Hello there!

georgegarvin

Newbie

Original poster

Nov 10, 2015

3

10

• Nov 10, 2015

• #1

Hi,

This is George in Park City, UT. I have a Weber Smokey Mountain smoker and have successfully smoked whole chicken and turkeys. The results have been excellent in terms of how the meet tasted, but especially with the turkey, the skin turned black. Some of the advice in the forums suggest smoking at 325 degrees rather than 240 degrees, so as to crisp the skin and reduce the time the turkey stays in the smoker. How would you advise smoking the turkey so that the skin turns out golden brown rather than blackened?

Thanks,

George

 

joe black

Master of the Pit

OTBS Member

Jan 25, 2015

4,535

341

Greenville, SC

• Nov 10, 2015

• #2

Welcome from SC, George. It's good to have you on this great site. Was your fire/smoke clean during the turkey cook? If there was any excess smoke, your turkey skin could have taken that on. Otherwise, some other folks may have an idea.

Good luck and keep smokin', Joe

 

oldschoolbbq

Legendary Pitmaster

OTBS Member

Jul 16, 2008

9,359

205

NW Ohio - outside Toledo

• Nov 11, 2015

• #3

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• oldschoolbbq
• Jul 25, 2015

Yes , the key factor is clean smoke as I have pictuerd .

Let your fire settle and the smoke to turn Bluish .

Hav3 fun and . . .

 

Last edited: Nov 11, 2015

georgegarvin

Newbie

Original poster

Thread starter

Nov 10, 2015

3

10

• Nov 11, 2015

• #4

Thanks!

What is the best way to ensure that the smoke is clean? 

 

georgegarvin

Newbie

Original poster

Thread starter

Nov 10, 2015

3

10

• Nov 11, 2015

• #5

By letting the fire settle first, do you suggest that you get the coals burning well first, and only then add wood chunks?

 

joe black

Master of the Pit

OTBS Member

Jan 25, 2015

4,535

341

Greenville, SC

• Nov 11, 2015

• #6

I make sure that I have a good bed of coals and then I begin to add splits that have been preheated on top of the FB. Keep plenty of air flowing and use the fire size to regulate the CC heat. Always keep the exhaust wide open.