Monday, April 15, 2013
As I am want to do most years with the first bought of mild temperatures a couple of weekends ago, I declared it smokin' day. I kicked it off a week earlier by digging out the two turkeys in my freezer that I had bought on sale the week after Thanksgiving. They slowly defrosted in the refrigerator all week long which is a pain in the rear when you are trying to store all your daily food items along side them. But finally the day of smokin' arrived and I was at last able to take them out and prep them for the positions of honor, rack one and rack two in my smoker.
This time around I used mesquite chips for the smoke creatin' part of the day. You can buy them in small bags and for not much money, especially when considering the amount of work I would have to do to create chips of my own. It also allows me to use more exotic woods that I don't have access on a daily basis such as mesquite and my favorite, apple.
I have a gas fired smoker which I like the best of all the smokers I have used in the past. With gas, I can set the temperature I desire and not worry about having to go out every few minutes to make sure it isn't getting too hot or too cold. Pretty much all I have to do is go out about once an hour or so to put some fresh chips into the smoke chamber to ensure enough of that smokin' taste that I like.
Those two turkeys, one for me and one for my parents to supply them with turkey sandwiches during the planting season, took about four and a half hours to smoke. The salmon (not pictured), which I did on the spur of the moment after the turkeys were done and I saw I had another hopper full of chips left, took about an hour with the smoker turned down as low as it would go.
When the turkeys cool, I'll carve them up because smoked turkey is always best cold for some reason. The salmon we may just snack on or make into some sort of dip and eat with crackers or do both.