Food Smokers and Smoking Tips/Tricks/Techniques

Should use a bacon weave on it.

 

Like a bacon pie!

Mmmmm...pie!

 

Surround the entire bird in a bacon weave net. Like a giant turkey fatty.

 

Put the bird on a stick and spin it. Because all meat taste better on a stick. Doesn't matter if it is propane or wood. And catch the drippings in a pan with parboiled taters, carrots and celery to baste them in the fat. The juices are the start of some pretty fine gravy.







If you don't have a roti then splatchcock that thing as mentioned. Although this a chicken it was large enough to be considered a small turkey. Or baby pterodactyl.



I like to dry brine mine sprinkle course kosher salt on the skin and let sit in the fridge overnight. Uncovered. It will be crispy when you get the heat high enough.

I also like to inject them although most come brine injected already. I have my flavors I like and prefer

For the love of Gawd what the hell do you think this is science or something? It is art!

To get crispy skin you need to get up to 300° and above for a bit toward the end. It depends on a lot of factors but normally run 250-275 until it gets close to done. You want to keep temps low enough to render the fat and make it tender. And too hot too long can dry it out. The most important thing is to have a meat thermometer and monitor internal temperature of the meat. The breast will cook faster than the thighs if your not careful one reason splatchcocking works so well helps with that. Cook until internal temp is 165 in breast and 180 in the thigh. Temperature will rise a few degrees when you pull it and let it rest for a bit.

I don't care for dry turkey meat and prefer this-



It can take a few birds to get it down and he needs to learn his smoker first even if it is propane. But bad BBQ is a lot like bad sex. Not sure such a thing exists.

 

Wow...thank you!

 

I got another pic, might help. There is a ~postage stamp sized board between the 2 bigger boards. Take the 2 screws out and carefully separte the boards. It will make it easier to see and a lot easier to connect the wire. Wiggle and pull the boards straight apart

 

It's one of those cheap upright box type smokers.

 

250 for 2 hours, then bump up to 350 to finish with crispy skin. Pull at 165 in breast.

 

if you have another picture it might help I just cant tell from your first 2 its too blurry. I think im in the area but I just dont know

 

That looks amazing

 

I edited coz I forgot to up load the new pic. Take another look.

 

They must have changed the boards. I don’t have that entire piece circled in green.


Here’s mine

 

Unless they moved it and this is it?

 

Oh I see it! It’s hiding behind this rectangular piece. But I’m 99% sure it’s the right one. I’m pointing to it with the probe

 

Well shit! I don't think you have the wifi chip. I've lead you down the wrong path. Tell you what, PM me your addy. I will send you my spare.

 

Should’ve just got the WiFi model...

 

Nope that's not it

 

Get out!

 

Looking at yours as compared to his you seem to be missing an entire daughter board and header connector.