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Smoking a Turkey15 - Page 3

post #41 of 55
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115pm
post #42 of 55
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215pm Flipped the bird
post #43 of 55
Quote:
Originally Posted by Creator Savant View Post

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

10000% agree
post #44 of 55
Thread Starter 


Going to finish it off throwing heat
post #45 of 55

Not wanting to sound like a SA, why would want to smoke a turkey that low and slow? It not like you have to for tenderness?

post #46 of 55

How did that big bird turn out?  My poultry always seems to take on too much smoke even when cooking for 3 hrs or so. 

 

Mike

post #47 of 55
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Quote:
Originally Posted by stickyFingers View Post

Not wanting to sound like a SA, why would want to smoke a turkey that low and slow? It not like you have to for tenderness?

I did not cook the turkey on 200 the whole time first 2 hours 275. Then slowly dropped temp between 215-225. That is actually 215 increments are off on the unit used probe.
Then last hour bring up to 500. My philosophy with that is kinda how you let a bisquet rest.
So my style I guess.
post #48 of 55
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Here is finished product. Was a little tired and full to post last night.

I switched bird of sheet to pan to contain carving mess. Not to put in oven.
post #49 of 55
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Cut
post #50 of 55
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Smoke ring
post #51 of 55

Looks great!  :drool  How was the flavor?

post #52 of 55
Oh man, that looks awesome!
post #53 of 55
Quote:
Originally Posted by Creator Savant View Post

I did not cook the turkey on 200 the whole time first 2 hours 275. Then slowly dropped temp between 215-225. That is actually 215 increments are off on the unit used probe.
Then last hour bring up to 500. My philosophy with that is kinda how you let a bisquet rest.
So my style I guess.


I respect that. We all have our own style. Just wondering why you would that 15 hours for a turkey. I do 22 lbers in 5 hours.
Edited by stickyFingers - 9/20/15 at 11:34am
post #54 of 55
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Quote:
Originally Posted by mike5051 View Post

Looks great!  drool.gif   How was the flavor?
Flavor is amazing so ive been told.
post #55 of 55
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Quote:
Originally Posted by DavesFroggin View Post

Oh man, that looks awesome!
Thanks

Love smoking
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