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First attempt at smoking turkey

post #1 of 17
Thread Starter 



I injected with a honey/maple/butter mixture.




I figured I'd use rub on one & have one plain.




After about 2 hours of unintentional cold smoking(I have a really hard time getting this thing up to a decent temp.)




This was about 2.5 hours in.  The turkey was still pretty raw.  Dinner was coming up soon, so off to the grill for you.




Internal temp 160F



Maple Cranberry glazed




Time to eat!

post #2 of 17

Looks like it all came together...JJ

post #3 of 17

Looks perfectly done, tender & juicy!

post #4 of 17

Looks great!!



post #5 of 17

That is some nice lookin turkey there. I would like to do one injected 

with the Maple/honey. Bet the taste is outta this world.


Happy Smokin'



post #6 of 17

Looks like it turned out Perfect, from my house !!!!


Great looking Slices !!!!


Thanks DJ,


post #7 of 17

drool.gif  looks great !!!

post #8 of 17
Thread Starter 
Originally Posted by ptcruiserguy View Post

That is some nice lookin turkey there. I would like to do one injected 

with the Maple/honey. Bet the taste is outta this world.


Happy Smokin'



It was pretty good.  I was planning on doing two different injections, but I was running late & also I had more than enough marinade for both of them.  Personally, I think I would have liked a marinade with some heat to it better.

post #9 of 17

Looks great !!!

post #10 of 17

Looks good, the 6th pic with the glaze looks like a turkey nugget to me biggrin.gif

post #11 of 17

Great job DJ


Your first turkey looks like a winner yahoo.gif

post #12 of 17

What is causing my thermometers to flash between a reasonable temperature and then something closer to the air temp?  I thought it might be touching an air pocket instead of meat but I've moved it around several times.  I have two chefmate probe thermometers.  The one in the meat I have used about three other times.  At first it was just the one in the meat doing it.  Then the one through the potato for air temp is doing it too.  It's about 40 degrees cloudy but not really windy.  Maybe a small breeze but the thermometer didn't do that on the extremely windy day.  Do I not have the probe stuck far enough in?  Maybe that's it??

post #13 of 17

My first thought is the probes are bad. My Taylor is now reading 20 degrees high and it was spot on at Thanksgiving go figure.

post #14 of 17




well now, i just turned over the smoker:((( omgawwdd yes i did!!!!:(((( i have it near the far edge of my patio to not be any closer to the house or my propane grill.  the top wants to stick sometimes so i was yanking the top off and it turned over.  guess i'm glad it didnt turn over on meee...thankfully no big fire!!!  the charcoal stayed in the barrel, and i was able to rescue most of everything.  i am now minus one of those thermometers *sigh*.  i had the bottom of it but next thing i knew i had knocked it under the charcoal pan and it melted. whew....so i guess if that is my only loss today then i am good. i figure that the thermometer in the meat was hitting an air pocket instead of solid through the meat.  i moved it etc when i put the meat back on.  it says it's over 150 something now, and steady, so it's probably ok.  i had put some garlic on the top rack too and i rescued most of that.  whew.....

Edited by straatshootr - 12/23/11 at 11:54am
post #15 of 17


post #16 of 17

guess it's better to use non-flammable things around the smoker...and to keep it upright.  i figure my meat thermometer was hitting an air pocket.  when i sat it back up, i checked for that and i saw it.  accidentally melted the bottom of one thermometer so now i'm down to one again lol.  the thermometer finally settled down after i got it in better, and it said 155 or so.  so i thought one more hour would do it, and i checked it before the hour, and it was 185 then.  so slightly overcooked, a little dry under the edge of the breast pieces i think.  i accidentally tore spots taking it off the grill.  but the least of the day's problems.  i tore off the wings and legs and that meat was juicy.  so i think after i cut the whole thing tomorrow night it will be ok.  pretty good for a first big bird especially considering i didn't set a major fire. 


the chimney starter did not light with just the paper under it.  had to shoot fluid.  but i do think it helped to have lit coals on top of unlit ones. i had also shot some fluid on them since i knew i was having to use the fluid.

post #17 of 17

i am still not sure what temps i was using.  the air thermometer i think was just over 200 for the "accurate" temp, when the brinkmann lid said the low end of the ideal range.  it stayed in that low to middle ideal.  it started out on the hot side but i knew it wouldn't stay there too long.  so my guess is mostly 200-225?  for almost 4 hours, but i should have taken it off at 3.5 or a little less i guess.  9.1 pounds.

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