Calling All GLP BBQ Smoker Experts I need your help and advice :)

I'll bump this for later.

You'll get some replies here in a coupla hours.

I'm an eater,not a producer.

:) Thanks Dude Hoping So Xx

If you want to wake up every couple of hours to check the temp and feed the beast, SURE!

I made the same mistake when I first started smoking.


Pellet smokers with timers aren't that much more.

Treat yourself.

The lower the heat the better. If you can get the temperature to stay around 200 it will be more juicy and tender. The slower the better.

The smoke flavor only takes an hour or so to penetrate the meat. Smoking it more than that is kinda useless

I like to cook a slab of ribs (wrapped in foil (with spices) to seal in the moisture) in the oven for about 6 hours at 170*. Then I sauce them and move them to the smoker for an hour to get the smokey caramelized taste. Otherwise you are constantly filling your smoker with charcoal and or wood all day.

For a Turkey, it would probably take you 12 hours on a smoker.

I would cook it in the oven and then move it to the smoker for the final hour or two to get the smokey flavor.

Ahhhh I was kinda prepared for it to take a long time :)
Good tasting things tend to lol
I want to try this one though as I have it now and t'would be a waste otherwise Xx

This is good advice :) Thankyou very much! Xx

Meathead has great methods and recipes for anything BBQ related. I see both a charcoal and gas grill smoking recipe for turkey so you would likely do best following the charcoal method for temperature and other details.

I do his award-winning pork ribs method, perfect every time. Find his homemade BBQ sauce recipe too.

[link to amazingribs.com (secure)]

:D Looks good have bookmarked thankyou! Xx

get this you will thank me later.

[link to www.acehardware.com (secure)]

Use good hardwood lump charcoal or some good extruded charcoal. That will keep the ash to a minimum.

Don’t use cheap briquettes that are about 25% filler like limestone.

[link to www.amazon.com (secure)]

I bought this for my egg but you can modify them for Webers etc. kind of an investment but if you start really enjoying and want to do long cooks they work really good.

Smoking a turkey can be dangerous. Read about it online first so you don't make yourself sick. When I smoke a turkey I do it at 225 degrees but I spatchcock the bird first by cutting the backbone out and laying it flat. This will make it cook faster. Make a turkey rub using an online recipe. It takes about five or six hours to get the internal temperure of the breast up to 165 degrees Fahrenheit and 185 for the dark meat. They taste amazing however. You will love it

Yes guys! Thanks I know a lot of you are rather good at this! Xx

I have one made by Brinkmann of similar design although it is taller.

I have found it difficult to maintain the temp for very long due to the small size of the charcoal bowl. I did drill some holes in the bottom of the bowl to provide a better draft. This helped somewhat.

The smoker I use the most is one I made from a 16 gallon steel drum and a small Weber lid. I can put a decent amount of coals and wood chips in it and maintain the temp at 220-225F for 4-5 hours.


IMAGE ( [link to i.imgur.com (secure)] )


Last Edited by Crunch62 on 03/28/2021 08:04 AM

I have one of those as well. Mine is nearly 20 years old and has held up well

does look good! I will see what this one can do hopefully I can smoke something tasty! ;) Xx

A SILLY-ISH Q 4 U..BBQ: IN ALL YER YEARS, HAV' YA EVUH HEARD OF SOMEONE GOING TO 'RE-HAB' FOR BBQ? SURE, I KNO' THAT RE-HABS HAVE BBQ'S.. SOMETIMES BUT, RE-HAB 'FOR' BBQ? EITHER THE COOKING OR THE EATING?

Set the charcoal water smoker on top of a propane burner - Cajun Cooker. Use the charcoal pan for soaked wood chips only, fill water pan as usual. Regulate the propane fire to maintain the perfect temp. Forget the charcoal. You will have much better temp control and better cooking results.

those cheap smokers are time consuming because you have to
stay with them while carefully tending them.

sweet woods like apple, cherry, or alder are my favorites
for turkey or chicken.

i would recommend smoking two whole chickens for practice,
and get a digital smoker thermometer that has a probe
for the meat which will tell you when it is done.
the kind that i have has a external wireless reader that reads the
probe inside the meat.

chicken and turkey do not take very long compared to
beef.

I started out with one of those cheap water smokers and I’ve since upgraded to a more expensive electric smoker. In my honest opinion the food smoked in the cheap water smoker had a much better quality to it although the electric smoker is harder to screw up and requires hardly any work other than cleaning it.

Analog electric. Fine control over every aspect of the smoking. Digital electric smokers take away your options. Hated mine. When adding water in the pan be sure it's rapid boiling, not cold or even hot.

Thanks for that, but I don't cook meat over propane. It tastes like flatulence.

I cook over gas in pans in the kitchen, but not directly under the meat. All charcoal and wood here.

All the lazy boys here use propane, because they can't be bothered to build a fire and maintain it. I have five wood grills/smokers. One electric. I don't own a single gas grill and never will. One was offered to me for free several years ago, an expensive unit. I declined.

Last Edited by Crunch62 on 03/28/2021 10:21 PM