Custom Smoker Jigsaw Puzzle

[sliding_billy]

Can't wait to see it (what's his name) fired up

Clyde

[smokeasaurus]

Today would be a good day for the burn in and lots of pics 

[sliding_billy]

I gave it a bit of a burn in yesterday with some KBB.  I've got a 20 lb turkey and some post oak in it right now.

[smokeasaurus]

I have some post oak from Fruitawood and have been leery on using it with poultry. I figured it might overpower the meat. I take it this is not the case?

[sliding_billy]

I don't think so (not as long as your smoke is clean anyways).  I generally use pecan for bird, but I have none right now.

[sliding_billy]

[smokeasaurus]

It is just not fair to have a pit mastered on its maiden voyage......just not fair....

That is one good looking Turkey right there 

[sliding_billy]

Seriously, the best thing was that that beast of a bird fit on the top shelf.  I was expecting to have to put it on the bottom and remove the top which would have put the drip pan in the channel and reduced flow.  That semi-octagon design for the top half of the main chamber adds so much cooking space (front to back, and top to bottom) you don't realize it until you put something that large in it.

[muebe]

Wow! That bird is beautiful!

Nice job!

[sliding_billy]

Thanks guys.  Last two shots for this cook.  I guess I'll have to start new threads for upcoming cooks.  Today was really just part of the seasoning process.  All but that one breast are getting frozen for future use.  It was a great breast though.  Even my wife admitted that she liked it and that the smoke was great (she is not a charcoal fan).  I guess that answers your question about post oak and bird Smoke !

[smokeasaurus]

Thanks buddy, using post oak today. Thanks for the advice 

[TentHunteR]

Billy, based on the results of that turkey, it looks like that pit is going to absolutely rock!

How long did it take for the pit to come up to your desired temp, and approx how much fuel did you use?

[Keymaster]

Great looking Bird, What exactly is Post Oak, I've come up with Piece of sit tree but don't think that's right

[sliding_billy]

Billy, based on the results of that turkey, it looks like that pit is going to absolutely rock!

How long did it take for the pit to come up to your desired temp, and approx how much fuel did you use?

It took about 1/2 hour to get to 200 and was at 300 in about an hour.  I was cooking between 300-325 until the last half hour when I bumped up to 350 to crisp up the skin (having the log lighter there to fire up the sticks and bump the temp up on demand is a glorious thing).  I used 5 splits with no charcoal bed (18" medium thickness) in a little less than 4 hours.  The last split was still burning good (pit was still well over 250 even after opening it up a few times) for about an hour after I pulled the bird.

Here's one last pic of the leftovers.  BTW, this cook was officially a LTBBQ sponsored meal.  I rubbed the bird with Parkay and Mo-Rockin' Chicken.  My side dish/relish was Spicy Slawsa.

[sliding_billy]

Great looking Bird, What exactly is Post Oak, I've come up with Piece of sit tree but don't think that's right

Post oak is a small tree that is part of the white oak family (hard and tough wood).  It is called post oak because of its use for fence posts.