cold smokeing a turkey

Discussion in 'Poultry' started by cohiba, Jul 22, 2013.

  1. Hey All,

    I'm starting to think about smoking a turkey for Thanksgiving and I need some info. Yes, I'm already reading up on cooking and smoking...but need a little extra help.

    Well I have a Smokin it#1 model and love it. I'm a little scared to smoke and cook the turkey in to why I have a few questions.

    I'd just like to cold smoke the turkey and finish it in the oven. Should I do it all in the Smokin it? I'm not concerned with my little smoker, I'm just use to cooking a turkey in the oven.

    So, if I cold smoke it:
    1. Leave the skin on it? Cut pieces of skin off for smoke saturation?
    2. How long do I cold smoke it...175°f long...just for smoke?
    3. If I brine the bird...would you smoke it in addition?

    Any tips and tricks for me will be appreciated. Cold smoked...oven finished.

  2. Well you didn't say what size bird you will be cooking.

    Remember the 4 hour rule. in for hours the bird has to get from 40° to 140° to be safe.

    So I say forget about the cold smoke idea.

    Set your smoker up to hot smoke. After a few hours if you want to move it to the oven to finish that is fime.

    Happy smoken.

  3. 175°F isn't cold smoking.
    If you do intend to smoke at cool to warm temperatures, you need to use cure that contains nitrite.

  4. oldschoolbbq

    oldschoolbbq Smoking Guru OTBS Member

    ^^^^^ especially with Poultry ^^^^^
  5. Yup - What they said!  [​IMG]
  6. mr t 59874

    mr t 59874 Master of the Pit SMF Premier Member

    I agree with the guys above. 175° is cooking not cold smoking. If you just want a smoked turkey and your smoker will reach 275°- 300° or above go ahead and cook and finish it in the smoker at the higher temps, forget the 175°.  You can add as much smoke as desired.  There are so many different ways of cooking a turkey you can make it as simple or complex as you want.

    Last edited: Jul 22, 2013

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