Â* Pretty well describes our dinner for tonight . Late Thursday evening
I put a pork butt (dry rubbed) and a 16 pound turkey on the smoker .
Friday morning I had a "temperature excursion" , which I discovered
later was caused by the smoker lid being blocked open a bit by my grill
tool . Upshot is that everything got (way) overcooked and dried out .
Crap ... well , the butt didn't do too bad as it was way over away from
the firebox . The turkey is another story . Black skin , top layer of
breast meat dried out . Drumsticks and thighs seem OK if overcooked .
Wings edible , barely . So I got this bright idea , since I've been
baking all day (loaf bread and 2 kinds of buns - baking post to follow)
to make a turkey pot pie for dinner . Got taters , carrots , celery ,
and some CofC soup , so ...Â* hey , I've been baking all day , the AC is
turned off , and it's only 75°f in here . I'll slice veggies with the
food processor and shred the turkey by hand . Pastry dough is chillin'
even as i type .

Â* --

Â* Snag

On Saturday, August 26, 2017 at 2:32:50 PM UTC-5, Terry Coombs wrote:
> Â* Pretty well describes our dinner for tonight . Late Thursday evening
> I put a pork butt (dry rubbed) and a 16 pound turkey on the smoker .
> Friday morning I had a "temperature excursion" , which I discovered
> later was caused by the smoker lid being blocked open a bit by my grill
> tool . Upshot is that everything got (way) overcooked and dried out .
> Crap ... well , the butt didn't do too bad as it was way over away from
> the firebox . The turkey is another story . Black skin , top layer of
> breast meat dried out . Drumsticks and thighs seem OK if overcooked .
> Wings edible , barely . So I got this bright idea , since I've been
> baking all day (loaf bread and 2 kinds of buns - baking post to follow)
> to make a turkey pot pie for dinner . Got taters , carrots , celery ,
> and some CofC soup , so ...Â* hey , I've been baking all day , the AC is
> turned off , and it's only 75°f in here . I'll slice veggies with the
> food processor and shred the turkey by hand . Pastry dough is chillin'
> even as i type .
>
> Â* Snag
>
>
At least you were able to salvage the meat. I've never had it but
how would smoked turkey do in 'turkey salad' as in chicken salad?

Terry Coombs wrote in rec.food.cooking:

> Â* Pretty well describes our dinner for tonight . Late Thursday
> evening I put a pork butt (dry rubbed) and a 16 pound turkey on the
> smoker . Friday morning I had a "temperature excursion" , which I
> discovered later was caused by the smoker lid being blocked open a
> bit by my grill tool . Upshot is that everything got (way) overcooked
> and dried out . Crap ... well , the butt didn't do too bad as it was
> way over away from the firebox . The turkey is another story . Black
> skin , top layer of breast meat dried out . Drumsticks and thighs
> seem OK if overcooked . Wings edible , barely . So I got this bright
> idea , since I've been baking all day (loaf bread and 2 kinds of buns
> - baking post to follow) to make a turkey pot pie for dinner . Got
> taters , carrots , celery , and some CofC soup , so ...Â* hey , I've
> been baking all day , the AC is turned off , and it's only 75°f in
> here . I'll slice veggies with the food processor and shred the
> turkey by hand . Pastry dough is chillin' even as i type .
>
> Â* --
>
> Â* Snag


Interesting salvage! I like the idea to try it!
--

On 8/26/2017 4:03 PM, wrote:
> On Saturday, August 26, 2017 at 2:32:50 PM UTC-5, Terry Coombs wrote:
>> Pretty well describes our dinner for tonight . Late Thursday evening
>> I put a pork butt (dry rubbed) and a 16 pound turkey on the smoker .
>> Friday morning I had a "temperature excursion" , which I discovered
>> later was caused by the smoker lid being blocked open a bit by my grill
>> tool . Upshot is that everything got (way) overcooked and dried out .
>> Crap ... well , the butt didn't do too bad as it was way over away from
>> the firebox . The turkey is another story . Black skin , top layer of
>> breast meat dried out . Drumsticks and thighs seem OK if overcooked .
>> Wings edible , barely . So I got this bright idea , since I've been
>> baking all day (loaf bread and 2 kinds of buns - baking post to follow)
>> to make a turkey pot pie for dinner . Got taters , carrots , celery ,
>> and some CofC soup , so ... hey , I've been baking all day , the AC is
>> turned off , and it's only 75°f in here . I'll slice veggies with the
>> food processor and shred the turkey by hand . Pastry dough is chillin'
>> even as i type .
>>
>> Snag
>>
>>
> At least you were able to salvage the meat. I've never had it but
> how would smoked turkey do in 'turkey salad' as in chicken salad?
>
I can't answer how it might work in turkey salad. I can say smoked
turkey has never worked well in anything I ever tried to use it in. It
wasn't oversmoked or dried out, but the smoked taste was overwhelming.
Smoked turkey tetrazzini and smoked turkey pot pie sure didn't taste
good.

Jill

On 8/26/2017 6:24 PM, jmcquown wrote:
> On 8/26/2017 4:03 PM, wrote:
>> On Saturday, August 26, 2017 at 2:32:50 PM UTC-5, Terry Coombs wrote:
>>> Â*Â* Pretty well describes our dinner for tonight . Late Thursday evening
>>> I put a pork butt (dry rubbed) and a 16 pound turkey on the smoker .
>>> Friday morning I had a "temperature excursion" , which I discovered
>>> later was caused by the smoker lid being blocked open a bit by my grill
>>> tool . Upshot is that everything got (way) overcooked and dried out .
>>> Crap ... well , the butt didn't do too bad as it was way over away from
>>> the firebox . The turkey is another story . Black skin , top layer of
>>> breast meat dried out . Drumsticks and thighs seem OK if overcooked .
>>> Wings edible , barely . So I got this bright idea , since I've been
>>> baking all day (loaf bread and 2 kinds of buns - baking post to follow)
>>> to make a turkey pot pie for dinner . Got taters , carrots , celery ,
>>> and some CofC soup , so ...Â* hey , I've been baking all day , the AC is
>>> turned off , and it's only 75°f in here . I'll slice veggies with the
>>> food processor and shred the turkey by hand . Pastry dough is chillin'
>>> even as i type .
>>>
>>> Â*Â*Â* Snag
>>>
>>>
>> At least you were able to salvage the meat.Â* I've never had it but
>> how would smoked turkey do in 'turkey salad' as in chicken salad?
>>
> I can't answer how it might work in turkey salad.Â* I can say smoked
> turkey has never worked well in anything I ever tried to use it in.Â*
> It wasn't oversmoked or dried out, but the smoked taste was
> overwhelming. Smoked turkey tetrazzini and smoked turkey pot pie sure
> didn't taste good.
>
> Jill

Â* You must not have been holding your mouth right ... this one turned
out pretty good , would have been better if I'd used 2 cans of cream o'
soup . Not quite enough gravy for my taste buds . Oh well , I can do it
again another time . Smoke was not overpowering - what did you smoke
your turkey with ? I used chunk charcoal and some mesquite a friend gave
me last spring . A nice change from the cherry I usually use - you'd be
surprised how much smokin' chunks you can get from a 50' wild cherry tree !

Â* --

Â* Snag

On 8/26/2017 8:30 PM, Terry Coombs wrote:
> On 8/26/2017 6:24 PM, jmcquown wrote:
>> On 8/26/2017 4:03 PM, wrote:
>>> On Saturday, August 26, 2017 at 2:32:50 PM UTC-5, Terry Coombs wrote:
>>>> Pretty well describes our dinner for tonight . Late Thursday evening
>>>> I put a pork butt (dry rubbed) and a 16 pound turkey on the smoker .
>>>> Friday morning I had a "temperature excursion" , which I discovered
>>>> later was caused by the smoker lid being blocked open a bit by my grill
>>>> tool . Upshot is that everything got (way) overcooked and dried out .
>>>> Crap ... well , the butt didn't do too bad as it was way over away from
>>>> the firebox . The turkey is another story . Black skin , top layer of
>>>> breast meat dried out . Drumsticks and thighs seem OK if overcooked .
>>>> Wings edible , barely . So I got this bright idea , since I've been
>>>> baking all day (loaf bread and 2 kinds of buns - baking post to follow)
>>>> to make a turkey pot pie for dinner . Got taters , carrots , celery ,
>>>> and some CofC soup , so ... hey , I've been baking all day , the AC is
>>>> turned off , and it's only 75°f in here . I'll slice veggies with the
>>>> food processor and shred the turkey by hand . Pastry dough is chillin'
>>>> even as i type .
>>>>
>>>> Snag
>>>>
>>>>
>>> At least you were able to salvage the meat. I've never had it but
>>> how would smoked turkey do in 'turkey salad' as in chicken salad?
>>>
>> I can't answer how it might work in turkey salad. I can say smoked
>> turkey has never worked well in anything I ever tried to use it in. It
>> wasn't oversmoked or dried out, but the smoked taste was overwhelming.
>> Smoked turkey tetrazzini and smoked turkey pot pie sure didn't taste
>> good.
>>
>> Jill
>
> You must not have been holding your mouth right ... this one turned
> out pretty good , would have been better if I'd used 2 cans of cream o'
> soup . Not quite enough gravy for my taste buds . Oh well , I can do it
> again another time . Smoke was not overpowering - what did you smoke
> your turkey with ? I used chunk charcoal and some mesquite a friend gave
> me last spring . A nice change from the cherry I usually use - you'd be
> surprised how much smokin' chunks you can get from a 50' wild cherry tree !
>
> --
>
> Snag
>
This was 1989 or so and my *brother*, who was my roommate at the time,
decided he wanted to smoke the Thanksgiving day turkey. (I'd made the
mistake of giving him a Brinkman smoker for his birthday.) He put water
and wine and onion and seasonings in the water tray. I think he used
lump coal and added soaked hickory chips.

It was the coldest night on record in Memphis. He'd gone out partying
with his friends and didn't get home until about 3:00AM. He went to
bed... then dragged himself out to light the coals in the smoker around
a few hours later. 6AM? It was so cold the coals wouldn't stay lit. LOL

He thought it would be easy. Fill the water pan, get the coals going,
put the bird on and let it go. Go back to bed. It wouldn't stay lit!
He had to stay up and baby it for hours, to keep the coals lit. I think
we finally ate around 4PM that day. Good thing we weren't expecting
company!

It tasted fine when we finally got to eat some of it. But the smokey
taste simply didn't work well for me in anything other than sandwiches.
YMMOV.

Jill

On Saturday, August 26, 2017 at 9:32:50 AM UTC-10, Terry Coombs wrote:
> Â* Pretty well describes our dinner for tonight . Late Thursday evening
> I put a pork butt (dry rubbed) and a 16 pound turkey on the smoker .
> Friday morning I had a "temperature excursion" , which I discovered
> later was caused by the smoker lid being blocked open a bit by my grill
> tool . Upshot is that everything got (way) overcooked and dried out .
> Crap ... well , the butt didn't do too bad as it was way over away from
> the firebox . The turkey is another story . Black skin , top layer of
> breast meat dried out . Drumsticks and thighs seem OK if overcooked .
> Wings edible , barely . So I got this bright idea , since I've been
> baking all day (loaf bread and 2 kinds of buns - baking post to follow)
> to make a turkey pot pie for dinner . Got taters , carrots , celery ,
> and some CofC soup , so ...Â* hey , I've been baking all day , the AC is
> turned off , and it's only 75°f in here . I'll slice veggies with the
> food processor and shred the turkey by hand . Pastry dough is chillin'
> even as i type .
>
> Â* --
>
> Â* Snag

My dad used to make wonderful smoked meat. I don't know how he did it. I asked him about it and he said it was something he came up with. He only made it for our Christmas party.

He used a 55 gallon oil drum and a small hibachi on the bottom. There was a grill on the top but he used that to hang meat using stainless steel hooks in several layers. It didn't take him very long to smoke the meats because he made them on the day of the party. It was typical Hawaiian style in that he only used Hawaiian salt and pepper on it.

He smoked chuck roasts and whole chickens. The meats were juicy and had an amazing bright red smoke ring on them - even the chicken. The chicken, in fact, was so red that it looked undercooked.

On 8/26/2017 8:19 PM, jmcquown wrote:
> On 8/26/2017 8:30 PM, Terry Coombs wrote:
>> On 8/26/2017 6:24 PM, jmcquown wrote:
>>> On 8/26/2017 4:03 PM, wrote:
>>>> On Saturday, August 26, 2017 at 2:32:50 PM UTC-5, Terry Coombs wrote:
>>>>> Â*Â* Pretty well describes our dinner for tonight . Late Thursday
>>>>> evening
>>>>> I put a pork butt (dry rubbed) and a 16 pound turkey on the smoker .
>>>>> Friday morning I had a "temperature excursion" , which I discovered
>>>>> later was caused by the smoker lid being blocked open a bit by my
>>>>> grill
>>>>> tool . Upshot is that everything got (way) overcooked and dried out .
>>>>> Crap ... well , the butt didn't do too bad as it was way over away
>>>>> from
>>>>> the firebox . The turkey is another story . Black skin , top layer of
>>>>> breast meat dried out . Drumsticks and thighs seem OK if overcooked .
>>>>> Wings edible , barely . So I got this bright idea , since I've been
>>>>> baking all day (loaf bread and 2 kinds of buns - baking post to
>>>>> follow)
>>>>> to make a turkey pot pie for dinner . Got taters , carrots , celery ,
>>>>> and some CofC soup , so ...Â* hey , I've been baking all day , the
>>>>> AC is
>>>>> turned off , and it's only 75°f in here . I'll slice veggies with the
>>>>> food processor and shred the turkey by hand . Pastry dough is
>>>>> chillin'
>>>>> even as i type .
>>>>>
>>>>> Â*Â*Â* Snag
>>>>>
>>>>>
>>>> At least you were able to salvage the meat.Â* I've never had it but
>>>> how would smoked turkey do in 'turkey salad' as in chicken salad?
>>>>
>>> I can't answer how it might work in turkey salad.Â* I can say smoked
>>> turkey has never worked well in anything I ever tried to use it in. It
>>> wasn't oversmoked or dried out, but the smoked taste was overwhelming.
>>> Smoked turkey tetrazzini and smoked turkey pot pie sure didn't taste
>>> good.
>>>
>>> Jill
>>
>> Â*Â* You must not have been holding your mouth right ... this one turned
>> out pretty good , would have been better if I'd used 2 cans of cream o'
>> soup . Not quite enough gravy for my taste buds . Oh well , I can do it
>> again another time . Smoke was not overpowering - what did you smoke
>> your turkey with ? I used chunk charcoal and some mesquite a friend gave
>> me last spring . A nice change from the cherry I usually use - you'd be
>> surprised how much smokin' chunks you can get from a 50' wild cherry
>> tree !
>>
>> Â*Â* --
>>
>> Â*Â* Snag
>>
> This was 1989 or so and my *brother*, who was my roommate at the time,
> decided he wanted to smoke the Thanksgiving day turkey. (I'd made the
> mistake of giving him a Brinkman smoker for his birthday.)Â* He put
> water and wine and onion and seasonings in the water tray.Â* I think he
> used lump coal and added soaked hickory chips.
>
> It was the coldest night on record in Memphis.Â* He'd gone out partying
> with his friends and didn't get home until about 3:00AM. He went to
> bed... then dragged himself out to light the coals in the smoker
> around a few hours later.Â* 6AM?Â* It was so cold the coals wouldn't
> stay lit. LOL
>
> He thought it would be easy.Â* Fill the water pan, get the coals going,
> put the bird on and let it go.Â* Go back to bed.Â* It wouldn't stay lit!
> He had to stay up and baby it for hours, to keep the coals lit.Â* I
> think we finally ate around 4PM that day. Good thing we weren't
> expecting company!
>
> It tasted fine when we finally got to eat some of it. Â* But the
> smokey taste simply didn't work well for me in anything other than
> sandwiches. Â*YMMOV.
>
> Jill

Â* Thanksgiving 1989 I was living in Memphis too ! My son and his family
live in that house in Highland Heights now , and that's why we moved to
Mountain View Arkansas ... what part of town did you live in ?

Â* --

Â* Snag

"dsi1" > wrote in message
...


My dad used to make wonderful smoked meat. I don't know how he did it. I
asked him about it and he said it was something he came up with. He only
made it for our Christmas party.

He used a 55 gallon oil drum and a small hibachi on the bottom. There was a
grill on the top but he used that to hang meat using stainless steel hooks
in several layers. It didn't take him very long to smoke the meats because
he made them on the day of the party. It was typical Hawaiian style in that
he only used Hawaiian salt and pepper on it.

He smoked chuck roasts and whole chickens. The meats were juicy and had an
amazing bright red smoke ring on them - even the chicken. The chicken, in
fact, was so red that it looked undercooked.

=======

I saw someone smoking meat like that on a PBS cooking show not long ago, he
was smoking several chickens at once on hooks. It looked complicated to me,
but he was talking about the smoke ring which I know nothing about.

Cheri

On Saturday, August 26, 2017 at 7:39:59 PM UTC-10, Cheri wrote:
> "dsi1" <dsi1yahoo.com> wrote in message
> ...
>
>
> My dad used to make wonderful smoked meat. I don't know how he did it. I
> asked him about it and he said it was something he came up with. He only
> made it for our Christmas party.
>
> He used a 55 gallon oil drum and a small hibachi on the bottom. There was a
> grill on the top but he used that to hang meat using stainless steel hooks
> in several layers. It didn't take him very long to smoke the meats because
> he made them on the day of the party. It was typical Hawaiian style in that
> he only used Hawaiian salt and pepper on it.
>
> He smoked chuck roasts and whole chickens. The meats were juicy and had an
> amazing bright red smoke ring on them - even the chicken. The chicken, in
> fact, was so red that it looked undercooked.
>
> =======
>
> I saw someone smoking meat like that on a PBS cooking show not long ago, he
> was smoking several chickens at once on hooks. It looked complicated to me,
> but he was talking about the smoke ring which I know nothing about.
>
> Cheri

It's a chemical reaction of the meat to nitrogen dioxide and carbon monoxide gas generated by the combustion of fuel. In this case, charcoal briquettes. My guess was that the effect was intensified by the tall dimensions of smoker i.e., the gases were concentrated in the upper section.

Interestingly enough, cherry red lips are a classic sign of carbon monoxide poisoning.

On 8/26/2017 7:45 PM, dsi1 wrote:
> On Saturday, August 26, 2017 at 9:32:50 AM UTC-10, Terry Coombs wrote:
>> Â* Pretty well describes our dinner for tonight . Late Thursday evening
>> I put a pork butt (dry rubbed) and a 16 pound turkey on the smoker .
>> Friday morning I had a "temperature excursion" , which I discovered
>> later was caused by the smoker lid being blocked open a bit by my grill
>> tool . Upshot is that everything got (way) overcooked and dried out .
>> Crap ... well , the butt didn't do too bad as it was way over away from
>> the firebox . The turkey is another story . Black skin , top layer of
>> breast meat dried out . Drumsticks and thighs seem OK if overcooked .
>> Wings edible , barely . So I got this bright idea , since I've been
>> baking all day (loaf bread and 2 kinds of buns - baking post to follow)
>> to make a turkey pot pie for dinner . Got taters , carrots , celery ,
>> and some CofC soup , so ...Â* hey , I've been baking all day , the AC is
>> turned off , and it's only 75°f in here . I'll slice veggies with the
>> food processor and shred the turkey by hand . Pastry dough is chillin'
>> even as i type .
>>
>> Â* --
>>
>> Â* Snag
>
> My dad used to make wonderful smoked meat. I don't know how he did it. I asked him about it and he said it was something he came up with. He only made it for our Christmas party.
>
> He used a 55 gallon oil drum and a small hibachi on the bottom. There was a grill on the top but he used that to hang meat using stainless steel hooks in several layers. It didn't take him very long to smoke the meats because he made them on the day of the party. It was typical Hawaiian style in that he only used Hawaiian salt and pepper on it.
>
> He smoked chuck roasts and whole chickens. The meats were juicy and had an amazing bright red smoke ring on them - even the chicken. The chicken, in fact, was so red that it looked undercooked.
>

Now they sell those steel barrel smokers preconfigured:

http://www.oldenglish.co/steel-barre...-members-mark/

On Sunday, August 27, 2017 at 12:39:59 AM UTC-5, Cheri wrote:
>
> I saw someone smoking meat like that on a PBS cooking show not long ago, he
> was smoking several chickens at once on hooks. It looked complicated to me,
> but he was talking about the smoke ring which I know nothing about.
>
> Cheri
>
>
Barrel smokers are readily available in many stores and of course
online.

In barbecue competitions judges pay no attention to the smoke ring
as it can be artificially induced. But yes, that lovely smoke ring
is present when meats are truly smoked.

On Sunday, August 27, 2017 at 3:14:14 AM UTC-5, dsi1 wrote:
>
> Interestingly enough, cherry red lips are a classic sign of carbon monoxide poisoning.
>
>
As is cherry colored skin.

On Sunday, August 27, 2017 at 1:32:54 PM UTC-10, wrote:
> On Sunday, August 27, 2017 at 3:14:14 AM UTC-5, dsi1 wrote:
> >
> > Interestingly enough, cherry red lips are a classic sign of carbon monoxide poisoning.
> >
> >
> As is cherry colored skin.

I have not heard that one before but carbon monoxide is also used to give ahi a bright red color. CO is wonderful stuff - just don't breathe it!

On 8/27/2017 5:32 PM, wrote:
> On Sunday, August 27, 2017 at 3:14:14 AM UTC-5, dsi1 wrote:
>>
>> Interestingly enough, cherry red lips are a classic sign of carbon monoxide poisoning.
>>
>>
> As is cherry colored skin.
>
Yikes!

I'd have bet on blue...

> wrote in message
...
> On Sunday, August 27, 2017 at 3:14:14 AM UTC-5, dsi1 wrote:
>>
>> Interestingly enough, cherry red lips are a classic sign of carbon
>> monoxide poisoning.
>>
>>
> As is cherry colored skin.
>


And eyes.

Cheri

> wrote in message
...
> On Sunday, August 27, 2017 at 12:39:59 AM UTC-5, Cheri wrote:
>>
>> I saw someone smoking meat like that on a PBS cooking show not long ago,
>> he
>> was smoking several chickens at once on hooks. It looked complicated to
>> me,
>> but he was talking about the smoke ring which I know nothing about.
>>
>> Cheri
>>
>>
> Barrel smokers are readily available in many stores and of course
> online.
>
> In barbecue competitions judges pay no attention to the smoke ring
> as it can be artificially induced. But yes, that lovely smoke ring
> is present when meats are truly smoked.

I have a stovetop smoker which I don't use that often, but never really got
into smoking meats in barrels and such. My BIL does a great job, but I had
never really heard about a smoke ring.

Cheri

On Monday, August 28, 2017 at 12:54:54 AM UTC-5, Cheri wrote:
>
> > wrote in message
> >
> > In barbecue competitions judges pay no attention to the smoke ring
> > as it can be artificially induced. But yes, that lovely smoke ring
> > is present when meats are truly smoked.
>
> I have a stovetop smoker which I don't use that often, but never really got
> into smoking meats in barrels and such. My BIL does a great job, but I had
> never really heard about a smoke ring.
>
> Cheri
>
>
I just use a Weber kettle grill to smoke meats and after about 2
hours I see no more smoke. Meat is then taken indoors to finish
in the oven for 3 hours at 325°. The meat is falling off the
bone and I can definitely see the smoke ring.

I have toyed with the idea of a barrel smoker or an offset smoker
but the Weber does a fabulous job for my needs. I'm just not sure
I'd want to tend a fire for many hours with an offset. As I'm not
familiar enough with the barrel smokers I don't know how much
tending they require.

On Sunday, August 27, 2017 at 5:52:22 AM UTC-10, Casa de Masa wrote:
> On 8/26/2017 7:45 PM, dsi1 wrote:
> > On Saturday, August 26, 2017 at 9:32:50 AM UTC-10, Terry Coombs wrote:
> >> Â* Pretty well describes our dinner for tonight . Late Thursday evening
> >> I put a pork butt (dry rubbed) and a 16 pound turkey on the smoker .
> >> Friday morning I had a "temperature excursion" , which I discovered
> >> later was caused by the smoker lid being blocked open a bit by my grill
> >> tool . Upshot is that everything got (way) overcooked and dried out .
> >> Crap ... well , the butt didn't do too bad as it was way over away from
> >> the firebox . The turkey is another story . Black skin , top layer of
> >> breast meat dried out . Drumsticks and thighs seem OK if overcooked .
> >> Wings edible , barely . So I got this bright idea , since I've been
> >> baking all day (loaf bread and 2 kinds of buns - baking post to follow)
> >> to make a turkey pot pie for dinner . Got taters , carrots , celery ,
> >> and some CofC soup , so ...Â* hey , I've been baking all day , the AC is
> >> turned off , and it's only 75°f in here . I'll slice veggies with the
> >> food processor and shred the turkey by hand . Pastry dough is chillin'
> >> even as i type .
> >>
> >> Â* --
> >>
> >> Â* Snag
> >
> > My dad used to make wonderful smoked meat. I don't know how he did it. I asked him about it and he said it was something he came up with. He only made it for our Christmas party.
> >
> > He used a 55 gallon oil drum and a small hibachi on the bottom. There was a grill on the top but he used that to hang meat using stainless steel hooks in several layers. It didn't take him very long to smoke the meats because he made them on the day of the party. It was typical Hawaiian style in that he only used Hawaiian salt and pepper on it.
> >
> > He smoked chuck roasts and whole chickens. The meats were juicy and had an amazing bright red smoke ring on them - even the chicken. The chicken, in fact, was so red that it looked undercooked.
> >
>
> Now they sell those steel barrel smokers preconfigured:
>
> http://www.oldenglish.co/steel-barre...-members-mark/

Boy, what a monstrosity! OTOH, it probably makes sense to use a barrel on its side with a grill on laying down like that. My dad had an upright barrel that had to be loaded from the top. That's rather inconvenient. OTOH, it worked great!

Later on he replaced that barrel with a big kamado. That was kind of a monster.

On 8/28/2017 2:52 AM, wrote:


> I just use a Weber kettle grill to smoke meats and after about 2
> hours I see no more smoke. Meat is then taken indoors to finish
> in the oven for 3 hours at 325°. The meat is falling off the
> bone and I can definitely see the smoke ring.
>
> I have toyed with the idea of a barrel smoker or an offset smoker
> but the Weber does a fabulous job for my needs. I'm just not sure
> I'd want to tend a fire for many hours with an offset. As I'm not
> familiar enough with the barrel smokers I don't know how much
> tending they require.
>

Traditionalists think it is heresy, but I use a gas smoker. I cut up
some wood chunks that go in a box over the flame. Holds temperature
evenly and it great for brisket that takes many hours.

> wrote in message
...
On Monday, August 28, 2017 at 12:54:54 AM UTC-5, Cheri wrote:
>
> > wrote in message
> >
> > In barbecue competitions judges pay no attention to the smoke ring
> > as it can be artificially induced. But yes, that lovely smoke ring
> > is present when meats are truly smoked.
>
> I have a stovetop smoker which I don't use that often, but never really
> got
> into smoking meats in barrels and such. My BIL does a great job, but I had
> never really heard about a smoke ring.
>
> Cheri
>
>
I just use a Weber kettle grill to smoke meats and after about 2
hours I see no more smoke. Meat is then taken indoors to finish
in the oven for 3 hours at 325°. The meat is falling off the
bone and I can definitely see the smoke ring.

I have toyed with the idea of a barrel smoker or an offset smoker
but the Weber does a fabulous job for my needs. I'm just not sure
I'd want to tend a fire for many hours with an offset. As I'm not
familiar enough with the barrel smokers I don't know how much
tending they require.


=====

It sounds like you have a method that works well already.

Cheri

On 2017-08-27 11:54 PM, Cheri wrote:
> > wrote in message
> ...
>> On Sunday, August 27, 2017 at 12:39:59 AM UTC-5, Cheri wrote:
>>>
>>> I saw someone smoking meat like that on a PBS cooking show not long
>>> ago, he
>>> was smoking several chickens at once on hooks. It looked complicated
>>> to me,
>>> but he was talking about the smoke ring which I know nothing about.
>>>
>>> Cheri
>>>
>>>
>> Barrel smokers are readily available in many stores and of course
>> online.
>>
>> In barbecue competitions judges pay no attention to the smoke ring
>> as it can be artificially induced.* But yes, that lovely smoke ring
>> is present when meats are truly smoked.
>
> I have a stovetop smoker which I don't use that often, but never really
> got into smoking meats in barrels and such. My BIL does a great job, but
> I had never really heard about a smoke ring.
>
> Cheri
>
>
What about all those lovely and potent carcinogens in the smoke?

On 8/26/2017 10:43 PM, Terry Coombs wrote:
> On 8/26/2017 8:19 PM, jmcquown wrote:
>> On 8/26/2017 8:30 PM, Terry Coombs wrote:
>>> On 8/26/2017 6:24 PM, jmcquown wrote:
>>>> On 8/26/2017 4:03 PM, wrote:
>>>>> On Saturday, August 26, 2017 at 2:32:50 PM UTC-5, Terry Coombs wrote:
>>>>>> Pretty well describes our dinner for tonight . Late Thursday
>>>>>> evening
>>>>>> I put a pork butt (dry rubbed) and a 16 pound turkey on the smoker .
>>>>>> Friday morning I had a "temperature excursion" , which I discovered
>>>>>> later was caused by the smoker lid being blocked open a bit by my
>>>>>> grill
>>>>>> tool . Upshot is that everything got (way) overcooked and dried out .
>>>>>> Crap ... well , the butt didn't do too bad as it was way over away
>>>>>> from
>>>>>> the firebox . The turkey is another story . Black skin , top layer of
>>>>>> breast meat dried out . Drumsticks and thighs seem OK if overcooked .
>>>>>> Wings edible , barely . So I got this bright idea , since I've been
>>>>>> baking all day (loaf bread and 2 kinds of buns - baking post to
>>>>>> follow)
>>>>>> to make a turkey pot pie for dinner . Got taters , carrots , celery ,
>>>>>> and some CofC soup , so ... hey , I've been baking all day , the
>>>>>> AC is
>>>>>> turned off , and it's only 75°f in here . I'll slice veggies with the
>>>>>> food processor and shred the turkey by hand . Pastry dough is
>>>>>> chillin'
>>>>>> even as i type .
>>>>>>
>>>>>> Snag
>>>>>>
>>>>>>
>>>>> At least you were able to salvage the meat. I've never had it but
>>>>> how would smoked turkey do in 'turkey salad' as in chicken salad?
>>>>>
>>>> I can't answer how it might work in turkey salad. I can say smoked
>>>> turkey has never worked well in anything I ever tried to use it in. It
>>>> wasn't oversmoked or dried out, but the smoked taste was overwhelming.
>>>> Smoked turkey tetrazzini and smoked turkey pot pie sure didn't taste
>>>> good.
>>>>
>>>> Jill
>>>
>>> You must not have been holding your mouth right ... this one turned
>>> out pretty good , would have been better if I'd used 2 cans of cream o'
>>> soup . Not quite enough gravy for my taste buds . Oh well , I can do it
>>> again another time . Smoke was not overpowering - what did you smoke
>>> your turkey with ? I used chunk charcoal and some mesquite a friend gave
>>> me last spring . A nice change from the cherry I usually use - you'd be
>>> surprised how much smokin' chunks you can get from a 50' wild cherry
>>> tree !
>>>
>>> --
>>>
>>> Snag
>>>
>> This was 1989 or so and my *brother*, who was my roommate at the time,
>> decided he wanted to smoke the Thanksgiving day turkey. (I'd made the
>> mistake of giving him a Brinkman smoker for his birthday.) He put
>> water and wine and onion and seasonings in the water tray. I think he
>> used lump coal and added soaked hickory chips.
>>
>> It was the coldest night on record in Memphis. He'd gone out partying
>> with his friends and didn't get home until about 3:00AM. He went to
>> bed... then dragged himself out to light the coals in the smoker
>> around a few hours later. 6AM? It was so cold the coals wouldn't
>> stay lit. LOL
>>
>> He thought it would be easy. Fill the water pan, get the coals going,
>> put the bird on and let it go. Go back to bed. It wouldn't stay lit!
>> He had to stay up and baby it for hours, to keep the coals lit. I
>> think we finally ate around 4PM that day. Good thing we weren't
>> expecting company!
>>
>> It tasted fine when we finally got to eat some of it. But the
>> smokey taste simply didn't work well for me in anything other than
>> sandwiches. YMMOV.
>>
>> Jill
>
> Thanksgiving 1989 I was living in Memphis too ! My son and his family
> live in that house in Highland Heights now , and that's why we moved to
> Mountain View Arkansas ... what part of town did you live in ?
>
> --
>
> Snag
>
Back then we rented a house in Hickory Hill, which was still a nice part
of town. It hadn't been annexed yet by "King Willie". We both moved
(to separate domains) shortly before that happened. I wound up in
Cordova outside the city limits.

Jill

Jill

On 8/28/2017 8:46 AM, graham wrote:
> On 2017-08-27 11:54 PM, Cheri wrote:
>> > wrote in message
>> ...
>>> On Sunday, August 27, 2017 at 12:39:59 AM UTC-5, Cheri wrote:
>>>>
>>>> I saw someone smoking meat like that on a PBS cooking show not long
>>>> ago, he
>>>> was smoking several chickens at once on hooks. It looked
>>>> complicated to me,
>>>> but he was talking about the smoke ring which I know nothing about.
>>>>
>>>> Cheri
>>>>
>>>>
>>> Barrel smokers are readily available in many stores and of course
>>> online.
>>>
>>> In barbecue competitions judges pay no attention to the smoke ring
>>> as it can be artificially induced.* But yes, that lovely smoke ring
>>> is present when meats are truly smoked.
>>
>> I have a stovetop smoker which I don't use that often, but never
>> really got into smoking meats in barrels and such. My BIL does a
>> great job, but I had never really heard about a smoke ring.
>>
>> Cheri
>>
>>
> What about all those lovely and potent carcinogens in the smoke?

* They're only carcinogenic in Kalifornistan .

* --

* Snag

"Ed Pawlowski" wrote in message ...

On 8/28/2017 2:52 AM, wrote:


> I just use a Weber kettle grill to smoke meats and after about 2
> hours I see no more smoke. Meat is then taken indoors to finish
> in the oven for 3 hours at 325°. The meat is falling off the
> bone and I can definitely see the smoke ring.
>
> I have toyed with the idea of a barrel smoker or an offset smoker
> but the Weber does a fabulous job for my needs. I'm just not sure
> I'd want to tend a fire for many hours with an offset. As I'm not
> familiar enough with the barrel smokers I don't know how much
> tending they require.
>

Traditionalists think it is heresy, but I use a gas smoker. I cut up
some wood chunks that go in a box over the flame. Holds temperature
evenly and it great for brisket that takes many hours.

===

Not that I know anything about it, but it sounds good to me)


--
http://www.helpforheroes.org.uk

On 8/28/2017 1:35 AM, dsi1 wrote:
> On Sunday, August 27, 2017 at 5:52:22 AM UTC-10, Casa de Masa wrote:
>> On 8/26/2017 7:45 PM, dsi1 wrote:
>>> On Saturday, August 26, 2017 at 9:32:50 AM UTC-10, Terry Coombs wrote:
>>>> Â* Pretty well describes our dinner for tonight . Late Thursday evening
>>>> I put a pork butt (dry rubbed) and a 16 pound turkey on the smoker .
>>>> Friday morning I had a "temperature excursion" , which I discovered
>>>> later was caused by the smoker lid being blocked open a bit by my grill
>>>> tool . Upshot is that everything got (way) overcooked and dried out .
>>>> Crap ... well , the butt didn't do too bad as it was way over away from
>>>> the firebox . The turkey is another story . Black skin , top layer of
>>>> breast meat dried out . Drumsticks and thighs seem OK if overcooked .
>>>> Wings edible , barely . So I got this bright idea , since I've been
>>>> baking all day (loaf bread and 2 kinds of buns - baking post to follow)
>>>> to make a turkey pot pie for dinner . Got taters , carrots , celery ,
>>>> and some CofC soup , so ...Â* hey , I've been baking all day , the AC is
>>>> turned off , and it's only 75°f in here . I'll slice veggies with the
>>>> food processor and shred the turkey by hand . Pastry dough is chillin'
>>>> even as i type .
>>>>
>>>> Â* --
>>>>
>>>> Â* Snag
>>>
>>> My dad used to make wonderful smoked meat. I don't know how he did it. I asked him about it and he said it was something he came up with. He only made it for our Christmas party.
>>>
>>> He used a 55 gallon oil drum and a small hibachi on the bottom. There was a grill on the top but he used that to hang meat using stainless steel hooks in several layers. It didn't take him very long to smoke the meats because he made them on the day of the party. It was typical Hawaiian style in that he only used Hawaiian salt and pepper on it.
>>>
>>> He smoked chuck roasts and whole chickens. The meats were juicy and had an amazing bright red smoke ring on them - even the chicken. The chicken, in fact, was so red that it looked undercooked.
>>>
>>
>> Now they sell those steel barrel smokers preconfigured:
>>
>> http://www.oldenglish.co/steel-barre...-members-mark/
>
> Boy, what a monstrosity! OTOH, it probably makes sense to use a barrel on its side with a grill on laying down like that. My dad had an upright barrel that had to be loaded from the top. That's rather inconvenient. OTOH, it worked great!
>
> Later on he replaced that barrel with a big kamado. That was kind of a monster.
>

I love those kamados but they are SO heavy!

The cool thing about the barrel is the hanging of the meat, tee hee!

On Monday, August 28, 2017 at 7:32:18 AM UTC-5, Ed Pawlowski wrote:
>
> Traditionalists think it is heresy, but I use a gas smoker. I cut up
> some wood chunks that go in a box over the flame. Holds temperature
> evenly and it great for brisket that takes many hours.
>
>
Yep, if you set it up correctly you can do just as good a job of
smoking with a gas grill/smoker as you can with a charcoal/wood
grill.

I watched ATK yesterday and they smoked a pork roast on a gas
grill. To get the smoked flavor they threaded 3 slices of bacon
onto a skewer and put them on the hot side to render and release
smoke.

On Monday, August 28, 2017 at 8:17:50 AM UTC-5, Cheri wrote:
>
> > wrote in message
>
> I just use a Weber kettle grill to smoke meats and after about 2
> hours I see no more smoke. Meat is then taken indoors to finish
> in the oven for 3 hours at 325°. The meat is falling off the
> bone and I can definitely see the smoke ring.
>
> It sounds like you have a method that works well already.
>
> Cheri
>
>
I saw the method I use on ATK or either Cooks Country and tried
it. The results are as good as any barbecue joint around here
and a heck of a lot cheaper, too.

On Monday, August 28, 2017 at 8:46:37 AM UTC-5, graham wrote:
>
> What about all those lovely and potent carcinogens in the smoke?
>
>
Those carcinogens are only released when you have flare ups.

On 8/28/2017 3:31 PM, wrote:
> On Monday, August 28, 2017 at 8:46:37 AM UTC-5, graham wrote:
>>
>> What about all those lovely and potent carcinogens in the smoke?
>>
>>
> Those carcinogens are only released when you have flare ups.
>
+1

On 8/28/2017 5:26 PM, wrote:
> On Monday, August 28, 2017 at 7:32:18 AM UTC-5, Ed Pawlowski wrote:
>>
>> Traditionalists think it is heresy, but I use a gas smoker. I cut up
>> some wood chunks that go in a box over the flame. Holds temperature
>> evenly and it great for brisket that takes many hours.
>>
>>
> Yep, if you set it up correctly you can do just as good a job of
> smoking with a gas grill/smoker as you can with a charcoal/wood
> grill.
>
> I watched ATK yesterday and they smoked a pork roast on a gas
> grill. To get the smoked flavor they threaded 3 slices of bacon
> onto a skewer and put them on the hot side to render and release
> smoke.
>

NO, NO, NO. It can only be done the way I do it! My way is the perfect
way.

Nah. There are many methods that will work and give good results. There
is a point that the meat will no longer absorb the smoke too, so an oven
to finish works well and can be convenient. As long as the end result
is something you like, you have success.