I'm new to this forum, but have already found a ton of great info and I'll be back frequently for more. Yesterday's turkey was great inside, but I had a heck of a time with temps (anywhere from 300 to 400), and my fuel was giving me fits with too much smoke, so I had the classic 'black skin' syndrome. As I said, it was delicious inside, and the timing of the cook was just right.
Using a Char-Broil dual with side-box. Burning raw Pecan wood (see problem below). Turkey was thawed, spatch-cocked, salt and pepper only, 15 pounder.I did not pat the bird dry (mistake?)
1. Temp.fluctuations Using the thremometer that comes with the grill. Prob need to invest in a nicer thermometer for cook temps and meat temps.
2. Raw Pecan. Tough to get this down to TBS. Either burns too fast or too slow --constantly messing with vents resulting in smoke problems and temp problems --too much air, not enough air
3. Black skin --mother in law wanted Norman Rockwell golden crispy skin, and I won't hear the end of this.
1. Decided to cover bird with foil about 2 hours in to cook, and at last minute also transfered to foil pan and covered with foil. Left it in the smoker, and it really stayed juicy while it finished getting up to and beyond 165. I think it also prevented the bird from getting 'blacker'.
2. Meat was juicy, tender, great pecan smoke flavor-- dark meat was hammy, rich, and succulent (need to take a break now and go have a sandwich)
3. Timing was pretty dang good. The internal temp got a little too high (180), but didnt seem to have a negative effect on taste and textures.
Hope you all had a great holiday, and anyturkey tips you want to throw my way would be enthusiastically welcomed!