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Hello there!

post #1 of 6
Thread Starter 



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?





post #2 of 6
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
post #3 of 6

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

Let your fire settle and the smoke to turn Bluish .

Hav3 fun and . . .
post #4 of 6
Thread Starter 



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

post #5 of 6
Thread Starter 

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

post #6 of 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.
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