Some people put the BBQ away after summer, and that is a shame. Winter is a great time to do low and slow cooking. That is, cooking at lower temperatures over a longer period of time.
The best way to do low and slow is with a Weber smoker, and if you want to get a new smoker, get a mid-size Weber Smokey Mountain cooker 18-inch smoker! Here’s why:
Cooking with Charcoal Can’t Be Beat
The Weber Smokey Mountain cooker 18-inch smoker is fueled by charcoal, and there is no flavour like charcoal flavour! Try experimenting with different woods to change the flavour.
A Simple Design Makes Maintenance Easier
Smoker grills are not as complicated and don’t have as many small parts as pellet and electrical smokers, for easier maintenance and fewer repairs.
Solid Construction and Beautiful Finish
This Smokey Mountain cooker smoker has a porcelain-enamelled lid, bowl and centre section. It retains heat, and won’t peel and rust.
There is Plenty of Room to Smoke
There are two cooking grates that allow enough room for two large items to be smoked at once.
You Can Easily Monitor the Internal Temperature of Your Smoker
A silicone temperature grommet allows you to monitor the internal temperature of your smoker. And you can control the temperature of your smoker by simply adjusting the dampers.
The fuel door comes off, so adding charcoal and wood while smoking is easier than ever and this allows you to control the temperature of your smoker.
The Smokey Mountain cooker smoker maintains a steady temperature for hours.
Here is a simple recipe that will help you try out your new Smokey Mountain cooker smoker.
Whole Brined Turkey Recipe
Use a 12-14-pound turkey.
Be sure to choose a regular turkey and not one that has been injected with any solution of salt or other flavours, or is self-basting.
Brine the turkey in a kosher salt and brown sugar solution for 8 hours.
Three things to consider are to make sure you brine in a non-reactive container that is large enough to hold the turkey, and will fit in your refrigerator, and that you prepare enough brine so that the turkey is completely submerged in the container.
For a 12-14-pound turkey you will need:
- 2 gallons cold water
- 2 cups kosher salt
- 1 cup dark brown sugar, packed
Be sure to keep the turkey and brine below 40°F throughout the brining process, for food safety. Once brined, rinse the turkey under cool running water and pat dry. Apply a light coat of vegetable oil, then apply a rub, like the following Creole Turkey Rub.
- Creole Turkey Rub
- 5 Tablespoons paprika
- 2 Tablespoons garlic powder
- 2 Tablespoon dry thyme
- 1 Tablespoon cayenne pepper
- 1 Tablespoon celery salt
- 1 Tablespoon table salt
- 1 Tablespoon ground black pepper
- Combine ingredients and mix thoroughly.
- Smoke at 325-350°F until 160-165°F is reached in the breast, 170-175°F in the thigh, approximately 2-1/2 to 3 hours.
- During that time, no basting or rotating of the turkey is necessary.
- Let rest for 20 minutes before carving, then carve up and enjoy!
