smoked turkey
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smoked turkey
i smoked a turkey using apple wood today , wanted to post pics but was unable to but the turkey was good
- Dennis The Bus Dweller
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hi dennis not sure if its the right way but we like it mostley just did some experimenting on how much and what kinds of wood to use, i mix wood with regular charcole. the turkey we smoked i used apple wood beef i use hickory . i will dig out some resipes for you sun nite when i get home for you to check out, we do alot of grilling and smoking here even thru out the winter
Hey, I smoked my Christmas turkey. I keep an old charcoal bbq around for smoking things on. 24 hrs before you are ready to start smoking something, take your wood chips and soak them in water. When you are ready to start smoking, light up your charcoal briquetts, drain the water (drain it good) out of the wood chips, add to the briquetts. I then wrap what I'm going to smoke in some heavy aluminum foil, put it on the grill and close the lid. I use the meat thermometer to check the internal temp to see when it is done.
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I use lump charcoal in my smoker. Briquettes have lots of filler and chemicals for ease of lighting. Even lump charcoal has brands that aren’t as good. I tend to avoid brands that use plywood. It’s better to find the brands that are made of hardwood. If you use lump, you get considerable flavor just from that, without adding smoke wood. I use a MAPP torch to start my charcoal.
I don’t soak my smoke wood unless I’m using chips. I prefer to use fist sized chunks and find that I get better smoke penetration without soaking.
I don’t foil my meat until it hits the internal temp I want. Then I foil, wrap in a towel and put it into an ice chest (without ice) to “restâ€
I don’t soak my smoke wood unless I’m using chips. I prefer to use fist sized chunks and find that I get better smoke penetration without soaking.
I don’t foil my meat until it hits the internal temp I want. Then I foil, wrap in a towel and put it into an ice chest (without ice) to “restâ€
Smoked Turkey
I haven't smoked a turkey yet, but I plan to use the same brine as I do for duck, brown sugar, coarse salt,water and orange juice. I soak it at least 12 hours and smoke till cooked, usually 3 hours unstuffed.
Have had a BARBECUED turkey that was basted with orange juice and liquid smoke, and that was good.
I think this deep fried turkey stuff is nonsense and hope it's just a passing food fad.
Lois
Have had a BARBECUED turkey that was basted with orange juice and liquid smoke, and that was good.
I think this deep fried turkey stuff is nonsense and hope it's just a passing food fad.
Lois
Bash On Regardless!
- Dennis The Bus Dweller
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