My first Turkey Smoke - SUCCESS!.....Updated with Q-View

bigsky109

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Apr 3, 2013

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Montana

• Apr 6, 2013

• #1

Well I just finished preparing my Turkey and dunking it into the brine.  My brine was a loose conversion of a recipe on here:

1 1/2 Gallons of Water

1 Can (11.3oz) of Mango Nectar

1/2 Cup of Maple Syrup

1/4 Cup of Salt....Regular Table Salt

1 Tbs of "Alpine Touch" - Local seasoning (google if interested)

1 Tbs Paprika

1 Tbs  "BAM" Emeril Lagasse Seasoning

1 Tbs Garlic Salt

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• bigsky109
• Apr 6, 2013

Dropped the Turkey and Brine into a CLEAN 5 Gallon bucket and then placed into refridgerator for overnight.

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• bigsky109
• Apr 6, 2013

So far so good......

Here are a few pics of my MODIFIED Smoke Hollow #8 44 inch smoker:

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• bigsky109
• Apr 6, 2013

Inside

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• bigsky109
• Apr 6, 2013

Lava Rock

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• bigsky109
• Apr 6, 2013

Natural Gas connection

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• bigsky109
• Apr 6, 2013

I will be smoking it tomorrow using Apple, Hickory and Cherry wood blend to give it a sweeter taste.  Crossing my fingers since this is my first Turkey smoke.....

More pics will follow

 

Last edited: Apr 6, 2013

bigsky109

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Apr 3, 2013

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• Apr 6, 2013

• #2

Maybe I should've stuck this in the "POULTRY" area.....

 

dirtsailor2003

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Oct 4, 2012

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Bend Oregon

• Apr 6, 2013

• #3

Only thing I can say is, cover the lava rock with tin foil. You're going to get a bunch of drippings from the turkey and it will make clean up a bunch easier. At some point switch the lava rock to sand and you'll have a better thermal sink. Good luck on your smoke and post some Q-view of your turkey!

 

pgsmoker64

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Apr 23, 2010

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• Apr 6, 2013

• #4

Nice view of the smoker...now let's see what's coming off of it!

Bill

 

bigsky109

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Apr 3, 2013

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Montana

• Apr 6, 2013

• #5

Q-Views coming tomorrow after the Turkey is done! 

 

bigsky109

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Apr 3, 2013

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Montana

• Apr 6, 2013

• #6

dirtsailor2003 said:

Only thing I can say is, cover the lava rock with tin foil. You're going to get a bunch of drippings from the turkey and it will make clean up a bunch easier. At some point switch the lava rock to sand and you'll have a better thermal sink. Good luck on your smoke and post some Q-view of your turkey!

Click to expand...

I usually place a disposable drip pan below the smoked item to catch the drippings, then trhow it away....

 

bigsky109

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Apr 3, 2013

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• Apr 7, 2013

• #7

Here are a few in progress pics

View of the cheapo thermometer and it indicating 154F with alarm at 170F(internal Meat)

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• bigsky109
• Apr 7, 2013

Another of the smoker thermometer indicating 300F

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• bigsky109
• Apr 7, 2013

Q-View to come when the turkey is done if we don't start eating it right away.

 

bigsky109

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Apr 3, 2013

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Montana

• Apr 7, 2013

• #8

The EMPTY smoker...notice my door seal.

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• bigsky109
• Apr 7, 2013

The TURKEY....Can't wait to cut it...

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• bigsky109
• Apr 7, 2013

 

pgsmoker64

Master of the Pit

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Apr 23, 2010

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Prince George, Va.

• Apr 7, 2013

• #9

Fantastic looking turkey!

Great job.  Be sure to show us some cut shots!

Bill

 

bigsky109

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Apr 3, 2013

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• Apr 7, 2013

• #10

More pics of the Turkey

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• bigsky109
• Apr 7, 2013

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• bigsky109
• Apr 7, 2013

Wife made String Bean Casserole and AuGratin Potatoes to go with it.....Time to dig in.

 

lazykitty

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Mar 17, 2013

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Millsboro, DE

• Apr 7, 2013

• #11

that turkey looks awesome

 

 

bigsky109

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Apr 3, 2013

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Montana

• Apr 7, 2013

• #12

I see this post has been moved into the appropriate area...THANKS! 

The Turkey was fantastic, it was so MOIST and tender will a little smoke flavoring added.  Thanks to this forum and all on here it was a great success.  I will never do a Turkey in an oven ever agin and will never cook a turkey without brining.  WOW!!!!  I can still taste the bird....

RIBS next weekend for sure! 

 

Last edited: Apr 7, 2013