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Author: NoIDAtAll Big funky green star, 20000 posts Old School Fool Add to my Favorite Fools Ignore this person (you won't see their posts anymore) Number: of 81999  
Subject: Re: Smoking Date: 11/20/2012 9:20 AM
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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.

Bob
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