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turkey w/masterbuilt 20070106

post #1 of 4
Thread Starter 
Hi everybody, I'm planning on smoking a 11 pound turkey in my masterbuilt and I was wondering if anyone has any experience with this. Is there any problems with using a beer can chicken device to stand it up? Should I use a rub? So far I've been very happy with this little smoker and my ribs and brisket have come out great. I used a thermometer with the brisket and just timed the ribs. I also used the add a few wood chips every 1/2 hour method and it seemed to do the trick. Well I'll hang up now and listen to your response.
post #2 of 4
I haven't used an electric yet, however I have read a lot here. Electrics tend not to get too hot, so make sure you have a wind break, use chunks rather than chips if you can, so that you don't have to open the door too often. (once an hour should be enough)
As for the beer can ... better make it a big one! icon_eek.gif ... seriously, there is a stainless model called a cannon available that would be more stable than trying to balance a turkey on a can.
Here is a link to that; http://www.campchef.com/catalog/item...ey+Cannon.html
By all means use a rub, I would also inject as well. Many folks here like to brine first.
Others will likely have some other ideas and experience ....

Good luck! PDT_Armataz_01_34.gif
post #3 of 4
Thread Starter 
Thanks for the advice about the windbreak Squeezy, I'm in Chicago and it does get a little windy around here so your advice will help alot. I thought because of the small heating element and the way the feeder tray is in the Masterbuilt that you should only use wood chips and not chunks? I must not have been clear about the "beer can" method, I found a stand for turkeys that uses the principal and I know the bird will fit in the smoker. Does anyone have any idea about how long a 11 Lb turkey will take? Is wrapping in foil a good idea? I will be using a remote digital thermometer to keep an eye on the internal temp but being as this is my first attempt, I'm just trying to figure out the day. Thanks again
post #4 of 4
You don't want to use foil for a turkey.

You can still use some chips at the start, but you are better off with fist size chunks ... just a couple at a time

Do a search on turkey in 'Search' ... lots of info there!
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