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0 of 0 people found the following review helpful:
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Owners review |
December 27, 2007 |
| Reviewer:
Doug Hall
from Tigard, OR United States
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I own this smoker and I love it. Here are my recommendations for Roasting Chicken and Turkey in it. On the top vent, straighten the tabs so that you can completely close the vent if you choose. I frequently have it only open a crack. For turkey and chicken, unless everyone loves heavily smoked meat, only use about 1/4 to 1/3 of a pan of chips (less for a chicken). I like apple for Turkey and Chicken. Hickory and Mequite are too strong for most people. Alder would probably be another good one to try. You might want to consider cooking a chicken first to get a feel for the smoker and how it cooks.
Next - and this is my top secret - secret. I take the water bowl and put three cans of beer in it if I am cooking a chicken and 6 to 8 cans for a turkey. I put the water bowl in the highest slot that would stilll allow the chicken or Turkey to fit. The rack with the bird sits on the bar right above the water bowl. This way, the bird is only a few inches from the bowl. I cook it at on high. One thing to remember is that the smoker temp gage will read low if the water bowl is right beneath the sensing bulb on the back of the door. But I keep it on high until the temp starts to creep above 400 and then I start throttling down the temp to keep it between 375 and 400 degrees. I also cook it breast side down until the thigh joint reads 160 degrees and then I turn it over and cook it until the breast is 165/170. You can use your favorite brine or marinade and it will come out fantastic this way. The beer does something that makes the turkey super moist and tender.
One other thing - My wife bought this wireless thermometer gadget for me that I now can't be without - Here is the link - Wireless Barbeque Thermometer. I set the transmitter base on the shelf of my barbeque which sits next to the smoker. This thing is great because I can be anywhere in the house and I know what is going on with the turkey. I don't have to keep opening the door to see the meat thermometer. The one she bought me is the Oregon Scientific AW131. The display gets the temp by radio signal as gives off an alarm when the meat gets close to done and when it is done. no more over-cooking because I was paying too close attention to the game and not enough to my cooking.
I can honestly say that it is my favorite barbeque gizmo ever.
Thank you for your feedback on this review. We appreciate your input! 
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