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New Smoker

post #1 of 12
Thread Starter 
Hi, my name is Sara. I have just recently bought a fairly cheap smoker. I have smoked a Pork Butt once & some Ribs once. They both had great flavor, but I still have a lot to learn. I am getting ready to smoke a Turkey (which I have not done before) and I would like to smoke it during the evening & heat it up the next day. I was wondering how I can reheat it without drying out the meat. Any suggestions would be helpful.
post #2 of 12
Hello Sara, and welcome to he SMF. You'll find plenty of help here in just a short time, in the meatime, check out Jeff's 5 day ecourse, good reading and review.
post #3 of 12
Hi Sara!...Welcome to the SMF!...PDT_Armataz_01_34.gif...Glad to have you aboard!...You're gonna love it here!...

Good Folks, Good Food, Tons of Info,...and More Fun than you can shake a rib bone at!...

Check out Tulsa Jeff's Free 5 Day eCourse on 'Smoking Basics'!...It'll get you started off on the right foot...and the price is right to boot!...

Got questions?...Ask away!...There'll be someone around shortly to make answer!...

Again...Welcome Aboard the SMF!...We're glad to have you in our little family!...PDT_Armataz_01_18.gif

Until later...
post #4 of 12
Hi Sara. Welcome to SMF. Nice to have you. I have always timed the bird for the table, so avoided this issue. When you have to face it though, I agree it would be nice to have a method in mind. From the experience of others, I know that some foil with gravy or dressing and reheat in the oven. I know one person who has a big electric Turkey Roaster. They return their bird to the Roaster, to have it reheated in time for dinner. The lid seems to hold in the mositure. Others use zip locks in boiling water. I know you will be receiving more and probably better help soon. In the interim, you might try the 'Search' button and enter 'reheat'. There is quite a bit of good information scattered around the site.

Good Luck,

post #5 of 12
Welcome to the forum Sara!icon_smile.gif
post #6 of 12
Welcome to SMF !!!
I have never reheated the whole bird, but I think Pescadero roaster idea is a great one; maybe even save some of your grease drippings from smoking it for the roaster also.
post #7 of 12


Welcome to smf. Tons of info here and keep up the fun of smoking everything.
post #8 of 12
Welcome to the site. Look around there is alot of info here.
post #9 of 12
Welcome aboard the SMF. Stick around, and you will gather alot of helpfull info.
post #10 of 12
Welcome to SMF, Sara! I'm just doing my first turkey, so I'm not a lot of help on that matter. I'm sure someone will have an answer to your question based on their experience. That's the way this place works... lots of folks ready to give you a hand whenever they can.

Glad to have you with us.
post #11 of 12
Welcome to SMF! I'm new to the forum too. Plenty of people here to help you though!
post #12 of 12
Welcome Sara -

First brine the bird! Inject some of the brine into the bird and fridgerate over night.

You can smoke a turkey up to about 15 lbs in about 3.5 to 4 hours at 350 degrees with nice crispy skin.

To reheat I would first wrap the bird up tight while hot in plastic wrap! That'll hold all the juice in. Put a bowl or something under it to catch what gets away. Next day leave the plastic on turn the oven on to 200 degrees and get it hot. When it hot enough to eat. Unwrap it crank the oven up to 400 and throw it back in to crispy up the skin or if you have an electric oven turn it on broil an watch the skin.


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