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Nov 25, 2009 06:16 AM

Whole Kosher Smoked Turkey in NY Area

Does anyone know of a kosher c ertified smoke house in the NY area that sells smoked turkeys and other meats ?? I'm not looking for just Thanksgiving. I know about Smokin' in LA but i dont know if they ship. Any other ideas ??

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  1. Smokey Joe's in Teaneck is advertising a smoked turkey as part of their Thanksgiving menu, so you might want to give them a call:

    1. We do ship. However, it's expensive to ship overnight with dry ice, which is how we do it, so it's best reserved, unfortunately, for only the most special occasions, unless you're purchasing a lot (shipping price per pound decreases the more that is shipped). Of course, by now it's too late for Thanksgiving. And given enough time, we can smoke just about any kosher meat for you, even things we don't carry on the menu, including whole custom pastramis.

      At this time, for Thanksgiving, you're best off with Smokey Joe's in Teaneck. I don't know what they offer, but they certainly have the equipment necessary to do a good job. Whether they have an unreserved Turkey is another question.

      Oh, I should also mention that as a restaurant, we've been closed for over a month, as I'm recouperating from knee surgery, and still have a ways to go. However, I did smoke some Thanksgiving turkeys which had been ordered in advance, and that's the only type of thing I'm currently able to do- my knee can't stand the rigors of running a restaurant at this time.

      Craig Winchell

      14 Replies
      1. re: ganeden

        Such an interesting concept for Thanksgiving. We will check you out the next time we are in la. Feel better.

        1. re: cappucino

          It's a concept not without precedent. Greenberg's in Tyler, Texas sells something like 200,000 smoked turkeys per year, according to their web site, mostly for Thanksgiving and Christmas. This year, I sold 3 kosher ones- last year I sold 7 (all this year were repeat customers). I'll be very happy if I can only do 50,000 this year (grin).

        2. re: ganeden

          I know that this is an old thread....but may I take this space to ask the smoking master what woods you prefer to use when smoking your birds. Call it a longing for my own childhood, but growing up, all we ever used for turkeys was mesquite wood. Nowadays, I mix in a bit of apple wood as well as finishing off the bird with some apple juice from a spray bottle for a bit of sweetness to counter the smoke and add a beautiful shiny gleam. With the capacity to smoke only 8 birds at a time (12hrs), we;ll be working around the clock over the next four days to fill my orders as well. Any tips you want to share ganeden? Check out the pix from a smoking run a few weeks back

          1. re: gotcholent

            Looks like a converted proofer. Mine is a Southern Pride SC-600 (no longer made), that unfortunately is not working due to a blown controller. I haven't had it running since I closed Smokin'! over a year ago, but I did want to do some this year, so I have a new controller coming that I'm hoping gets to me on Monday. If so, I'll make a few turkeys for my friends and family. I like hickory myself, though plum is good. Apple is too neutral for my taste, and I don't like the taste of mesquite anywhere near as much. I can only smoke around 12 at a time, but even then, there's a large temperature differential between the top and bottom racks, so I must rotate positions during the cooking/smoking.

            1. re: ganeden

              A converted proofer indeed. Big Bertha is already insulated and built of stainless steel construction, even has the self regulated thermostat/heating element as well to perfectly control any temp up to 250, smoke being introduced from the side car fire box. I'm currently working on converting an old stainless steel double door Hobart fridge for out back and a boat trailer / 300 gallon propane tank duo for on the road, into my arsenal. One day, when I grow up, the Texan chef aspires to have a real Southern Pride too:)

              It's funny, mesquite, unless used as a finishing wood turn everything to mind so bitter if exposed too's not made for the long low and slow as are the fresh fruitwoods which we often pair with hickory. But the mesquite just does something so wonderful to the turkeys, it's indescribably home to me, reminds me of ocotillo brush after the rain...dessert enchantment. Plum sounds spectacular, we have a few mulberry trees that we've thinned out, I've also recently grown found of using staves and barrels we get from the kind folks at Royal Wines/Herzog/Kedem. I've got 34 birds chilling in brine and my woods underwater. I hope to fit 12 at a time tomorrow, we also get to play musical trays. I love smoking for the holidays;) Happy Turkey Day!!!

              1. re: gotcholent

                I'm sure if you want a Southern Pride or Ole Hickory or an Oyler, you'll get one eventually. I got mine for $3000 on Ebay, and as it was relatively local, just picked it up saving shipping. I once found a used Oyler on Craigslist for $2000, but was concerned about shipping costs from Austin, and didn't purchase it, to my later dismay.

                Most of my experience with mesquite has been with charcoal, which is ubiquitous around here, and cheap.

                34 birds is a very ambitious number for your setup. Yasher koach! You know, for the smoke, I don't think you're limited to kosher staves from Royal- cooperage from other local wineries should be just fine (not so when you're talking about brining where you soak the wood). I don't soak wood, just use it dry, and hope I get a roaring fire going, instead of just smoldering, for thin blue smoke. I'm thinking of replacing the blower from my firebox with a bigger, more powerful unit, to get the fire even hotter. The electric convection smokers from Southern Pride don't typically exhibit a smoke ring, and I think a hotter fire might mitigate that.

                1. re: ganeden

                  10 Birds down....we start at 6am tomorrow (in the rain) for batch #2, batch #3 should go in between 3-4pm, 12 birds each, if the next two batches come out as sexy as today's, we should be good. And as for the guys at Kedem, we are their go-to caterer and I get the wood for free....if it ain't broke...

                  Enjoy the pix & Happy Thanksgiving!!!

                  1. re: gotcholent

                    Nice looking birds- a little on the dark side for my taste, if the picture is accurate ( I like a medium mahogany color) , from the apple juice caramellization. I don't mop. I just use rub. I got my controller, the smoker now works, and I'm up and running- 3 or 4 birds, 2 or 3 for personal use, 1 for a friend.

                  2. re: ganeden

                    A year later ganeden, and here we are. I did not go the Southern Pride or Oyler route...but I did just pick up this beauty, a STALKER from Gator Pits in Texas. 4700 lbs of Iron and steel, 16 racks in 2 Barrels and a Box on wheels. The STAR-K is coming in to oversee the kashering of this badboy later this week for me. I am going to have to relearn my entire process with this beast as one log in the firebox holds all three compartments at 220 with nothing but blue smoke. I figure that I'll have a month to experiment with it and tune the heating plates. So here are my you burn with dry wood and then add wed or green wood for added smoke? Or simply use an assist (gas or electric) to keep the green wood smokin? As excited as I am with my new toy, I realize that I have very little time to master this thing before the next big Thanksgiving run. I

                    1. re: gotcholent

                      I just use dry wood, typically. I like green wood, but I never used it commercially- just in my little backyard offset smoker. All of my commercial smoking was just using dry wood and a fire that was hot-- dry logs give plenty of smoke. I typically smoked with bark, or at least didn't worry about bark. some people remove it. I'll be doing some turkeys this year if the smoker is still working.

                      Nice looking smoker trailer. Hatzlacha!

              2. re: gotcholent

                This is the color I go for. The one in your next group of pictures looks a bit darker, more caramelized, maybe a bit sootier as well (from a less hot fire, perhaps). Hard to tell, because it looks like you didn't use a flash in the next group of pictures, so it may just not be an accurate reflection of reality. But this is definitely the color I like.

                1. re: ganeden

                  However, I'm getting the darker color akin to the latter photos. Yes, I think it's due to smoldering wood rather than thin blue smoke from a healthy fire. I think the thin blue smoke penetrates the meat better, and makes for a more appetizing look. I guess I'm going to have to rework the blower to provide greater air flow.

                  1. re: ganeden

                    Your right on ganeden. As we were working in 43 degree weather up here with 20mph winds, I was fighting to keep my temps up...based on your suggestion, I added dry large chunk to my embers to raise the temp to 220 for the 90 minutes. The birds came out reading 160 internal temp...which was perfect. That deeper chocolate colored glaze was definitely a result of the direct smoke from the burning wood that last hour and change, as the batches we did traditionally with the coals and wed wood came out far more mahogany. Either way the taste is outrageously awesome!!! One my guests tonight looked at my bird before I began to carve and insisted that it was burnt. I began to carve it and upon seeing the meat was pink insisted that it was undercooked. At the table after much nudging he finally tried it only to tell me it tasted treif....My work here is done:) Happy TG Y'all!!!

                    1. re: ganeden

                      It's funny that our experiences have yielded entirely opposite effects...I'm sure that there must be a ton of other variables to consider, wood type, time smoked/exposure, temp, etc...... The 2nd set of photos above, the darker one occurred when I tried your "roaring fire" method with a combination of wet and dry wood, while these cute little 10-12 pounders below came from the "blue smoke" method from our 3rd batch using only soaked mesquite and California cabernet staves