Smoking vs. roasting

LAHARPE — Much like a curious scientist testing his latest experiment, Chris Becannon is fond of tinkering in the kitchen.
He calls it refining.
“It’s a matter of finding what works,” he said. “Once I find something that works, I’ll stick with it.”
With Thanksgiving approaching, Becannon shared recipes for smoking ham and turkey — perfect for those eschewing the traditional roasted meats on Thanksgiving Day.
For more than five years, Becannon has turned his science into an art, learning the ins and outs of smoked meats of all varieties, since he and his father, John, built a concession trailer from scratch. He operates Plan B BBQ in Gas each spring through fall.
Becannon gathers most of his ideas by watching the Food Network, poring over the Internet or simply talking with other smokers.
His specialties are smoked baby back ribs, pork shoulders for pulled pork sandwiches and brisket.
Preparing fowl — turkey, chicken, etc. — is another matter, he admits, because of the difficulty in ensuring each part of the bird cooks evenly and thoroughly.
Becannon recommends brining the turkey — soaking it in a saltwater solution mixed with assorted spices.
Becannon said the turkey should soak for no more than eight hours.
From there, the bird is ready for the smoker, but only after carefully adding compound butter — a fancy way of saying butter mixed with ingredients. The butter should be added carefully so the ingredients are between the skin and the meat, but without tearing the skin.
The size of the turkey dictates how long it needs to cook. A 20-pound turkey could take up to 14 hours. Usually, 12- to 16-pound turkeys are preferable in the smoker to prevent food contamination risks.

SMOKING A HAM should be an easier process, although more steps are involved, Becannon noted.
He recommends “scoring” the meet, cutting grooves about an inch apart and an inch deep before topping the ham with  a solution of pineapple juice, honey and barbecue rub.
The final touch — adding another layer of glaze — comes while the ham is in the smoker.
“The thing with ham, as soon as you buy it, it’s ready to eat,” he said. “You’re not really cooking it. You’re just heating it up and making it better.”