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

Mike Shimek (pick@dmfarms.com)
Sat, 20 Nov 2010 12:36:09 -0500 

Jim;

I am smoking a 7#  turkey right now as I type this.

Here is how I do it:

My BBQ is a 100 LB (23 gallon) propane tank, horizontal on legs, with a 
door cut into the side.

I dump about 5 Lbs of charcoal on the right side, all the way to the 
end, as my smoke stack is on the left end.

I light the charcoal with a propane weed burner torch, so I do not have 
to use charcoal lighter fluid.

After the coals turn white, I put the grate on to clean and  sterilize 
it for a few minutes.

Then right before I put the turkey on, I put my water soaked chunks of 
pecan on top of the hot coals.

I put the turkey on the grate on the left end near the stack, it's about 
400* on that end at the start of cooking.

I turn it every 30-60 minutes and after about 2 hours wrap it in foil to 
preserve juice. Sometimes I do not use the foil.

I do not change or put any additional charcoal in the BBQ. I usually 
runs 3-4 hours per load.

When the temp on the lid thermometer drops to 200*, I check internal 
temps and it is always done.

Mike
High Springs, FL


On 11/19/2010 10:30 AM, Jim Graham wrote:
> 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
>