Disco Thanks I can not throw them bones away till they are done.Soup was great 2 bowls left for tonight
Richie
Turkey in the WSM
- Thread starter tropics
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Richie
You'll want to be in the 325-350 range if you're looking for crisp skin. Another thing you'll want to do is dry the skin prior to cooking. Best to air dry uncovered in the fridge overnight. Dry brining can also help with this step. Another way to help dry the skin if you're not dry brinin is to add a 1/4 teaspoon of baking powder to your rub. Apply the rub a few hours prior to smoking. The powder will help dry the skin out.
To achieve those temps you may have to remove the water pan and add some other sort of diffuser in the 14".
The lower temperatures will not rneder the fat out of the skin and you will end up with skin that is rubbery. If you don't eat the skin, or you remove the skin prior to smoking it this isn't a problem with poultry. With the lower temp smokes you also have to be careful with the size of the bird that you smoke. You need to take the bird from 40°-140° in four hours or less. That is why it is not recommended to smoke a bird larger than 14 pounds. If you are using the higher temps the size of the bird isn't as crucial. In my opinion the lower longer temp smokes can also lead to a dryer bird.
Beautiful looking bird, Richie.
I'm thinking of taking a practice run with a turkey in the near future. I see from previous posts that a smaller bird is better, so I will keep that in mind. I have seen a lot of posts where people use SPOG rubs (I think that means salt, pepper, onion, garlic). Is that the best, or most used, type of rub for turkey? Do most people rub the outside with some kind of oil?
Can you spatchcock a turkey like you would a chicken? I know it doesn't look as nice on the table as a bird that isn't flat, but would that make the smoke shorter?
Since it sounds like you need to smoke a turkey at higher temps, is there anything you can do to it to keep it moist, or is smoking it quicker at higher temps enough to keep it moist? Thanks for any help.
I'm thinking of taking a practice run with a turkey in the near future. I see from previous posts that a smaller bird is better, so I will keep that in mind. I have seen a lot of posts where people use SPOG rubs (I think that means salt, pepper, onion, garlic). Is that the best, or most used, type of rub for turkey? Do most people rub the outside with some kind of oil?
Can you spatchcock a turkey like you would a chicken? I know it doesn't look as nice on the table as a bird that isn't flat, but would that make the smoke shorter?
Since it sounds like you need to smoke a turkey at higher temps, is there anything you can do to it to keep it moist, or is smoking it quicker at higher temps enough to keep it moist? Thanks for any help.
r2 builders
Smoking Fanatic
Hi Richie
My turkey always comes out with skin more brown than I like.
I would like to get my bird the same color as yours.
Any tips?
Thanks,
My turkey always comes out with skin more brown than I like.
I would like to get my bird the same color as yours.
Any tips?
Thanks,
r2 builders
Smoking Fanatic
I should have noted I am using a Masterbuilt 30" two door propane smoker.
Been using apple chunks.
Thanks
Been using apple chunks.
Thanks
I don't use any sugar in my rub, just Garlic salt,celery salt, onion salt, and kosher a little olive oil
Hope that helps
Richie
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