The awesome people at Viking have created my new favorite toy. The Gravity Feed Smoker… I smoked a 12 pound turkey this past week and I’m pretty sure I’m gonna do another on or two or 5 more for Christmas. Putting the bird in the Smoker I started the smoker with some hard wood charcoal but added some Jack Daniels wood chips to the mix to make for some sweet smoke. I rubbed the turkey with brown sugar, cinnamon, smoked chipotle and some paprika with some salt and pepper. The trick to smoking is getting a good amount of smoke around your food early. The first 2 hours of the smoking process are key. The Gravity Smoker is perfect for this. It has this sweet valve at the bottom of the fire chamber to control airflow and heat. The BIRD IS DONE!!! The hotter the coal, the more risk you have of burning the wood and creating a bitter smoke…not good. The valve helps regulate the heat so you always get the same results. The perfect smoke has a slight blue tint to it. If your smoke is thick like a locomotive or a bit brown, the fire is too hot. Fix that by regulating the airflow and cooling the coal. I left my turkey in for four and a half hours and it came out so smoky and juicy. My pop deep fried a bird and my mom used the more traditional roasting style, so needless to say we had a ton of turkey. I’m still enjoying the leftover turkey sandwiches.

Later,
Nater