Food Smokers and Smoking Tips/Tricks/Techniques

instead of banning @stungun

can we ban this guy?

 

Does this mean you hate WiFis cause you ain’t got it?

 

Popeyes new chikken-octopus sammich

 

I'm an ainter in that scenario... But my meater had WiFi...

 

I heard your smoker put a hit out on it??? Those drops weren't signal drops.

 

Has anyone smoked a turkey using a turkey cannon in a standard height camp chef woodwind? I wish I had the taller model now. I don’t know if a 12-14 lb bird will fit on the cannon.

from the rack to the top of the cover it’s 9.25 inches. The cannon is 6.75 inches high.

 

Don't worry about any contraptions to cook a turkey, Just spatchcock it and you will have wonderful results.

 

What is a turkey cannon?

 

With no strings attached

 

I have this mental image of a frozen turkey, 10" diameter rifled pipe, with a breech.....powder charge.....BOOM.....

Yeah me too. What is it?

 

Pretty sure mythbusters made this

 

A friend used one of these and it was the moistest turkey I’ve ever had.

 

I think I'm gonna deep fry this year again. 30ish minutes is nice

 

I'll third that. It's the only way I will cook poultry on the grill now. I love that it cooks so much faster and the skin gets uniformly crispy. I also find it much easier to carve.

 

https://www.tacomaworld.com/threads/lets-talk-turkey.637180/

I did start this thread... Sorta hijacked by some drunk monkeys but I think there's merit in there somewhere! Haha

 

I'll cross post this there then, for what it is worth. Which may not be much

Last year was the first time in ~15 years I didn't smoke a turkey. I deconstructed one and did the breast in the oven tented and dark meat in the instant pot. Came out great although my oldest son complained the breast (he only eats white meat) was too wet LOL. Damn kids and he is 30. Did my usual skin treatment and injection that I use for smoking.

Wall oven died and just spent $2,500 for a new one that is getting installed next week. Looking at my deck and smoker and grills this morning may do that again, I'm getting too old for this white chit.



I've splatchcocked a lot of chickens over the years but never a turkey. I prefer to do all my poultry on a rotisserie. Because meat always taste better on a stick especially if it is a spinning stick. Think Costco and the popularity of their rotisserie chicken. Which is injected. And about 10 years ago went to injections instead of brine. Much better and less mess than a brine IMO. I normally do my chickens on a rotisserie also, same method as turkeys.



Chicken or turkey I first combine one part baking powder with three to four parts kosher salt (about a teaspoon of baking powder per tablespoon of kosher salt will work), add some black pepper to taste, then sprinkle it evenly over the surface of the skin. Then—and this is key—let it rest, uncovered, in the refrigerator for 12 to 24 hours. That will give you crispy skin. Make sure you use aluminum free baking powder it isn't hard to find. And don't over do it.

Then before it goes on the smoker or even oven inject the hell out of it.



In sauce pan simmer butter, orange juice, honey, maple sugar (the real stuff), and some thyme and bay leaves from my plants for 20 minutes or so. Then inject the bird until it will not take anymore. That is the marinade I like not everyone is the same.

On the gasser with the juices dripping down on potatoes, onions, carrots and celery for gravy.




On the roti for the kettle



My favorite is on the roti for the WSM.



No need to add any wood chunks to the fire the dripping juices provide a lot of flavorful smoke. The butter and marinade will drip out along with the fat rendered from the bird giving it a unique taste, one that I like.

4 hours at 250-275° almost done, then I crank it up to finish off the skin.



Let it rest for a bit.



And the juices still run all over the place.



However you do a turkey if you plan on doing it differently than how you normally do it highly recommend doing a test run first. As in right about now. On the other hand never had one turn out bad yet.