What to put in the smoker this weekend?

The oven got cleaned after I filled it with grease last time. I think it was dripping onto the bottom of the oven, right over the bottom element. I think I should put in a pan instead.

Making a double smoked spiral ham with a blackberry bourbon glaze for Easter... Super excited

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Originally Posted by Irving

I want to make wings again this weekend. When I turned my oven up to 450 or whatever to crisp up the winds at the end last time, it smoked up my whole house. How do I avoid that this time? I think the problem was I used cookie sheets and all the drippings were just feeling to the bottom and burning off. Is there a better way?

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Use your turkey fryer.

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Originally Posted by Gman

I noticed the turkeys in the grocery store. I thought it unusual, but at least they're available.

I'm a big fan of the 'Texas crutch'. I'll put a whole brisket on the pellet grill at lower temp and higher smoke for about 5 hours. I then put it in a large enameled steel roasting pan and seal the top with heavy duty foil in the oven at 250 for about 3 hours. I'll cook it to my target temp of 204, then I let it rest. I take the drippings from the pan, separate out most of the fat, and reduce on the stove in a saucepan. Then I add a quality BBQ sauce to the drippings and let it simmer essentially making a dynamite finished sauce.

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This is true of almost all of our smoker stuff. We smoke meat to use in other recipes.

GK, flew by the part about finishing 2 of the three pieces in oven with their individual recipes. I typically finish in foil pan with a complimentary fruit juice or broth covered in foil @ 350-375?. Half way thru finish drain off 3/4 liquid and add recipe. Last nite was Mrs bo BBQ sauce for one and Teriyaki sauce for the other. Both fork tender at 205?.

We also use the smoker as an oven or BBQer much as a smoker. Mrs bo has several slow lower temp cook bread and cobbler recipes.

Drool begins when she says be ready to put Dutch oven in smoker tomorrow morning.

I sold the turkey fryer.

Cobbler is one of my favorite things, ever.

Grill then or put regular exhaust fan in kitchen.

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Originally Posted by buffalobo

This is true of almost all of our smoker stuff. We smoke meat to use in other recipes.

GK, flew by the part about finishing 2 of the three pieces in oven with their individual recipes. I typically finish in foil pan with a complimentary fruit juice or broth covered in foil @ 350-375?. Half way thru finish drain off 3/4 liquid and add recipe. Last nite was Mrs bo BBQ sauce for one and Teriyaki sauce for the other. Both fork tender at 205?.

We also use the smoker as an oven or BBQer much as a smoker. Mrs bo has several slow lower temp cook bread and cobbler recipes.

Drool begins when she says be ready to put Dutch oven in smoker tomorrow morning.

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Actually what i quoted is all i read in your post.

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Originally Posted by Irving

I don't seem to be able to control the temp on the grill as well. I suppose just hot enough to crisp it up should be good though. I do have an extra thermometer. I suppose I could just install it onto the grill.

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1st use a bacon pan in the oven

2nd offset grill them, so the side burners are working while food is in center of grill.

Looks good so far. The main part is still in the smoker for a few. It's right at 150. Everything else (pictured) was 169-200.

ETA: Whoops, forgot to add the photo. I ate a leg and it was great. I had some of the white (trash) meat as well and it had the same smokey flavor. Pretty good. Probably the only way I'd prefer to eat turkey from now on. My wife is ecstatic about how it turned out and has declared that's how she's going to cook turkey for Thanksgiving from now on. I can deal with that.

https://lh3.googleusercontent.com/0k...=w1112-h625-no