Can you add charcoal to existing hot coals for smoking and it still stay hot or do you need fluid again???!


Question: i'll be smoking a turkey and will be doing it in a charcoal smoker with stack. want to keep it hot for a long time without using fluid time after time. i don't want it to smell like lighter fluid.....


Answers: i'll be smoking a turkey and will be doing it in a charcoal smoker with stack. want to keep it hot for a long time without using fluid time after time. i don't want it to smell like lighter fluid.....

this is my suggestion you should start by adding it to one half the bottom at a time. If you add it to the whole bottom this will change the temperatures lower and then the coals will burn really hot. but it can be an even burn if you do one side at a time.

Yes you can add new coals to the burning ones. No fluid necessary.

Yes

Honestly never heard of smoking using charcoal before, and I compete in BBQ competitions often. You could maybe start with charcoal for the indirect heat source, but you really want to use some wood chips to actually do the smoking. Any fruit wood is good with poultry, and you can usually find apple wood in some grocery store or even wal-mart. You don't want all hickory, make a blend of different fruit woods and maybe a little hickory, but hickory can be over powering for a long smoke for a turkey. You can soak the wood chips for about 20 minutes, and gradually add to fire to produce smoke and heat. Doing straight charcoal to smoke for the length of time it takes to cook a turkey, to me would make the bird taste like charcoal.....

Honey and Apple Smoked Turkey

1 turkey (10 to 12 lbs.)

16 cups of water - approximately
4 cups hot water
3 cups pickling salt
1/2 cup white sugar
1 tablespoon garlic powder
2 tablespoons onion powder
2 tablespoons pickling spice
1 teaspoon saltpetre (optional)

2 tablespoons paprika
1 teaspoon Old Bay seasoning
4 teaspoons kosher salt
1/2 teaspoon white pepper
1/2 teaspoon garlic powder
1 cup maple syrup
2 apples, quartered

Pre-soaked apple and/or maple chunks
apples, about 3 medium, quartered

Fill a large, non reactive container such as a large stock pot with
16 cups of water. In another bowl, stir the four cups of hot water
with the salt, sugar, onion powder, garlic powder, pickling spice
and saltpetre (if desired). Stir into cold water in stock pot to
dissolve salt and sugar.

Immerse turkey in salted, spiced water and weigh down to keep
submerged. Refrigerate overnight or at least 4-6 hours. Turn
turkey over occasionally.

Soak about 12-20 medium large chunks of maple and apple hardwood
in water overnight.

Remove turkey from brine. Pat dry with paper towels. Mix dry rub
seasonings together: paprika, Old Bay, salt, pepper, and garlic
powder. Rub over turkey.

Fill turkey cavity with quartered apple sections.

Prepare smoker according to manufacturer's instructions. Add apple
pieces to water tray.

Once briquettes are hot, place 4-6 wet wood chunks on top.

Place turkey on cooking grate and close lid. Baste with maple syrup
during the last three hours (every 45 minutes or so).

Smoke cook, about 4 1/2 - 6 1/2 hours, until turkey temperature
reads 160-165 F. Technically, turkey is thoroughly done when a meat
thermometer inserted into the thigh reads l80 F.

Remove turkey from smoker, drain inside cavity. Cool to warm before
placing in fridge to mature. (24 hours is best. Overnight is okay).

You are correct about the lighter fluid, it will also taste like lighter fluid. I have set up a separate pit just to pre burn coals to add to my exiting coals. Problem is you need to remove the old ash to make room for the new. Just adding coals "cold" will make a very long cooking day. also have a stash of pre soaked chips ready to add when you add the new hot coals. Keep the water level up in the boiler too, the turkey will dry out very quickly if you let the boiler pan dry out. Good luck.

We've been doing this for many years on our 22" Weber grill using the indirect grilling method (charcoal divided onto each side of the grill, food in the middle with a drip pan underneath).

In our configuration, Weber recommends adding 5-6 charcoals to each side every 45-minutes to 1 hour of grilling time. The idea is not to let the fire get so far down that it can't ignite the new coals.

We also then add wood chips that have soaked for at least 30 minutes as needed to get the authentic smoked flavors.

Hope this helps.





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