cold smokeing a turkey

[cohiba]

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 it....as 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 for...how 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.

Thanks!!

 

[themule69]

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.

David

 

[diggingdogfarm]

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.



~Martin

 

[oldschoolbbq]

^^^^^ especially with Poultry ^^^^^

 

[smoking b]

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.



~Martin

^^^^^ especially with Poultry ^^^^^

Yup - What they said! 

 

[mr t 59874]

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.

Tom