New Smoker

cdmorgan

Newbie

Original poster

Nov 18, 2007

1

10

• Nov 18, 2007

• #1

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.

 

richoso1

Gone but not forgotten. RIP

OTBS Member

SMF Premier Member

Jun 21, 2007

8,432

41

• Nov 18, 2007

• #2

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.

 

coleysmokinbbq

Gone but not forgotten. RIP

OTBS Member

May 31, 2007

631

12

Northeast GA

• Nov 18, 2007

• #3

Hi Sara!...Welcome to the SMF!...

...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!...

Until later...

 

pescadero

Smoking Fanatic

OTBS Member

Jul 16, 2006

466

12

Oregon Coast

• Nov 18, 2007

• #4

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,

Skip

 

cowgirl

Legendary Pitmaster

OTBS Member

Oct 2, 2007

7,644

48

Oklahoma

• Nov 18, 2007

• #5

Welcome to the forum Sara!

 

mossymo

Master of the Pit

OTBS Member

SMF Premier Member

May 30, 2007

4,989

1,799

Glenburn, North Dakota

• Nov 18, 2007

• #6

CDMORGAN
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.

 

smokeys my pet

Master of the Pit

OTBS Member

Sep 25, 2007

1,080

11

Havre de Grace,MD

• Nov 19, 2007

• #7

Welcome to smf. Tons of info here and keep up the fun of smoking everything.

 

rip

Smoking Fanatic

Oct 25, 2007

505

10

Somerville, Tennessee

• Nov 19, 2007

• #8

Welcome to the site. Look around there is alot of info here.

 

gramason

Smoking Fanatic

OTBS Member

Aug 29, 2007

871

11

HdG Maryland

• Nov 19, 2007

• #9

Welcome aboard the SMF. Stick around, and you will gather alot of helpfull info.

 

homebrew & bbq

Smoking Fanatic

Sep 21, 2007

838

11

NE Nebraska

• Nov 19, 2007

• #10

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.

 

policecom

Fire Starter

Nov 8, 2007

68

10

Grand Rapids, MI

• Nov 19, 2007

• #11

Welcome to SMF! I'm new to the forum too. Plenty of people here to help you though!

 

deejaydebi

Legendary Pitmaster

Nov 18, 2006

7,996

25

Connecticut

• Nov 19, 2007

• #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.

http://www.deejayssmokepit.net/Poultry.htm

ENjoy!