Summer's in full swing. If you don't cook tons of ourdoor meals, you'll surely have regrets in a few short months. Decide now what you will be cookin' and get on with it!
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 . . . . . . .
FAQ Subject: Confused on hot smoked turkey
Hi Smoky.
I have your new book and have had great success recently following your suggestions. On the subject of hot smoked Turkey I am confused. I get the feeling from the book that you can put the bird on and go watch a ballgame, yet in other procedures such as your great brisket recipe one needs to continue to add coals to keep a constant heat . My oven manufacturer Hasty Bake,also says to keep adding coals.They say never fill the firebox more than 1/3 full. The question is,can you really leave it unattended for so long a period?Common sense says it can't be done,but after that culinary triumph of making a brisut edible I would not put anything past you.
Thanks,Matt Adams
Hi Matt,
Thanks for the kind words and for buying the book.
How long you can neglect the pit depends largely upon you ability to control the flow of air. I believe in loading the fire box with as much as I need or as much as it can hold then reducing the air flow for long term controlled burning. With some of my grills, I can be gone 3 hours, with others, I may have to check at 30 minute intervals. Success means getting acquainted with your grill and paying attention to the ambient weather conditions.
Hang in there, make notes of times and temperatures, and you too can go watch a whole football game quarter without worrying yourself or the grill.
Have fun,
Smoky
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