[CH] OT: more smoker (ECB) questions for Thanksgiving

Jim Graham (spooky130u@gmail.com)
Fri, 19 Nov 2010 09:30:58 -0600 

Once again, I'm off-topic here (apologies), but this is where the experts
are, and I do have at least one on-topic bit, so....

Ok, I want to smoke a turkey (what size?) Thanksgiving Day in my ECB.  I
have the Royal Oak ($10 red bag) charcoal, hickory chips (and maybe
blocks), and apple wood chips, and an extremely-limited budget.  My ECB
is modified to put the charcoal pan under it (on a pair of garden-type
bricks that raise it into the ECB body).  I also have, for brewing, one
of those jet-type propane burners that could, in a pinch, probably fit
as an emergency source of fire.  The ECB also has a real thermometer
added to it.  Oh, the whole setup is done on top of a fire-resistant mat.

My past experience doing turkey is all either gas or electric ECBs.  Now
using my charcoal ECB for its first (and my first in at least 10 years)
turkey.

So, here are my biggest questions:

1) Any suggestions on what size turkey I should go with?  Pop-up "ready"
   indicator or not?  Not stuffed...I know that.  Cooking for myself, but
   leftovers are great, too, so I'm looking for a good balance between
   an easy first-time-charcoal smoked turkey and having some good
   leftovers, but leaning more towards the former.

2) When changing out coals (after pre-starting the next fire), I'll have
   to lift the smoker off of the existing ones, move them off to the
   side, move the new, hot bowl of fire onto the bricks, and then move
   the smoker back on top ... is that right?  Or is there an easier way
   that I'm missing?  (btw, still don't have the chimney lighter, and
   don't have the budget for one this month.)

3) After swapping out the charcoal, what's the best way to extinguish the
   used coals?  Water hose works, but instantly results in ash flying
   everywhere...at the very least, it makes a huge mess that I worry
   could get sucked up from the bottom of the smoker and get all over
   the turkey.

4) Any suggestions on marinating the turkey (something simple, perhaps a
   nice (hey, an ON-TOPIC bit) fiery habanero-based marinade?  I can't
   seem to picture a habanero turkey, but habanero anything is always
   interesting, at the very least, so....

5) And finally, I've read the skin-on/skin-off debate here before, and I
   have the archives.  I definitely remember getting some really good
   info, pros and cons of each, so I'll go back and re-read all of that
   to answer this question (and thanks again to those who sent me all
   of that info the last time).  I only mention this to AVOID starting
   that whole thing all over again.

So, any suggestions?


Many thanks,
   --jim

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