Hi all,

I got a 14# turkey brining in salt, brown sugar, soy sauce, lime, orange,
lemon, grapefruit, all spice berries, peppercorns, ginger, and garlic.

Plan on rinsing it after 36 hours at 6:00 am Saturday morning. Drying it off
and rubbing Walker's Wood Jerk Seasoning mixed with honey and soften butter
under the skin and rubbing it straight up on the skin. Putting it in the
fridge with a fan blowing on it until 9 am. Pulling it out to warm up for a
hour and half while I get the smoker setup with lump charcoal. On the smoker
at 10:30 am at 230º F for about 7 hours. Pull around 5:30 pm. Rest for 30
minutes and carve around 6:00 pm.

I got a box from a Jamacian friend with about a 6# pimento wood chunks,
allspice berries, and the Walker's Wood Jerk Seasoning. I have not used
pimento to smoke before. So now to the questions.

Are these 8 chunks enough for smoking a turkey?

They need to be soaked correct?

Start with 3 pieces and add one at a time or one piece on the charcoal as
needed?

Just use the pimento up and run with charcoal when it is gone?

Can I use another wood to extend it? I have lots of apple wood, some apple,
and grape vines.

Should I run it thru the chipper to extend it?

Would you jerk up 10-15# of chicken legs and wings to go smoker with the
turkey for snacks? I am a little afraid to do this as wasting smoke but I
have lots of smoker space doing nothing.

Hunt down my friend and stab a pack of Mentos into his stomach after forcing
him to drink a 2-litre of soda for not sending more pimento wood?

BTW I also posted this to ABF

Thanks

--
Master Chef Richard Campbell
100% Delightfully Evil for Your Protection

I believe in Karma. That means I can do bad things to people all day long
and I assume they deserve it. --Dogbert

:: :: I got a box from a Jamacian friend with about a 6# pimento wood
chunks,
:: allspice berries, and the Walker's Wood Jerk Seasoning. I have not
used
:: pimento to smoke before. So now to the questions.
::
:: Are these 8 chunks enough for smoking a turkey?

It really depends on the type of smoker. In one of mine, 1/2# of
smoking wood would be plenty. In the largest one, I'd probably need
1-1/2 to 2# to smoke that turkey.

::
:: They need to be soaked correct?

No! That just makse steam and sometimes creosote.

::
:: Start with 3 pieces and add one at a time or one piece on the
charcoal as
:: needed?

Again, it depends on the type of smoker.
::

BOB
--
Raw Meat Should NOT Have An Ingredients List

Master Chef Richard Campbell wrote:
Hi all,

I got a 14# turkey brining in salt, brown sugar, soy sauce, lime, orange,
lemon, grapefruit, all spice berries, peppercorns, ginger, and garlic.

Plan on rinsing it after 36 hours at 6:00 am Saturday morning. Drying it off
and rubbing Walker's Wood Jerk Seasoning mixed with honey and soften butter
under the skin and rubbing it straight up on the skin. Putting it in the
fridge with a fan blowing on it until 9 am. Pulling it out to warm up for a
hour and half while I get the smoker setup with lump charcoal. On the smoker
at 10:30 am at 230º F for about 7 hours. Pull around 5:30 pm. Rest for 30
minutes and carve around 6:00 pm.

I got a box from a Jamacian friend with about a 6# pimento wood chunks,
allspice berries, and the Walker's Wood Jerk Seasoning. I have not used
pimento to smoke before. So now to the questions.

Are these 8 chunks enough for smoking a turkey?

Whether it's enough or not, it's all you have. Start with one chunk,
and when the smoke stops, add another. Mix it with lump, on the side
of the pile. You should have good luck with that wood.

They need to be soaked correct?
Don't bother. A cleaner more efficient burn will produce a cleaner
flavor.

Start with 3 pieces and add one at a time or one piece on the charcoal as
needed?

See above

Just use the pimento up and run with charcoal when it is gone?

Can I use another wood to extend it? I have lots of apple wood, some apple,
and grape vines.

Its similar to hickory, apple will do fine too.

Should I run it thru the chipper to extend it?

No. Chips seem to vaporize on contact, use chunks, and let them
smolder, longer.

Would you jerk up 10-15# of chicken legs and wings to go smoker with the
turkey for snacks? I am a little afraid to do this as wasting smoke but I
have lots of smoker space doing nothing.

Good idea to cook something else. Watch your frequency of lid
openings.

Hunt down my friend and stab a pack of Mentos into his stomach after forcing
him to drink a 2-litre of soda for not sending more pimento wood?

My thoughts exactly. Make it a gallon.
(I got some pimento wood from a grower in Arizona, and paid a fortune
for it.)

BTW I also posted this to ABF

Thanks

--
Master Chef Richard Campbell
100% Delightfully Evil for Your Protection


Pierre

BOB wrote:
Are these 8 chunks enough for smoking a turkey?

It really depends on the type of smoker. In one of mine, 1/2# of
smoking wood would be plenty. In the largest one, I'd probably need
1-1/2 to 2# to smoke that turkey.
BOB

It is a Backyard Chef by Klose of Texas. How quickly those tax returns go.
This will be only the second run for my new baby. I made beef ribs and ox
tails the first run after seasoning it. Weather has been nasty here this
winter. Needed something better my NBBD is now at the local fire house. I
even got a tax receipt for the donation.

--
Master Chef Richard Campbell
100% Delightfully Evil for Your Protection

I believe in Karma. That means I can do bad things to people all day
long and I assume they deserve it. --Dogbert

I make jerk chicken by marinating chicken in pieces in the jerk
marinade/sauce overnight, and then grilling them slowly over a smoky
fire. I think that's pretty much how it's done at the jerk stands in
Jamaica, mon.

Brining will certainly keep the turkey more moist and add its own
flavor. But I don't know if it's really necessary.

Making any Jamaican side disshes to go with the bird, mon?