Smoker tips??

[I'llbeoutside]

I think I might try out the smoker that was given to me soon. Any tips for a rookie? I am planning on trying a chicken or maybe some large turkey breast. I have read up a little and have a few recipes but any tips would helpfull. Its electric and I was planning on using some hickory I have. The chips go in the bottom and there is a pan above that. I assume adding the brine/fruit juice, or marinate to this pan will only add to the flavor. Thanks for any tips!!

[WALLEYE MIKE]

I like my stuff slow smoked. A chicken would take 4-5 hrs. at about 150* or so.

[fdunford]

I have a charcoal slow cook water smoker (made by Meco I believe). I love it - its really great! I was hoping to fill my turkey tag and try smoking it, but I missed at 45 yds:mad:

The pan is for keeping things moist. The water will keep the smoke/air humid inside the smoker which makes it much harder to dry out meat. I have only used water, but you could experiment with other liquids such as beer, wine, juice, etc.

2 Roaster Chickens take about 6 hrs on mine, but you should use a meat thermometer and cook till their 180 degrees in deep. I haven't used a marinade yet. With the smoke, I find no need to - it is that good by itself.

[Take Five]

I got a new smoker and want to do a frozen turkey breast (not wild). Do I need to do a brine or injection? I have done fish but never anything else. Help please.

Thanks,

Wayne

[BarryPatch]

Make sure to note whether the breast is "pre-basted" which means it's already brined. Injection just speeds up the brining process. It's up to you which way you do it.

[Take Five]

Thanks Barry. I am going to try some chicken breasts and some salmon this weekend. Need to see what the new smoker does and figure out times etc. Will use meat thermometer on chicken and can tell from experience on the fish. Happy new Year.

Wayne

[Riva]

Even though you're using a smoker, chicken should be cooked at 250F minimum. Unlike pork, it doesn't take that long to break down chicken and lower than 200F is asking for trouble IMHO, regrdless of how long you cook it for.

BTW-Cherry and apple are good smoke woods for chicken

[Nine Milly]

I am having trouble keeping the smoker "smoking" it is good for an hr. or so "heavy smoke" but then it dies off. Only thing I have found is to actually remove the meat and water bowl to get to the lava coals in order to add more soaked wood. Is there an easier way to keep it smoking for hours? Once it has "smoked" can the warm moist smoker heat do the job without a large amount of smoke? I about burnt the Sxxt out of my hands dealing with that large water bowl.:yikes:

[Take Five]

Well..I ended up with chicken jerky. The fish were good though except a little dry. I know what I did wrong for the next load. I think I will smoke the chicken for 3 hours or so and then finish the cooking in the oven. ( to get the 180 temp inside the chicken) I also started the smoker at 210 degrees and it seemed to sear the outside of the meat and locked the juices in. Slower and lower temp might be better.

Wayne

[thumbgoodfisherman]

take five, been doing turkeys brining and injecting rinse for ten minutes then smoke for 6 to 7 hours at about 140*. then cook in the oven in a cooking bag with alittle water in the bag till it reaches the internal temp of 180 or the pop up timer pops. they are fantastic.:D

[Riva]

I am having trouble keeping the smoker "smoking" it is good for an hr. or so "heavy smoke" but then it dies off. Only thing I have found is to actually remove the meat and water bowl to get to the lava coals in order to add more soaked wood. Is there an easier way to keep it smoking for hours? Once it has "smoked" can the warm moist smoker heat do the job without a large amount of smoke? I about burnt the Sxxt out of my hands dealing with that large water bowl.:yikes:

Not to worry about smoke. Most meats only only absorb the smoke for the first hour anyway and after that, it's overkill that can make your food taste bad. Remember, you want chicken with a trace of hickory, not hickory witha trace of chicken. Flavors must blend, not dominate.

[Mudfoot]

Totally agree! After the first hour or so, it is not necessary to introduce smoke any longer to the flavoring process. However, if you do want to make the chips smoke a little more and last a bit longer, try soaking them in water for about 15 to 20 minutes, pat them dry and then use them - I've had good luck this way.

[Nine Milly]

Thanks for the info, it all makes great sense. What I did today was put the lava rocks over the burner flames (propane smoker) then put the soaked chips on top and it seemed to work much better. Just needed a little cushion between the flame and the chips, and the lava rocks created just that. The turkey is almost done I'll report back soon with the results. Thanks again for the help.

[WALLEYE MIKE]

I put my chips and or twigs in aluminum foil. Just place them in a large sheet and wrap up. Put a few slits in the top to let the smoke out. This keeps the chips from flaming up and burning out. It will double or triple your smoking time.

[TheBigRedDog]

What about cutting a chicken in half? Would it help with smoking it? :confused: I want to try smoking a couple chickens this weekend and dont know where to start. I have done fish and jerky but never any birds, I just started smoking stuff also and bought a cheapo smoker to get started with. So any tips would be great. Sorry to highjack the thread but I couldnt find any more info.

[muckamucksgirl]

I found that with my experience of using a smoker it is better if you put a little beer in the bottom of the pan, and also if you wrap the chips in foil it helps a lot. I would suggest using a marinade, because it helps add a little more flavor but thats based on personal choice. I would also suggest that if you like fish Salmon is very delishous smoked.

[swmfdotcom]

Beer in the bottom of the pan is a good way to go,was wondering do you ever use a dry brine for salmon?

[Socks]

Slower and lower temp might be better.

I've gotten better results with lower and slower. I also cook my chicken to 165 to 170 internally with juices running clear. This is from my time as a cook. Just make sure the thermometer has about 2" in the meat not touching bone.

Wayne[/quote]

However, if you do want to make the chips smoke a little more and last a bit longer, try soaking them in water for about 15 to 20 minutes,

I soak 'em overnight if I can.:) Lots of good smoke then!

What about cutting a chicken in half? Would it help with smoking it? :confused: I want to try smoking a couple chickens this weekend and dont know where to start. I have done fish and jerky but never any birds, I just started smoking stuff also and bought a cheapo smoker to get started with. So any tips would be great. Sorry to highjack the thread but I couldnt find any more info.

Is yours electric/gas or coals? Cutting them in half will cook them faster (less time) Get a meat thermometer and check temp. I get my chicken up to 165 or 170 with the juices running clear, but that's me. Maybe look online for more info, but I haven't ever had a prob. If it's coals and you have a prob keeping temp, get an old hair drier or a cheap one and add fuel and stoke it using the hair drier. Works like a charm! The prob is though the drier will smell like smoke afterwards.:)

Good luck!