Food Smokers and Smoking Tips/Tricks/Techniques

Like cooked? I bought one and its pre cooked you're just supposed to reheat it. I tossed it in the smoker and it got a surprising amount of flavor.

 

163 degrees. Gaining about 10 degrees an hour. Should be done by 16:30.

 

You have white grass in your back yard?

 

So from nixed reviews online and such, i decided to stuff the chickens after the one hour mark, where i flip them breast side up, so stuffed them and said here goes nothing....

well, let me tell you, it turned out amazing, it was absolutely delicious. Now we dont make our stuffing frome stove top box (even though thats delicious as well) we buy the bag of sage&onion and my wife cuts up celery, onion, and some of the giblets and fries it up to make it soft, with garlic powder salt and pepper, while its frying, she takes the bag of stuffing and mixes it up with mayonaise, them once the rest is fried, she pours it over the stuffing and then mixes it all together.

now i really stuffed this in the cavity, supertight, because i wanted to make sure it was cooked really good, so after stuffing it, inplaced them back in the smoker, breast side up and put the wood to them about every thirty minutes for about 2 hours, then just let them cook for another hour and a half or so. Made sure the stuffing inside was at about 160 degrees, took them out and viola!!!! It was amazingly good actually, the stuffing was cooked perfect on the inside, the very opning of the cavity, that part of the stuffing was a little stong on the smoke, but inside was perfect, very might smoke flavor, very moist and tasted great!!!!

was smoked with applewood.

 

My bird. Will rest for four hours and then its go time.

 

I’ll never buy box stuffing again. I buy fresh fougasse bread from a local bakery and add apples, onion, butter and celery for the stuffing inside the turkey.

The stuffing as a side gets jimmy dean sausage added to it.

 

that sounds good, the recipe we use is my grandmothers, way back when she was little and her mom and grandma made it, they dried their own bread and cubed it themselves, but ever since ive been younger she has always bought the pepperidge farm sage and onion, because the family was so big, it was just easier.

 

We use my wife's grandmas recipe....like you said, buy fresh loaves and let them dry out. Onions, celery, butter, sage, broth. Best damn dressing ever!

 

We don’t let it dry out. It comes out of the oven then into the turkey within 2 hours. Not sure if it makes a difference.

 

Done after resting.

 

trying to upload a pic, but its failing today. Turkey is at 139degrees a few minutes ago so hopefully it will get up to temp...may have to finish in the oven. but the wind died down so thats helping.

 

Gotta make sure its done.

 

Ya you just bring to room temp. It’s from a company called Dearborn Meats here. They are really good. If you like honeybaked hams these are as good and cheaper.

 

173.....

 

She's done!

 

I lied! this is fo real.

The gravy was a little thin, but tasty. There may be a little On Point in there somewhere.
Happy Thanksgiving fellas.

 

Well, smoked turkey turned out great, was done about 2pm local time. Have to post a pic later. Phone is being weird