Smoking a Turkey15
- Thread starter creator savant
- Start date
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Spray moisture seasoning
1/4 cup butter
1/4 cup oil
2tbls Worcestershire sauce
2 tbls soy
1/8 cup brown sugar
1 cup apple cider vinegar
Bring all to a boil and let cool. Fill in spray bottle. Use once an hour.
1/4 cup butter
1/4 cup oil
2tbls Worcestershire sauce
2 tbls soy
1/8 cup brown sugar
1 cup apple cider vinegar
Bring all to a boil and let cool. Fill in spray bottle. Use once an hour.
1215pm skin is getting a little firmer. Slowly getting there. 6 hours to go.
Lol you guys using ovens to smoke and bbq make me laugh. If you cant use your equipment from start to finish without using an oven somethings wrong with equipment or operator.
Lol you guys using ovens to smoke and bbq make me laugh. If you cant use your equipment from start to finish without using an oven somethings wrong with equipment or operator.
If you like rubbery skin, no problem.... When there are tools at your disposal to make great food, why not use them....
Reverse seared steak as an example.... Add cold smoke for a short period of time then sear at 700 on the BBQ... perfectly smoked and a black and blue steak for dinner.... I smoke turkey 2-3 times a year.... in the smoker then in the oven... they sure come out good...
Smokers aren't designed to be a "one size fits all".... they are designed to add the delicious smoky flavor to meat... you can choose to finish the meat any way you like.....
When I cold smoke my bacon, sometimes for days on end, that's not the end of it.... I slice it.... freeze it..... then cook later.....
I guess bacon will not be in your list of stuff to do, if your smoker has to complete the task....:biggrin:
Reverse seared steak as an example.... Add cold smoke for a short period of time then sear at 700 on the BBQ... perfectly smoked and a black and blue steak for dinner.... I smoke turkey 2-3 times a year.... in the smoker then in the oven... they sure come out good...
Smokers aren't designed to be a "one size fits all".... they are designed to add the delicious smoky flavor to meat... you can choose to finish the meat any way you like.....
When I cold smoke my bacon, sometimes for days on end, that's not the end of it.... I slice it.... freeze it..... then cook later.....
I guess bacon will not be in your list of stuff to do, if your smoker has to complete the task....:biggrin:
At final stage I put in a couple cuts of oak rough cut lumber to bring temp up to 500.
I understand your process I dont disagree. My style is slow and low kinda like a crock pot. But I like wood heat kinda like the old times when that what was available. I my smoker/ grill will do up to 800degrees only have done 600 though. Start slow finish hot my philosophy I guess,little harder to do that process backwards using coal and wood.
Like I said no disrespect just my style
I understand your process I dont disagree. My style is slow and low kinda like a crock pot. But I like wood heat kinda like the old times when that what was available. I my smoker/ grill will do up to 800degrees only have done 600 though. Start slow finish hot my philosophy I guess,little harder to do that process backwards using coal and wood.
Like I said no disrespect just my style
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