Message Font: Serif | Sans-Serif
No. of Recommendations: 1
filled it up with lots of stuff - goat legs, pork shoulder, tri-tip, and chicken! It was actually surprisingly successful, but now I've got a question. I used mesquite lump charcoal, but when I read the manual (after I used the thing - makes sense, right?) it said that Weber recommends briquettes. I'm wondering why - what would it change using a different kind of charcoal? I'm planning on putting a turkey in there on Thursday, so wondering if I should switch fuel...

JGB nailed significant factors very well. I might add a few comments, if I may, w/o any attempt to offend - WOW!! You smoked a lot of different kinds of meat der!! <g> Pork and chicken tends to smoke well together. Beef is a little stronger. Goat is a way strong tasting meat. It is probably one of, if not the, strongest flavored meats I have ever eaten, other than wild game, quail and rabbit being some exceptions. To my taste buds, mesquite imparts a very strong flavor to food that I, personally, don't care for much, but might try it with a meat like goat. To me, it would really overpower pork and chicken. Hickory and Oak are a lot more neutral for a base fuel. For turkey, I would probably use hickory charcoal briquettes as a base fuel and add some Pecan chunks or chips for smoke, but that's just my personal preference. I would not stuff the turkey (I don't care for food poisoning), but might would smoke some "dressing" along side the turkey in a throwaway AL pan - I might stuff the cooked dressing inside the turkey the last 1/2 to 1 hour of cooking the turkey.

I like a pretty simple sausage dressing:

1 lb. Italian sausage (hot or mild), crumbled
3 stalks celery, cleaned and sliced crosswise into ¼" pieces
1 large onion, chopped
1 stick butter
8 oz. dried bread cubes (may use a bread stuffing mix like Pepperidge Farm)
½ pan cornbread
¼ tsp. freshly ground pepper
2 cups chicken stock
1 egg, beaten

I was planning to brine a turkey in a buttermilk and salt water solution and mixing sum butter wid sum thyme, garlic and black pepper to stuff under da skin, until I got invited to a shabu-shabu Thanksgiving dinner at a friend's home - might still smoke the turkey though.

Cooking is very much a matter of personal preferences - What I might like, another may well like something very much different.

Print the post  


When Life Gives You Lemons
We all have had hardships and made poor decisions. The important thing is how we respond and grow. Read the story of a Fool who started from nothing, and looks to gain everything.
Contact Us
Contact Customer Service and other Fool departments here.
Work for Fools?
Winner of the Washingtonian great places to work, and Glassdoor #1 Company to Work For 2015! Have access to all of TMF's online and email products for FREE, and be paid for your contributions to TMF! Click the link and start your Fool career.