Gonna Smoke a Turkey...Here?



This is where Chizuko (pictured above) and I plan to prepare the main course for our Thanksgiving dinner, which is only a few days away. It's our barrel-shaped, Texas-style meat smoker. I used it all summer for chicken, ribs, salmon, and pork, smoked to tender perfection. Most of the time. This is my backyard laboratory. I used this baby last November to smoke our bird. I did it as a curiosity (it was dinner for two, so if I messed it up, there'd be no embarrassing social penalty) but it turned out so well, we decided to do it again this year. However, this year, we're serving 8 guests. Does this smoker look like it's ready to smoke a turkey?





Needless to say, I hope the weather improves. Stay tuned for critical image updates. I'm instituting a round-the-clock smoker-watch. If you're a guest, you can check here for smoker-status reports.

Posted: Fri - November 21, 2003 at 07:03 PM        

©