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biggest bird yet

post #1 of 18
Thread Starter 
wallyworld has turkeys on sale for $.78 per lb.so i got a 17lb bird.PDT_Armataz_01_23.gifthis will be the largest bird i havesmoked sofar.. lets see if i can screw this 1 up.icon_redface.gif
post #2 of 18
I have total faith in ya bro!!icon_twisted.gif
post #3 of 18
Check this out!!

post #4 of 18
Now that's a "Big bird" !!cool.gif
post #5 of 18
You'll do fine.
post #6 of 18
We have faith in you. You'll do fine ..
post #7 of 18

Good luck

Good luck on your cook and please let us know how it turns out. I've been thinking about doing a smoked turkey myself. Keep us informed. I'm sure there are others who will gain from this. Smoke onicon_biggrin.gif
post #8 of 18
Good Luck! Just keep an eye on your temps and you'll do just fine.
post #9 of 18
Hey Gypsy, after you cook it and if you don't think it turned out to your likeing, I'll send you a BIG OLE box to fill up for me. After seeing your Q-View of other things, even your not so good stuff has got be be great. But I'm not going to hold my breath for the box, I know you'll do a good job.YOU DA BBQ MAN!!
post #10 of 18
17 lbs??? Wow, that's a huge bird. Not to be a buzzkill, but isnt that way too big to slow smoke? Or are you going to cook it with a wood smoker?
post #11 of 18
Gypsy, as much time as you've spent on the open seas, you'll find a way to make it work. Keep the Faith!
post #12 of 18
Be sure and post pics. I'm sure you'll do fine, from what i've read on here smokin is in your blood.icon_eek.gif
post #13 of 18
Gypsy no biggie! You can do it. You gonna keep it whole or split it down the back? You brining it? I'd keep that birdy up to about 325 to 350 steady and inject it with margarine and your favorite spices. ENjoy hon!
post #14 of 18
Thread Starter 
ya can slow smoke anything.... just go low & slow- for me, i'll do this bird @ 300ish until internal reaches 160 then foil it & set it_ it'll raise to 170 @ least in an aluminum pan w/ triple foil- i may even do the final 30-45 mins in the oven @ 375 to get the skin crispy.since it's just us 2 here(plus her highness ms. chubbles Mcfussybutt)- she gets a leg(both) then we may send out to mail plates. i may pick up another to do for the homeless dinner.. to be done w/ my fatty sausage/crawfish stuffing,greenbean casserole, garlic whipped taters,homemade crescents,and kahlua/amarettod fudge cheesecake w/ oreo crust. oh yeah- and the cowboy's game....
p.s. - oh yeah billy bones i only do wood. for this hickory,mesquite,& peach
post #15 of 18
Sounds good Gyspy! I'll take mine without the crawfish though ... icon_wink.gif
post #16 of 18
Thread Starter 
yes i know.... i gotta mend if ya were coming- no shellfish crustaceans(oh i can spell big words too...)
post #17 of 18
If it slows too much, I say smoke for a few hours, then finish in the oven. It'll turn out great. I smoked a brined turkey for work last year and it was a hit. It just sucked smoking a turkey all night, then taking it to work the next morning at 530!
post #18 of 18
Thread Starter 
well owning a couple brink sfb snp's ya can't can't just l;leave them overnight.. so i thought i'd start by 4 am(that a 2am wake up) smoke it until 150 & finish in the oven if need be- either way it'll be done by 2 pm cause kickoff is around 3 or 4pm. and yes... on the boat i have woke @ 2am to do breakfasts & desserts- there's no clock ona boat... and it don't rain on a boat- i can sleep any time i have time... so it's all relative....long as i get to see the game lol....
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