of 39th and M291 in the early 90's

https://target.scene7.com/is/image/T...=488&fmt=pjpeg


Rule #1 Never throw your own meat on the grill until you know what you're doing.

Yeah, first thing that comes to my mind, why????

There is some good advice in here somewhere where people answered this question. It's a mega thread so you'll have to search.

Always start with cheap chicken quarters from Costco or a similar place. I still do this when experimenting with different wood combinations and rubs.

The idea is to add moisture. I suspect their brisket is dry.

Getting ready to sear and smoke these bad boys from a local farm.

Seared and smoking now. https://uploads.tapatalk-cdn.com/201...93ed682655.jpghttps://uploads.tapatalk-cdn.com/201...d531885d5c.jpg

Anyone tried Costco or Sam's short ribs? Are they both chuck?

Not Sam's, but Costco's are.

Sam's were marked as select grade...


Tell me more?

And done. https://uploads.tapatalk-cdn.com/201...10b3755325.jpg

Smoke flavor is pronounced throughout, so I don't think it really matters if you do a quick sear. I would prefer to have brined it, buts still a tender and juicy chop.

Someone sent me this from Trip advisor

<a href="https://www.tripadvisor.com/LocationPhotoDirectLink-g56181-d1018834-i79096644-Coopers_BBQ-Llano_Texas.html#79096644"><img alt="" src="https://media-cdn.tripadvisor.com/media/photo-s/03/00/4f/03/coopers-bbq.jpg"/></a><br/>This photo of Coopers BBQ is courtesy of TripAdvisor

Choice, I think. I haven't ever bought them because I never needed thatuch. Generally, Costco's meat is better than Sam's, IME.

Anyone a member of the KC Barbecue Society? Thinking about paying the $40 yearly fee because one of the perks is unlimited day passes to restaurant depot.

I used to be. Restaurant Depot is worth it.

I went and had the butcher show me the details in my local club.

Sams are chuck and they are choice but at $7 pound.... I'm looking at Costco over the weekend.

IBU and National are Sam's suppliers

.