Smokin-It User Forum!
User Guidelines and Instructions => What to Do When It Arrives => Topic started by: rowsteve65 on November 17, 2014, 02:20:37 PM
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Divotmaker and All,
I seasoned my new Model 2 following Tony's instructions. There indeed was smoke coming from around the door, especially the top of the door and bottom right. I assume based upon prior posts that this is normal. About 45 minutes into the seasoning run, there was a whooshing sound, and smoke stopped very briefly and then resumed. Is that normal? Next, the heaviest smoke was for the first hour and then there was very little for the rest of the 4 hours. When the seasoning run was done, all that was left in the wood box was a pile of white ashes. Is all that normal and expected? Thanks. Just a bunch of newbie questions. Looking forward to smoking our Thanksgiving turkey next week. By the way, would you inject a turkey after it has been brined, or is it one of the other?
Steve
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All of what you described is perfectly normal.
There is a lot of information on the infamous "Belch" that you experienced. Do a search for "Belch" and you will find some good information about it.
Smoke from around the doors is normal too and will eventually go away as you do more smokes. Mine still leaks a little bit during the heavier smoke fazes and it doesn't bother me a bit.
I haven't smoked a whole turkey yet, but there are a lot of posts on in the Poultry section that should answer your questions.
I think the brining is the biggest thing. Injection couldn't hurt either especially in the breast meat.
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Everything that you described is perfectly normal, and there are lots of posts on the forum regarding the infamous "belch"! As for the turkey, just do the brine and you will be fine. I brine all poultry, and for turkey, I would give it at least 6 hours or preferably overnight. I smoked a whole chicken (7#) yesterday after brining over night and rubbed down first thing in the morning. The cavity of the chicken (or turkey for you) retains a lot of moisture and the end product is a very moist bird.
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Poultry is made for brining. I generally go 45-60 minutes per lb.
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The guys have covered it well, Steve! As for the injecting poultry after a brine? Personal preference. Just stay away from salty injections. Nothing wrong with a little garlic butter, or something like that - just avoid extra salt after brining.
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Think of brineing & injecting like this: brineing really helps with moisture retention and will transfer water soluble cures & spices into the meat. Most spices aren't water soluble so they remain around the perimeter of the meat. So the marinade component is limited. I think the injecting is a better delivery mechanism for flavors into to center of the meat with added moistness as a secondary benefit. For sliced meat the injection is very helpful for pulled meat the bark mixed in can sometimes suffice.
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Hi on seasoning your smoker on other smokers I've owned I wiped the inside with a cooking oil is this not needed when seasoning these smokers thanks
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Not necessary. Clean it then put a couple of the hickory dowels in the smoke & let her rip.
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Carbon steel - use oil. These are stainless - no oil necessary! Easy Q!
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When seasoning the smoker, should the side rails be left in? I also saw some info about making a foil "boat" for the wood dowels. Should I do this for the seasoning?
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When seasoning the smoker, should the side rails be left in? I also saw some info about making a foil "boat" for the wood dowels. Should I do this for the seasoning?
Hey Tom,
Leave the side rails in and I dont' worry about foiling for the seasoning.
Greg
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Thanks Greg!