Posted 27 November 2011 - 01:29 PM
To Recap: I've had a ton of problems with getting this smoker to work the way I wanted. Really difficult to achieve smoking temps, and the food tasted horrible. As it turned out, the problems were design flaws. I bought Version 1 of this particular smoker. It's since been redesigned to Version 2. So with my metal fabrication equipment, I modified the smoker to be more like Version 2. The most significant mod, was to add a second air vent. Today's smoking experiment is to see if that second air vent makes a difference.
To reduce the shitty oversmoked acrid creosote taste, I've developed a "Pipe Bomb" method. 10" long sections of 4" diameter plumbers pipe, with endcaps (with drilled holes in the endcaps). Hickory chips are placed inside, which are then placed atop the charcoal. (Standard Kingsford Briquet charcoal is the primary heat source, instead of logs).
More to follow.
Posted 27 November 2011 - 02:48 PM
Posted 27 November 2011 - 05:38 PM
Posted 27 November 2011 - 08:41 PM
Posted 28 November 2011 - 02:18 AM
This bird was to die for. Moist, Succulent, great smoke ring. Not oversmoked. Nice looking bird too.
But the smoker needs some mods anyway. I know what I have to do.
Posted 28 November 2011 - 02:20 AM
How long do you have to smoke the turkey for Eddie?
This bird was put on at 08:00, it was taken off at 4:30pm, and saw another 30 minutes @ 350. So about 9ish.
The roaster needs servicing every 20 minutes, so I'm kind of chained to the house.
Posted 28 November 2011 - 01:09 PM
I smoked a 12 lb turkey on Thursday. Took about 6 hours at a pretty steady 250 degrees. I used applewood as I have the last few Turkey Days and it came out fantastic.
What kind of smoker do you use?
Ya know, maybe next time, I should smoke two 12lbers instead...I have the room inside the smoker and it reduces the time I'm chained to the thing. I have to admit, after 9 hours my interest fades, and I'm ready to have a PB&J sandwich.