Jimmy D Smoking a Turkey on Thanksgiving with Weber Smokey Mountain Cooker Smoker

[RythmandStrings]

Very nice



[wiley420]

I feel like that bird was dry as hell

[culinary531]

What size weber that one 22 or 18 I'm debating which size to get

[JimmyDistheMan]

@culinary531

This is the 18 inch version, This was the only size available when i got it. Good Luck!

[BeeRich33]

@culinary531 the 22" is absolutely massive. This has two grates, remember.

[tpp969]

good job mate. i have a smokey mountain weber and that is the way to do it.thanks for the vid.

[BasDon24]

Nice work jimmy,Gr8 tips!!! Seeing those dogs reminds me of my wife and her dogs makes me wanna barf. I cant stand them but what can I do? How much did your smoker cost and where ya get it?

[JimmyDistheMan]

@BasDon24 i bought the smoker on amazon.com. I am assuming that it reminds you of an Ex wife? Thanks for Watching!

[u27762001]

dude 3 hours? That wasn't a 3 pound bird.... It's 1 hour per pound. That looked like a 10 pound bird. That's 10 hours od smoking at 225 degrees. That bird was not finish and unhealthy to eat

[JimmyDistheMan]

@u27762001 Try and smoke it for 10 hours and tell me how it tastes. I did cook it at an higher temp.

[u27762001]

@JimmyDistheMan it would taste nasty as hell if you nust know.... that bird looks and most likely taste dry as hell lol

[BeeRich33]

@u27762001 Hot smoke can bring the time down greatly. 300'F as he says at 1:56.

[jacobgwerner]

The breast is actually the light meat. If you had'nt poked it so many times, the juice would be in your turkey, instead of on your foil. Not bad for turkey in the ghetto though.

[lotzoso]

Your smoker temperature was awful high. Usually the smoker is around 230 degrees. It takes longer but the end result is much better, maybe less charcoal. The skin doesn't pull away from the leg bones and the meat is much less dry.

[lotzoso]

Your smoker temperature was awful high. Usually the smoker is around 230 degrees. It takes longer but the end result is much better. The skin doesn't pull away from the leg bones and the meat is much less dry.

[lotzoso]

I came across a great recipe where you stuff the bird with a quartered apple, onion, garlic and butter. You also inject the bird with equal amounts of apple juiceand water. (2 quarts each) kosher salt and brown sugar (1 cup each) inject the bird then soak the bird in the solution in a 5 gallon bucket in the fridge overnight. It keeps the bird more moist and the salt breaks down the enzymes in the tukey making it more tender. Give it a try.

[NeoSilvanus]

dont you want to smoke at like 225? isnt 310 a little hot?

[JimmyDistheMan]

@NeoSilvanus Depends on what you are Smoking or Cooking.

[ImproveYourMagic]

Was that 3 hrs or 5 hrs?

[JimmyDistheMan]

@ImproveYourMagic 3 Hours.

[mikedabik]

Yes Kingsford briquettes work just fine... and yes the 22.5 is just as good as the 18.5 just bigger. Happy smoking!!

[Fathercoffee]

Good video dude! Natomas in the house!

[777shaye777]

Wait a minute Kingsford Briquettes? Man when you smoke use Harwood Lump Charcoal it is way better and it's natural. Charcoal Briquettes have additives. But you did an awesome job though and you know what your doing. I'm saving up for a weber smoker and it's the new one 22.5 inch one. Is it a good smoker?

[JimmyDistheMan]

@777shaye777

When it is cold i stick to the kingsford. otherwise i use lump coal all summer long.

[andriesmeyer]

You guys rock !, very very informative ! I`ll use this recipe for x-mas . Many thanks

[texintenn1]

Pretty Good video Jimmy D You should make more like these.I'll be looking out for them.Thanks! R. Z.

[lexxholly]

Nice video. 5 stars for the camera man waving at the end. That was cute. :-D

[JimmyDistheMan]

@lexxholly I appreciate that. I think the camera man would like to hear that.

[poprocz]

Diggin those shoes Jimmy D, cute, little dogs, smoked turkey and people chilling in the background by the outdoor fireplace while kids playing around, great video, enjoyed watching and learned something.

Thank you.

[JimmyDistheMan]

@poprocz Thank You!

[Skygerobrian]

nice vid

[sparrow2a]

Hi Jimmy! I am john from Greece and I have been smoke cooking for some years now and I enjoy smoke cooked foods as also my family does.I just saw your video and I see you have done a very good work.I have now a question to ask. I noticed that your water pan was empty, it did not contain any water. Was that the right thing we can do?

[bm5447]

by not using water in the water pan it alows you to smoke at a much higher temp than you would with water in it. I prefer no water when cooking poultry also!

[JimmyDistheMan]

@bm5447 Thanks... You could do it either way. Beef and Pork i usually use water. Also it depends on the temp outside. Thanksgiving can be cold... even in California.

[rjmirasol]

Jim Lets do that bone in rib eye again. I think alot of people will love to see it!

[MrHarris73]

Yeah Jimmy - I would love to see that. You would be the first to post a video like that on YouTube - trust me I have looked for it.

[JimmyDistheMan]

@rjmirasol Bone in Rib Eye Roast is happening this X Mas

[eckankar]

hey, how about some more videos? You are the best. I'd like to see ribs done, also, can you smoke cheese in this smoker? how about smoking some fish?

[JimmyDistheMan]

i haven't done cheese or fish. it is better to have a electric cold smoker for those delicate items. although you can do fish in this i think.

[eckankar]

what kind of tongs?? Is this the 22 inch smoker? I'm thinking of buying one, live alone, I'm thinking the 18 inch will be fine for me, can I do a turkey in the 18 inch? wow, that looks so good, and so easy

[JimmyDistheMan]

stephen raichlen tongs, i have the 18 inch smoker and it is big enough for most tasks. it is a great smoker and easy to keep temperatures at a steady level. thanks for the support. my brother in law wanted to make a movie roasting a bone in rib eye roast for christmas. it cam out awesome. i also do brisket's, ribs, pork butts... etc

[dawg1157]

GO SACTOWN!!

[JimmyDistheMan]

Sacramento!