Advice on smoking a turkey
11-17-2003, 07:58 PM
#1
Thread Starter
Join Date: Oct 2003
Location: Lugoff,SC
Posts: 67
Advice on smoking a turkey
I' ve been deep frying the Thanksgiving turkey for the past few years but I want to smoke one this year. Does anyone have any advice on smoking one on a gas Smoker? Thanks in advance.
11-17-2003, 09:10 PM
#2
Join Date: Feb 2003
Location: chiefland Florida USA
Posts: 5,417
RE: Advice on smoking a turkey
don' t know bout a gas smoker.we have a 250 gal gas takn smoker at the camp. we put the bird on about 5:00 am and it is ready when we get back from hunting around noon.Gooooooooooooood[:-]
11-21-2003, 05:55 AM
#3
Join Date: Feb 2003
Location: Walled Lake MI USA
Posts: 73
RE: Advice on smoking a turkey
SCGOBBLER:
I have done lots of store bought birds on my brinkman electric. I just make sure that the water pan is full and I usually put in a few extra peices of wood. I have not done a wild bird though. since they are leaner, I would just watch your water level and temp. turkeys turn pink/reddish when you smoke them - so don' t let that bother you. For me, a 12-14lb bird usually takes about 6 hours. good eatin...
I have done lots of store bought birds on my brinkman electric. I just make sure that the water pan is full and I usually put in a few extra peices of wood. I have not done a wild bird though. since they are leaner, I would just watch your water level and temp. turkeys turn pink/reddish when you smoke them - so don' t let that bother you. For me, a 12-14lb bird usually takes about 6 hours. good eatin...
02-04-2004, 04:21 PM
#4
Nontypical Buck
Join Date: Feb 2003
Location: Slower Lower Delaware 1st State
Posts: 1,776
RE: Advice on smoking a turkey
If you have a Weber Grille (dome type) you can do this. This is not a true form of smoking, but its darn close.
I mix up my favorite marinade and add a wee bit of smoke sauce. I inject about 1 cup of this directly into turkey breast, leg etc. I soak a large bowl of smoke chips at least 24 hrs. Place a round diposable aluminum pan in center of grille. Fill it with water or a flavored broth. Build your coals around this pan and along inside edge of grille. I cook Turkey until internal temp is 160 Deg. About last hour of cooking I throw in the smoke chips. The turkey turns a golden brown with definate smoke flavor thru out. The pan of water along with the injection makes this the moistest turkey you'll ever lay your lips on!! I cook 2-3 like this every year.
I mix up my favorite marinade and add a wee bit of smoke sauce. I inject about 1 cup of this directly into turkey breast, leg etc. I soak a large bowl of smoke chips at least 24 hrs. Place a round diposable aluminum pan in center of grille. Fill it with water or a flavored broth. Build your coals around this pan and along inside edge of grille. I cook Turkey until internal temp is 160 Deg. About last hour of cooking I throw in the smoke chips. The turkey turns a golden brown with definate smoke flavor thru out. The pan of water along with the injection makes this the moistest turkey you'll ever lay your lips on!! I cook 2-3 like this every year.
02-05-2004, 12:10 AM
#7
Nontypical Buck
Join Date: Feb 2003
Location: , Wy USA
Posts: 2,415
RE: Advice on smoking a turkey
Well I have heard of smokin' dope, tobacco, crack but not a turkey
but you need really big rolling papers?
Smoked turkey is goodstuff!![:-]
But i love ham..lotsa other things too smoked or not[:-].
yumm nitrates& burnt roasted carbons, carsinagens?(splol
I come to this part of the fourm& always get hungry.[X(]
02-05-2004, 09:46 AM
#8
Nontypical Buck
Join Date: Oct 2003
Location: Michigan
Posts: 4,693
RE: Advice on smoking a turkey
I've smoked a bunch of birds in my Brinkman electric over the years - it's great stuff.
I've found that most meats including turkey will need to cook an hour per pound. Make sure to keep hot water in the pan to within 1/2" of the top. Don't open the lid too much or it'll never get done. I use "smoke on" for the first hour or two, then let the bird go for a few more hours with no chips for smoke, then keep chips in the rest of the time (unless I'm sleeping - an 18 pound bird takes 18 hours to smoke!). Don't over cook. It'll dry out.
I've found that most meats including turkey will need to cook an hour per pound. Make sure to keep hot water in the pan to within 1/2" of the top. Don't open the lid too much or it'll never get done. I use "smoke on" for the first hour or two, then let the bird go for a few more hours with no chips for smoke, then keep chips in the rest of the time (unless I'm sleeping - an 18 pound bird takes 18 hours to smoke!). Don't over cook. It'll dry out.
