OK picked up the hardwood pulled turkey out of the Brine now its time to smoke. midnight and it smells soooo goooood! its gonna be a long night
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smoking Smoke THIS!
- Thread starter Prehensile
- Start date
Never seen an outdoor fireplace as a smoker... post results.
That is cray cray
think its time for some more pics
OK picked up the hardwood pulled turkey out of the Brine now its time to smoke. midnight and it smells soooo goooood! its gonna be a long night
What's that meat curtain hangin' down from the upside down bird?
Looks like you cut the bald head off and left the comb over.
And that is one funkafied smoker.
I like to be liking it.
OMG It came out SOOOOOO GOOOOOOOD!!!!! Had to wake up at 3AM and 5:30AM, the first bird was done at 7AM, pulled it put another one in, it was done at 3:30PM. I filled a can shaped cast iron cylinder about the size of a #3 pot with Hardwood, lining the bottom with a little charcoal tah start it off. I then put a clay saucer on the top to seal it, with a 6x4 inch(at the bottom) slot on one side it it worked perfect, the wood lasted at least 3 hours, to finish off the last bird I just added wood around outside for the last hour, I also had to cover the entire door, it got windy in the morning.
Yes you can,
Way too much going on was getting pulled in 10 directions.
OK here is a shot of the next day meal, store bought smoked turkey fails!!!!
salsalady
Business Member
Thanks, prehensile! your birds look GREAT-
Quick summary of our dinner-
bird in a brine for 24 hours- salt bay leaves, juniper berries, mustard seed whole black pepper, onion, red chiles
Rubbed the bird under the skin with olive oil, a splash of balsamic vinegar, onion powder, garlic powder, dry italian spices, salt (shouldn't of added this with the brine and all..) pepper, Sethsquatch mild pepper powder
Before, with a drip tray underneath containing 2 cups water-
After.... used the drippings for gravy...
I really don't like my JennAire downdraft range....
Throw in some sauteed green beans and Dinner is Served!
Thanks for letting me share~
Happy Holidays Everyone!
Quick summary of our dinner-
bird in a brine for 24 hours- salt bay leaves, juniper berries, mustard seed whole black pepper, onion, red chiles
Rubbed the bird under the skin with olive oil, a splash of balsamic vinegar, onion powder, garlic powder, dry italian spices, salt (shouldn't of added this with the brine and all..) pepper, Sethsquatch mild pepper powder
Before, with a drip tray underneath containing 2 cups water-
After.... used the drippings for gravy...
I really don't like my JennAire downdraft range....
Throw in some sauteed green beans and Dinner is Served!
Thanks for letting me share~
Happy Holidays Everyone!
Yummers on both!