Storage

[clairbare]

Just wondered where people keep their cooking machines during the winter to still be able to cook on them? We have got the cover for our Pro-q baby for when it's not in use but don't want to expose it to the elements of the Great British Winter.

We had a rickety old lean to on the back of our house when we bought it, but have since removed it - I fear this may have been ideal now

Appreciate any ideas - we don't have a garage or a huge amount of space

Clair x

[All Weather Griller]

Hi Clare,

I never had any covers for any of my ProQ's and they just sat out on the Patio, I do tend to use them through winter in fact one year I had both on the go at 03:00hrs Christmas morning smoking Turkeys for both us and family friends.

They do use a bit of colour without the the covers, but this tends to be in direct sunlight more than cool winter.

It should be fine with a cover, you could always keep it in a shed or similar.

Cheers

Adie

[Swindon_Ed]

Hi Adie,

You talk about smoking Turkey's which is an area I've been looking into alot recently.

I've seen people saying to cook for 30 min's per lb at 250f. What would your thoughts be on this, also i'm going to be cooking a 15lb turkey, how long would you say i should add smoke for, and what type of wood is best for Turkey?

Any other tips would be greatly appriciated.

Thanks,

Ed

[All Weather Griller]

Hi Ed,

I took advice on this from a mate of mine and we did a practice Q some weeks before. Essentially we cooked an 18lb Turkey at 225*f for 25 mins per lb but essentially it was the temperature in the breast meat that was the ultimate test (8 Hour cook).


For the most part I am holding the camera!

We smoked our Christmas Turkeys over apple wood but my decision to do this was based on the menu item in our local Sainsburys - Apple Smoked Turkey (There was no great science or best practice being employed here I just thought it sounded tasty (It was)). I essentially add wood for smoke for about 3-4 hours, I don't believe the meat takes on much more smoke after this time.

We will be smoking a turkey again this year, but I am now learning to cook all my foods at 275*f as i will be using a new cooker optimized for that temp.

I must say, I have never ever tasted Turkey as good as what comes off my BBQ. My wife loves the Nigella Christmas brine and to keep the peace that is what I used.

Hope this helps.

Adie

[clairbare]

Wow that was good to watch, so hungry now and hope we are at the stage of cooking by xmas - how to impress the family

I think cos we have had cheaper bbq's rust, and it is the new member of our family, we want to keep it protected I am sure after a few cooks on it we will not worry quite so much.

I think where we struggle too on the cook front is obviously getting the smoke flavour right - we thought the meat only takes on smoke for the first hour, then your post said you added wood for the first 3/4 hours for your Turkey - do i then pressume all meats absorb the smoke differently?? Still such a novice

So much to learn

[All Weather Griller]

Hi Clare,

I don't think there is a precise science to the rate at which smoke penetrates the meat. I am basing my thoughts just on what I have found practically.

With Beef for example I find a steady reasonably heavy rate of smoke is good for the smoke rings I use Whisky Barrel Staves and chop them into manageable sizes. Also on pork a heavy smoke gives you a nice colour on the bark but to be honest I do it with moderation for most of the cook on a butt I do use apple or hickory.

With Chicken if i'm slow smoking it I only put smoke on for about 2 hours, but I have been known to smoke these for five hours, but if I'm doing a beer can chicken on higher temps for about an hour and forty five I only give it smoke for about 30-45 mins.

Ribs I tend to let smoke for the first 3 hours and keep it moderate.

Everyone is different and each cook is different, for a heavy smoke I would use wood chunks about fist size, for a moderate smoke I use wood chips about a fistful per 30 mins.

I don't think there is a hard and fast rule, you need to just see what is best for your palate, your Pork looked really good BtW.

I'm sure other people will manage their smoke differently.

[clairbare]

your Pork looked really good BtW.

Thank you - we find this whole smoking experience very exciting - but then i suppose so does everyone on this site Just hope one day we can get ourselves up to competition standard

[crsmoke070]

I was told by a lot of respected Qer's that meat doesn't really accept smoke until 100*F and stops accepting it when it reaches 140*F that is one of the many reasons why low and slow is important. There are a lot of other reasons for low and slow but that is what I was told about smoke.

I hope that helps.

BTW - I am going to try my first turkey in 2 weeks as a pre-christmas try as to not ruin an important meal. I will be brining for 24 hours, smoking for 3+ hours, and finishing off at 275-300*F. I will let you know how it turns out.

Chuck

[All Weather Griller]

That would make a lot of sense and a great and easy way to gauge when to stop adding.

A pearl of wisdom every day!

[Vic.]

would like to revive this thread to see what peoples experiences have been to the 100*F + 140*F idea put forward by Chuck. Does it work?