Good morning everyone. I just ordered my SM009 yesterday and in the mean time have downloaded and read a copy of the Operators Manual, all of Smokin' Okie's 101 guides and perusing the forums (way too many out there).
However I have a few questions that I hope you can help clarify for me.
In Brisket 101 there is a suggestion to test the temperature of the smoker at all grill levels using a Smoke Temperature Log to record the findings.
How do I accomplish this? Should this be done with food in the smoker or empty? To check all three levels do I use 3 different polder thermometers threaded thru the smoke vent and inserted in the meat on each level?
And what exactly is a normal cook cycle?
The next question concerns brining and smoking a turkey. In Brining 101 it suggests using a cure such as Tenderquick if you are smoking at temperatures of 180-225 due to prolonged exposure in the danger zone of 40-140. In Turkey 101 it says to pre-heat the smoker to 250 and the recipe for Smokin' Okie's Holiday Turkey Brine lists the Tenderquick as an option and says that he omits this part. Both Brining 101 and Turkey 101 use turkeys 12 pounds or less.
So if you start with a cold smoker and are smoking at below 225 you should use the Tenderquick but if you start with a pre-heated cooker at 250 you don't need to use it since the turkey won't be in the danger zone too long. Is that correct?
Aside from a shorter time for smoking and not using the Tenderquick, is there any difference with texture and taste between the two different methods?
Sorry for the convoluted questions.