Fourteenth Electric Smoke

This is our first try at an Electric Smoked Turkey. We want to smoke a turkey for Thanksgiving in a few weeks. We could only find a frozen salt injected bird. We bought a 12.66 pound Kroger. We put it in the refrigerator on Tuesday to thaw.

We started the Masterbuilt Electric Smoker pre-heat at 7:21am on Saturday 10/27/12. The temperature was set at 225*F with no water in the pan and vent closed.

We started the preparation of the Turkey at 7:30. I put the bird on a cookie sheet to collect some of the juices. The Smoking was started at 8:00am with 2 trays of Cherry Wood Chips.

A tray of Cherry Wood was added at 9:00, 10:00 and 11:00am. I did not baste the Turkey. I let the skin turn to bark.

 

At 2:00pm we started 4 huge Idaho Potatoes. We are talking 1½ pound spuds.

I put the temperature probe in the Turkey. Wow, it is at 164*F. So much for the guy on the net who says that, “it takes 10 to 12 hours to smoke a Turkey at 235*F”.

I checked the temperature at 2:30pm and it was already past well done at 169*F. I pulled the Turkey at 6½ hours smoke time. I did a wiggle test on a Turkey leg to see if it is done.

 

At 4:00pm I put 4 un-shucked ears of Corn, 3 Goose Neck Squash and 4 Zucchini.  Look at those potatoes. They have been in there for 2 hours and are the size of a Nerf Football.

 

 

I pulled the Vegetables at 6:00pm.

Awesome Turkey. The meat is tender and juicy. It is just falling off the bones and the bones are coming apart.

 

 

Thirteenth Electric Smoke

Lucky 13 in the USA. There were 13 colonies and 13 signers of the Declaration of Independence. There are 13 stripes on our flag, 13 steps on the pyramid on the dollar bill, 13 letters in “Annuit Coeptis”, 13 letters in “E Pluribus Unum”. You became a teenager at 13. Jesus was the 13^th person to sit down at the last supper.

On the menu: Pork Ribs, Beef Loin Tips, Italian Sausage and Salmon.

I started prepairing at 11:55. I put the COSTCO Salmon Fillet on a small cookie sheet that I bought that fits perfectly in the Masterbuilt Electric Smoker. The fillet is skinless and very tender so I did not want it falling through the wire rack. I salted the fillet to taste and left in on the counter for an hour to pellicle.

I started my preheat at 12:30 at 225*F. While the preheat is going I put all the meats on racks and do prep.

Today I am also smoking 3 Pork Ribs from COSTCO, 4 pounds of Beef Loin Tips also from COSTCO. I smothered both of these in a mix of Guy Fieri’s #6, Bill Johnson’s and Stubbs BBQ sauces.  

Rhonda then reminded me that we have Italian Sausage that needed to be smoked too. Everyone who is a serious backpacker knows how to “Make Sh!t Do”. I grabbed a Cake Cooling Rack and a foot of stainless steel spinning wire. I hung the rack under the top smoker rack and added the sausage.

  

I started the smoke at 1:00 pm at 225*F with the vent closed. We are trying Smokehouse brand Cherry Wood Chips that we bought at CAL Ranch.

I added more wood chips at 2:00 and at 3:20 pm.

At 4:00 pm I pulled the salmon. There were some juices on the cookie sheet from the salmon. It came out very moist and tender. The salmon is not for dinner tonight so it did not matter that it is pulled before everything else.

 

Great Dip: 2 pounds Smoked Salmon, 2 pounds Cream Cheese, 1 pint Sour Cream, 1/2 a Red Onion Diced and 4 Jalapeño’s Diced and Deseeded.  

 

I pulled everything at 5:40 pm.

 

Twelfth Electric Smoke

(8-11-12). I have been working too much overtime to even have time to run the smoker. I work and am successful through my efforts, therefore I am a Republican. Today I was called out to work as soon as I started the smoke.

Rhonda jumped in and saved the day.

I did a ½ hour preheat at 225*F.

On the menu are Safeway Pork Ribs that were extra meaty and Chicken Thighs that I smothered in Stubbs BBQ sauce. I also did a Salmon Fillet that was salted to taste and set on the counter for an hour at 3% humidity. Yes there is more, try a few Brats. Oh yea, Mushrooms on every empty spot on the racks.

At 2:10 pm I started the Ribs and chicken with mesquite wood chips. Then I got called out to restore power to part of Sedona, so off to work I go. I did get John McCain’s power back on back in late August when he was at the convention. I wish I could have met him and told him Thank You for everything he has done for our country. He is a true American.

Hopefully Mitt and Paul replace the current liars and clowns of the Obama administration who have failed the middle class and poor. Get out and Vote.

At 2:56 pm Rhonda added the Salmon and more mesquite wood chips.

At3:30 pm she added the mushrooms with tongs to ever empty spot.

At 4:00 pm she put in more wood chips.

At 5:00 pm our guests arrived.

At 6:00 pm Rhonda and my son, Stewart, pulled everything and I arrived home 10 minutes later to an amazing feast with family and friends.

Yes, they did save me some smoked Mushrooms.