Surf bomber Posted January 19, 2022 Report Share Posted January 19, 2022 The wood will be a matter of taste .. hickory , black oak , pecan .. when it’s this cold if the smoker isn’t insulated you may have to protect the smoker from the wind/ cold .. some cut up ply wood may help if you lean them around the smoker.. the smaller the turkey the easier it will be … vce12342000 1 Link to comment Share on other sites More sharing options...
vce12342000 Posted January 19, 2022 Author Report Share Posted January 19, 2022 9 mins ago, Surf bomber said: The wood will be a matter of taste .. hickory , black oak , pecan .. when it’s this cold if the smoker isn’t insulated you may have to protect the smoker from the wind/ cold .. some cut up ply wood may help if you lean them around the smoker.. the smaller the turkey the easier it will be … thank you for the tips ..... I live to fish. Not fish to live. I fish because things in my head tell me to. Link to comment Share on other sites More sharing options...
DerrickT Posted January 20, 2022 Report Share Posted January 20, 2022 15 hours ago, vce12342000 said: Its the main reason I went with a gravity fed smoker. I didnt want to babysit the fuel & the wood. Im kinda lazy Exactly why I went to a pellet smoker vce12342000 1 Link to comment Share on other sites More sharing options...
vce12342000 Posted January 21, 2022 Author Report Share Posted January 21, 2022 19 hours ago, DerrickT said: Exactly why I went to a pellet smoker A pellet smoker was going to be the runner up. I live to fish. Not fish to live. I fish because things in my head tell me to. Link to comment Share on other sites More sharing options...
HugeDinghy Posted January 27, 2022 Report Share Posted January 27, 2022 Offset is the most fun to smoke on….if your smoker plugs in you’re a half a fag ( kidding, a little). Link to comment Share on other sites More sharing options...
vce12342000 Posted January 27, 2022 Author Report Share Posted January 27, 2022 44 mins ago, HugeDinghy said: if your smoker plugs in you’re a half a fag ( kidding, a little). I would agree on full laziness on my part I live to fish. Not fish to live. I fish because things in my head tell me to. Link to comment Share on other sites More sharing options...
gellfex Posted January 27, 2022 Report Share Posted January 27, 2022 On 1/19/2022 at 5:12 PM, vce12342000 said: why type of wood would you recommend for turkey ? I use peach pruned from my trees for most things, even beef. If you're still in JC you're welcome to some in the spring, I always prune way more than I can burn. vce12342000 1 Link to comment Share on other sites More sharing options...
HugeDinghy Posted January 27, 2022 Report Share Posted January 27, 2022 1 hour ago, vce12342000 said: I would agree on full laziness on my part They certainly serve a purpose in terms of not worrying and still smoking something if you have to go out for the day. I can get a solid four hours out of my WSM but I wouldn’t leave it much more than that. vce12342000 and jjdbike 2 Link to comment Share on other sites More sharing options...
vce12342000 Posted January 28, 2022 Author Report Share Posted January 28, 2022 3 hours ago, gellfex said: I use peach pruned from my trees for most things, even beef. If you're still in JC you're welcome to some in the spring, I always prune way more than I can burn. I appreciate the offer. Im gonna take you up on it. I havent seen peach chunks sold in the chain box stores. The most of seen was mesquite, apple, and hickory. thanks again I live to fish. Not fish to live. I fish because things in my head tell me to. Link to comment Share on other sites More sharing options...
gellfex Posted January 28, 2022 Report Share Posted January 28, 2022 2 mins ago, vce12342000 said: I appreciate the offer. Im gonna take you up on it. I havent seen peach chunks sold in the chain box stores. The most of seen was mesquite, apple, and hickory. thanks again No problem. Thing is with what's available, mesquite and hickory are good for red meat, but many feel is too strong for fish and fowl. Fruitwood like apple, cherry or peach is very good. I have a friend who ran a smokehouse and most of what he used was apple. There's a Polish grocer in JC Heights that sell cherrywood smoked kielbasa, it's to die for! vce12342000 and jjdbike 2 Link to comment Share on other sites More sharing options...
jjdbike Posted February 1, 2022 Report Share Posted February 1, 2022 On 1/20/2022 at 1:14 AM, DerrickT said: Exactly why I went to a pellet smoker On 1/20/2022 at 8:38 PM, vce12342000 said: A pellet smoker was going to be the runner up. I know some very good cooks that love their pellet cookers. On the other hand, I've read many times that pellet cookers do not produce the same amount of smoke flavor or smoke ring as offset or gravity fed. VCE1230... did you look at any other gravity smokers? Did you look at the Old Country BBQ Pits gravity smoker? It's huge and more expensive (and really heavy, over 300 lbs), but gets great reviews on it quality and ease of use. I'm wondering what sold you on the Char Broil model? JD vce12342000 1 Link to comment Share on other sites More sharing options...
Bigbeartroop122 Posted February 2, 2022 Report Share Posted February 2, 2022 With a pellet grill you can add more smoke profile if you want, you can start off at a lower temp and then kick it up after an hour or two or you can use a smoke tube. I went the pellet route because my wife doesn’t like a heavy smoke profile. To be honest I have eaten plenty of Q and if the fire isn’t Maintained properly you have that dirty smoke taste. Then of course there is the set it and forget it factor that is nice. If you can cook it doesn’t matter how you get there as long as the food is good. vce12342000 1 Link to comment Share on other sites More sharing options...
vce12342000 Posted February 2, 2022 Author Report Share Posted February 2, 2022 14 hours ago, jjdbike said: I know some very good cooks that love their pellet cookers. On the other hand, I've read many times that pellet cookers do not produce the same amount of smoke flavor or smoke ring as offset or gravity fed. VCE1230... did you look at any other gravity smokers? Did you look at the Old Country BBQ Pits gravity smoker? It's huge and more expensive (and really heavy, over 300 lbs), but gets great reviews on it quality and ease of use. I'm wondering what sold you on the Char Broil model? JD I was researching between the mastercraft & the char-grill. They both are 1st generation for the companies. Seems like char-grill got into the game a little later then MC. They tried to design some of the flaws out that MC had made. So I went with the char-grill. But it had a few design flaws also. But I was able to remedy thru some some aftermarket modifications I found on line. 1 being the silicone flap was getting burned. I was able to fix that thru a place called lssmods. It was basically a SS extensions housing for $80.00. Ive looked @ the old country bbq pits. Very nice reviews. what deter me was its size & weight, & price tag. Since this was going to be my 1st smoking experience. I didnt want to plunk down that type of $$$$ if I didnt like the smoking method. So far Im digging it. My next smoke will be jerk chicken 1/4's. going recipe authentic as I can. with just a touch of heat. I love spicy heat. But it doesnt like me . Ill have pictures to post of that also... jjdbike and sbcbmx112 2 I live to fish. Not fish to live. I fish because things in my head tell me to. Link to comment Share on other sites More sharing options...
vce12342000 Posted February 2, 2022 Author Report Share Posted February 2, 2022 18 mins ago, Bigbeartroop122 said: With a pellet grill you can add more smoke profile if you want, you can start off at a lower temp and then kick it up after an hour or two or you can use a smoke tube. I went the pellet route because my wife doesn’t like a heavy smoke profile. To be honest I have eaten plenty of Q and if the fire isn’t Maintained properly you have that dirty smoke taste. Then of course there is the set it and forget it factor that is nice. If you can cook it doesn’t matter how you get there as long as the food is good. I had pellet grill food before. Tasty. But I love the taste of charcoal more. I noticed that with lump coal I have to let it burn about 40 minutes before hand. Even if its up to temps that I need. I was reading that its also good to burn up to 500* then let it come back down to the desired temps then throw your meat in to get that clean smoke that your mentioning jjdbike 1 I live to fish. Not fish to live. I fish because things in my head tell me to. Link to comment Share on other sites More sharing options...
rathrbefishn Posted February 2, 2022 Report Share Posted February 2, 2022 47 mins ago, Bigbeartroop122 said: With a pellet grill you can add more smoke profile if you want, you can start off at a lower temp and then kick it up after an hour or two or you can use a smoke tube. I went the pellet route because my wife doesn’t like a heavy smoke profile. To be honest I have eaten plenty of Q and if the fire isn’t Maintained properly you have that dirty smoke taste. Then of course there is the set it and forget it factor that is nice. If you can cook it doesn’t matter how you get there as long as the food is good. I use a smoke tube with my pellet grill. Works great- vce12342000 and jjdbike 2 Link to comment Share on other sites More sharing options...
Recommended Posts
Create an account or sign in to comment
You need to register here in order to participate.
Create an account
Sign up for a new account in our community. It's easy!
Register a new accountSign in
Already have an account? Sign in here.
Sign In Now