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Well, you asked for it. Here, Smoky answers the most commonly asked questions. He is direct, honest and offers an insight into the time proven techniques to preparing great barbecue that is unavailable elsewhere. If you are unable to locate the exact answer you are seeking, feel free to contact him directly and ask! He returns all questions . . . . . . . |
Hi Smoky.
I'm kind of new at this game. I have not yet purchased your book but will be. Is it just available on the net or also through some stores? for my first adventure I smoked a twelve pound turkey. I did a fair job, at keeping the temp at between 190 and 210 degrees, for twelve hours. it turned out great. my question is that I am going to try it again only I will be smoking 2 or 3 of them, also twelve to thirteen ponders. I am smoking on a new braunfels silver smoker, vertical with a fire box. Will I have to add time being I am smoking more meat even though it is separate pieces? I used about half charcoal and half oak. This and any other advice you could give me, would be greatly appreciated.
Thank you much Smoky.
It's hard to tell how much more time will be required. Meat can only absorb heat at a certain rate and what it can't goes out the stack. Three birds will use more of the heat and there will be less waste, but it will take a little longer. Best to use a good thermometer (like a digital read out with a remote probe) stuck in the thigh of the largest bird. You might check them out in the Barbecue Store.
Be sure to click into "Accordint to Smoky" and read the 3 articles on smoking turkeys.
Have fun,
Jeff.
Smoky
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