Food Smokers and Smoking Tips/Tricks/Techniques

Good call on the cranberry bbq sauce. I have a receipe in my book, but never tried it. I'll have to do that and traditional cranberry...my dad is way to traditional.

 

So it looks like a brine now I just need to get the best method for the rest lol. I'm going to be doing a Cranberry Sauce so I can just get some extra and make a BBQ sauce also.

 

Yup our family is big enough that we roast one fry one and I start smoking my bird long before. Every year my smoked bird is gone and the fryer and roaster are leftovers for sandwiches.

Smoke that bird for Turkey Day! You won't regret it.

 

275 is a good start but in the end it is a bird so if it does go a bit higher it wint kill it. I would check the temp in both the thigh and the breast just make sure they are cooked. Dont want to make the turkey memorable for the wrong reasons. If you've ever smoked a whole chicken you'll do fine and everyone will love it.

 

Don't brine if it's already got brine added. Just a good rub of Simon and Garfunkel herb mix.

350 minimum. A turkey that big will be in the danger zone, being over 40f for more than 4 hours. Smoking a turkey, you should be at 11-13 lbs max. You check with a good probe (test it in boiling water first) in the area at the thigh down low many places till you get good at it.

Your breasts will be dry, the dark meat will be perfect with a turkey that big. Smaller turkeys you can do at 300 or even 275, and bump to 350 for the last 30 min to crisp the skin.

Might want to read up here.

http://amazingribs.com/recipes/chicken_turkey_duck/ultimate_smoked_turkey.html

 

A lot depends on if you leave the skin on. The skin won't be crispy at a lower temp.

 

Yup and yup

 

Think I may pick up a smaller bird and try it out this weekend to see how it goes.

 

Yea I am familiar with the salty liquid they sometimes come in. I'm good there.

I just read through that website. Seems pretty run of the mill to what I am used to when smoking on my grill.

I don't understand your bolded sentence. Danger zone being over 40 for more than 4 hours?

I'm going to have to disagree with you on the breast being dry....I haven't ended up with a dry breast yet from a bird this big BUT this is my first run on a true smoker...so we'll see!

Another questions to pose to all of you. Top rack or bottom rack of the WSM?

I am leaning towards top rack.

 

I plan on doing mine in the top rack and sticking something underneath it like dressing to catch the drippings

 

I can't look at this thread without starting to salivate.....

 

I want to try to smoke this weekend. But I'm not sure I'll have the time for it.

 

I need access to a welder. I want to build a sick vertical stack smoker with the two 55 gallon drums I have an a little kegged bbq I have.

 

I want to make a smoker with the old propane tanks. But the process of doing it seems a little daunting for me.

But dropping $4K on a smoke trailer that I can take anywhere...

 

Exactly... I just need a few things to build one and save the monies

 

I just need the courage to do it.

I could make a smoker out of kegs (I have 4 laying around the garage). But alas, I don't have w welder.

 

You'd need a TIG welder for that. Even more tedious than a traditional MIG or arch welder.

 

I actually was reading on the website referenced above and his gravy is made with drippings. So turkey on top rack and that pan of goodies underneath to catch drippings.

 

Sounds like a lot of money...

I'll just stick with my Old Smokey for now.

 

It is just that the keg's are aluminum and require the TIG welder. If you have a friend who is into fabrication, it might not be that hard to find. Pay him for his time and some wire and BOOM. Kegoker! <---That's what I'm naming it.