I have the common Brinksman w/ side fire box, no mods. I'll be asking a question or two about smoking a turkey but it seems lately I've been havin' a heck of a time with anything I smoke. Dont wanna mess up the family bird, but everyone insisted I smoke it.
Problems I have been having are with the temps, I just cant get it right! I use Kingsford or natural wood coal w/ split oak logs for fuel. At this point I believe I have tried everything and my temps are either too low or WAY too high. I like the minion method concept. However, Im beginning to think that without some mods, that wont be possible in this smoker. I have tried sliding the coals, circling the coals, fewer coals, etc. At some point they eventually all catch fire and the temp gets too daggum high. I use an oven thermometer placed on the warming rack (yes I left it on,lol) directly below the smoke stack. I always cook my meat at that end of the smoker, which brings me to my next issue. While I do spend some time wrestling with temps, bigger pices of meat seem to take longer than what the temp guage would indicate. Or the meat gets to temp and will be no where near as tender as I'd like. Then of course I have to wrap it and finish it in the oven, which I hate to do. I could go on but I think yall get the point... so on to the turkey
From what I have read it seems smoking a turkey requires a slightly higher temp. I s this the case? Whats the ideal temperature ?
I like crispy skin, so drip pan or no drip pan? Side question, does a drip pan, in general effect bark? I normally dont use one and the last couple times I ve done ribs or a butt I tried, the bark just wasnt right or there was no bark at all, just goopy rub.
How long should a turkey take? small, medium and large times.
Thanks in advance