Thanksgiving is just around the corner and that means it’s time for you to decide how to prepare your turkey. Some of you may stick to tradition by baking it while others will fry it; however, you may want to try smoking it.
Smoking your meats usually tenderizes the tougher cuts, but it also does a great job of flavoring the meat as well. Smoking your meats has usually been a slower process that uses wood chips, charcoal, corn cobs, etc. They are made of either above ground or in ground pits and these pits are designed to retain heat. Much like other outdoor cooking equipment, smokers have advanced over time with timers, wood feeding bins, and automatic temperature controls. The sluggish time it takes to smoke your meat is the only thing that has remained constant until now.
Preparing a turkey in the oven can take normally 5 hours and with a conventional smoker it can take well up to 15 hours. R&V Works , a leading manufacturer in the patented Cajun fryers , has introduced the Cajun Express Smoker . This smoker allows you to smoke a 15lbs. turkey in just an hour. That’s right, only one hour!
This Cajun Smoker has a patented hydration regulator and food grade with a high temperature door that helps seal in the aid with the high pressure vacuum chamber that smokes meats at supersonic speeds while still giving you perfect tasting meats.
It has been dubbed the “fastest smoker in the Bayou” and several food items can be cooked on this smoker such as whole briskets in just under two hours where as this would be a four to five hour job anywhere else. For further information about this smoker and its cooking times, please review the chart below.
