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Questions about smoking a whole turkey

post #1 of 5
Thread Starter 
Hey everyone.
Never really tried this before so I got some questions. Thoughts would be appreciated as I'm very intimidated.

I have a AS200K-1 Apollo from Napolean.

- how big of a turkey do you think I can fit width wise?

- if it's to big to close the lid on the top rack, can I just use the 2nd rack above the water pan?

- should I actually use water in the water pan?

- can never get it up above 200f. Any quick tips to get it to 225f to cut down on cook time? (I know I shouldn't trust the units thermostat, but I do lol)

- would not adding water in the pan do the trick to get it up to 225f?

Very very intimidated here lol.
Thx
post #2 of 5
Quote:
Originally Posted by 449714 View Post

Hey everyone.
Never really tried this before so I got some questions. Thoughts would be appreciated as I'm very intimidated.

I have a AS200K-1 Apollo from Napolean.

- how big of a turkey do you think I can fit width wise? For Safe smoking of whole birds, 14 Lbs is as large as you should go for smoking at 225. If you can smoke above 300°F, you can smoke any bird that fits. At 16.5 inches wide 20 pounds is about as big as you can go for a whole Turkey. You can go larger cutting in Half and using two racks.

- if it's to big to close the lid on the top rack, can I just use the 2nd rack above the water pan? Yes.

- should I actually use water in the water pan? Not needed especially if crisp skin is a priority.

- can never get it up above 200f. Any quick tips to get it to 225f to cut down on cook time? (I know I shouldn't trust the units thermostat, but I do lol) There is no reason this smoker should not be able to get to even as high as 400°F. Build the fire using the Minion Method for WSM's, there are hundreds of How To's here, open the bottom and top vents and let it go. When you are approaching the desired temp, close the bottom vent 90% and watch for the temp to stablize. You then adjust the bottom vent only, to maintain that temp. Get a separate and testable accurate Therm to measure Smoker Temp.

- would not adding water in the pan do the trick to get it up to 225f? No. Temps are about fire size and amount of air flow. More Coals burning and greater the Air flow = Hotter Smoker. A small fire burning in a bigger batch of coals with the right amount of air and you get a steady temp over a long period of time.

Very very intimidated here lol. Practice, Practice, and Oh Yeah, Practice, making a fire and controlling it. Learn to control that Smoker. Chicken Legs are Cheap, and soon you will be making great Q with any meat...JJ
Thx

 

Juicy Smoke-tastic Chicken and Turkey

 

Here is a Brine and Rub that is a Favorite with members of my Family. I like Apple and/or Hickory with Chicken or Turkey. We determine doneness by measuring the Internal Temp (IT) in the thickest part of the Breast and Thigh, 165* and 175*F respectively. For a One Step Smoke with Crispy Skin the birds have to be smoked at a temp of 300-325°F. You can figure about 15 minutes per pound to reach the desired IT. Electric smokers usually only go to 275°F. With these you will be smoking at the most common temp range of 225-275°F. You can figure on about 25 minutes per pound cook time + or - 5 minutes depending what part of the range you choose. Usually the skin will not crisp so if the skin is not Crisp enough when the IT is 145*F in the Breast, put the Bird in a 425*F Oven to finish cooking to 165* and Crisp the Skin...JJ

 

 

Families Favorite Brine

 

1/2C Kosher Salt

2T Paprika

2T Gran. Garlic

2T Gran. Onion

2T Dry Thyme

2T Black Pepper

1C Vinegar (Any)

1-11/2Gal Cold Water to cover Chix

 

1/2C Brown Sugar, Optional

1T Red Pepper Flake Optional

 

Mix well and Soak the Bird over night or up to 24 Hours.

Remove the Chix, rinse if desired and pat dry with paper towels.

Place in an open container in the refrigerator overnight or up to 24 hours for the Skin to dry.

Rub the dry skin with 1 teaspoon Baking Soda, dusted all over. This will give a crispier skin and better Browning when Smokng or Roasting...

 

Bubba Chix Rub

 

1/2C Raw Sugar

2T Paprika (I use Smoked if I'm just Grilling)

1T Cayenne

1T Gran. Garlic

1T Gran. Onion

1tsp Black Pepper

1tsp Wht Pepper

1tsp Allspice

1tsp Bell's Poultry Seasoning or Thyme

 

Mix well. You can put directly on the skin or mix with Butter, Oil or Bacon Grease and rub on and under the Skin.

Reduce Cayenne to 1 teaspoon if less heat is desired. Add 1T Kosher Salt if the bird is not Brined.

 

post #3 of 5
Thread Starter 
^ awesome...... yeah as u can tell I'm very new at this.

With regards to getting the temperature up, I probably watched a YouTube video and stuck with it. I usually leave the bottom vents all the way open. I fill up my chimney starter half way and dump the unlit coles in. Then I fill up my chimney starter and go from there. Guess I should be doing more. Just got comfortable with that process and never went away from it I guess.
post #4 of 5

Sounds like JJ has you covered.

 

Al

post #5 of 5

Thanks for the info JJ,,, I just had ha buddy drop me off a turkey this weekend and I was looking for the same info,, I will be smoking it in My MES30 with Hickory pellets 

 

DS

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