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Jake
08-21-2008, 04:01 PM
well, as you guys all know i tried to smoke my first turkey yesterday, i'll tell you this much it was a learning experance.:msn-wink:
it started off that i ran out of coal and had litte chips left, i got it started later than i should have. coals didnt seem to be hot enough.
anyway i'll spare you all that jazz. all in all it turned out ok, i guess you eventually figure out the perfect amount of smoke to use (or maybe i shouldnt have mixed mesquite and hickory) looked fricken fantastic though but to stong of taste for me. and by the end of the night i figurred out a good system for keeping the coals going nice and hot, dam i am going to pick up some shares in brickettes today cause i cant believe the amount i went through. LOL
bottom line is im not deterred and ready to tackle some ribs tomorrow, (figure i better fire up the q tonight and win the family back not to mention we ate at 10 at night last night. well here are the pics
here she is shortly after going on at 2:10
http://i349.photobucket.com/albums/q389/jakeandpippa/100_0706.jpg?t=1219349817
and a little later on cooking away (slowly i may add, didnt have the whole temp thing figure out here, before you all fall over on the temp reading remember its in cel. however i was pooping my pants on the temp not going up, so i went back to the drawing board) , in the middle of a fricken rain storm to boot
http://i349.photobucket.com/albums/q389/jakeandpippa/774844202210_0_BG.jpg?t=1219350166 (http://javascript<b></b>:void(0);)
jumping forward, here she is coming along, i think i was getting the hang of the temp by now, but i did crack out some wobbly pops during my moments of panic
http://i349.photobucket.com/albums/q389/jakeandpippa/794844202210_0_BG.jpg?t=1219350558
i love this one smoking right along
http://i349.photobucket.com/albums/q389/jakeandpippa/505844202210_0_BG.jpg?t=1219350826

heres the wife caught sneeking a peek and basting it
http://i349.photobucket.com/albums/q389/jakeandpippa/194844202210_0_BG.jpg?t=1219350988
here she is in the home stretch i think the last pic before i probed it after having to send the misses to go buy a new probe cause she says the other one is stupid, i think shes right but im sure the secrets safe with you guys. (took it off at 170 cause i wanted to make sure she was done)http://i349.photobucket.com/albums/q389/jakeandpippa/994844202210_0_BG.jpg?t=1219351116
just before cutting it up. did i mention i thought it looked fantastic
http://i349.photobucket.com/albums/q389/jakeandpippa/320384202210_0_BG.jpg?t=1219351407
cutting it now
http://i349.photobucket.com/albums/q389/jakeandpippa/430384202210_0_BG.jpg?t=1219351536
http://i349.photobucket.com/albums/q389/jakeandpippa/720384202210_0_BG.jpg?t=1219351611
http://i349.photobucket.com/albums/q389/jakeandpippa/340384202210_0_BG.jpg?t=1219351680
heres the daughter waiting for it, think she was laughing at me
http://i349.photobucket.com/albums/q389/jakeandpippa/830384202210_0_BG.jpg?t=1219351783
and sitting down to give here a go, dude on the left is a buddy who thought chow was going to be on at 7 silly bugger
http://i349.photobucket.com/albums/q389/jakeandpippa/840384202210_0_BG.jpg?t=1219351905
and just a few other pics before we cut it up
http://i349.photobucket.com/albums/q389/jakeandpippa/510384202210_0_BG.jpg?t=1219352059
http://i349.photobucket.com/albums/q389/jakeandpippa/120384202210_0_BG.jpg?t=1219352137
well that shoud do it. like i said before it was a learning experiance and i come out with a better understanding of some of my mess ups, now to nail a few more things like mixing smoke falvors and how much to use, what the hells it say soak 2 cups for if you shouldnt use that much:shrug:
it looked pretty good to me but i definitly will use less chips the next time. oh and 165 next time not 170. hope you enjoy:thumbs up:

cabinetmaker
08-21-2008, 05:36 PM
Congrats Jake, you adapted and overcame. That turkey looks like it came out mighty fine. Next time try lump coal instead of the briquettes. Much better burn. I think I read somewhere not to put the stuffing inside the bird. Something about it not getting done, and making ya sick, but I could be wrong. Next time will easier, cause we learn from our mistakes!:msn-wink:

ds7662
08-21-2008, 05:46 PM
Looks like you did a fine job. Best thing is you picked up on the strong taste that the bird had using 2 very strong smoking woods, and that you need to have plenty of lump charcoal or reg charcoal when you start an undertaking.
Your pics were great!!!
We all make mistakes, its what we do with what we learn from our mistakes that makes the food constantly come out better and better.

Good luck on your next smoke.

Jake
08-21-2008, 05:50 PM
thanks, ill can do is hope i learn from all the mistakes lord knows there will be a few hundred but what the heck its all in the name of good eats, i wonder why the stuffing wouldnt cook (crap it was on there for forever) good news is at least no one got sick then. were do buy lump coal? maybe its called something different here, so much to learn! any thing else one shouldnt smoke cause it could make you sick? guess i should learn that first then huh :msn-wink: thanks for the advise and compliments

ds7662
08-21-2008, 05:56 PM
Not sure where to tell you to look for lump. Not that familiar with B.C.

You can do a search and look into some mail order if nothing else.

I by my royal oak lump at Walmart. Only place near me that sells it.
Lowes and Home Depot sell some other brands that are not as good.
Not much else for me to choose from here.

cabinetmaker
08-21-2008, 06:18 PM
Do a search for "maple leaf lump charcoal". Canadian product.

TX Sandman
08-21-2008, 06:33 PM
:thumbs up: Gotta tell ya, Jake, it sure looks fantastic! A solid A+ for looks, and a gold start for sticking with it!

And congrats on such a beautiful wife and daughter. They sure seemed to be good sports about it.

A couple tips from your first cook:

1. Poultry tends to pick up smoke flavor very easily. Strong smoke flavors like hickory and mesquite can easily overpower the bird. Next time, you might try a lighter wood, like apple or cherry, and less chips. It depends a lot on what you like, so try different amounts and see what works for y'all.

2. Stuffing shouldn't be cooked inside the bird because it takes too long to cook. Because it fills the cavity, it's like cooking a solid piece of meat, spending way too much time in the temperature danger zone. It's better to cook the stuffing separate from the bird, and then stuff the bird at the table. The bird'll cook faster, too, since it gets heat on both sides of the meat.

3. You can't have enough time or fuel for a cook. You learned, just like the rest of us, that it's better to start early and have the meat wait a bit, rather than be waiting on the meat. And, for me, I always seem to need coal before starting a long cook.

That said, you are well on your way! :wings:

SmokyOkie
08-21-2008, 09:23 PM
:whathesaid: about the stuffing. The biggest part of the prollem is that the berad (especially if you add egg) is a giant culture medium to bacteria. You're just tempting fate. If you want to put something inside the cavity to help keep the bird moist, try a little apple, onion, celery, carrot or parsnip. if you catch the drippings for gravy, the veggies pureed make a nice thickener.

What a beautiful pair of ladies! Are you good enough looking to deserve them, or just plain lucky?

excellent pix!

If you had too much smoke flavor, try using about one chunk (not chips) every 45 minutes or so. Hickory or mesquite are strong, but there's no reason you can't use them, just remember, smoke is for flavor, not cure, and like a good spice or herb, a little can go a long way.

Lump (http://www.bbqs.com/basques-lump-charcoal-canada-p-177.html)

PigCicles
08-21-2008, 11:41 PM
Nice looking bird Jake! Just ease off on the smoke or use chunks as Okie said. You'll have it down and be ready to go for the big Turkey day. Thanks for sharing the pics of the family and food. Looking forward to seeing a lot more stuff from you. :thumbs up:

Capt Dan
08-22-2008, 04:53 AM
Nice job Jake. Learning is fun! Nice pics, and you have gotten alot of good input from sum pretty good cooks too!:msn-wink:

bowhnter
08-22-2008, 08:16 AM
Hey, that looks great, nice job!

What they ^^^ said about the smoke, stuffing and family too.

Jake
08-22-2008, 01:01 PM
thanks everyone, i appreciate all the feed back and have definitly noted it all.
smoky i must be just lucky i guess:msn-wink:
i think i'll look into buying some wood, from the site the size of the pieces cant be that big (going by the box size) what would be perfect for my little set up, and probally easier to learn with.
again thanks to all you guys:sign0092:.

SmokyOkie
08-22-2008, 02:18 PM
thanks everyone, i appreciate all the feed back and have definitly noted it all.
smoky i must be just lucky i guess:msn-wink:
i think i'll look into buying some wood, from the site the size of the pieces cant be that big (going by the box size) what would be perfect for my little set up, and probally easier to learn with.
again thanks to all you guys:sign0092:.

It is designed particularly for a set up like yours. I think you'll find that no more than 3 or 4 sticks will be plenty for a turkey. As you found out, it's easier to oversmoke than to undersmoke.

I don't know what the international shipping will cost. If you want you can check fedex ground online. Just estimate the weight at 15#.

jts70
08-22-2008, 02:44 PM
Jake,

Excellent job sir! It only gets better(worse) from here on out.