- Nov 19, 2007
- 2
- 10
Hi,
I'm new to the board and here's my dilemma...
Last year I smoked a turkey for the first time and it came out great. I used my char broil smoker (w/ a offset fire box), brined it over night and smoked it at around 225-250 using cherry & apple wood. The only problem was it took forever. Close to 9 hours for a 11/12lb bird if I remember right.
I've been seeing a lot more people on this board and others talk about smoking at a higher temperature(300-350) for a much shorter period of time.
I'm a little nervous because you only get one shot on T-day and I've never done it that way before.
I'd love to hear some feedback from y'all.
Thanks,
Jon
I'm new to the board and here's my dilemma...
Last year I smoked a turkey for the first time and it came out great. I used my char broil smoker (w/ a offset fire box), brined it over night and smoked it at around 225-250 using cherry & apple wood. The only problem was it took forever. Close to 9 hours for a 11/12lb bird if I remember right.
I've been seeing a lot more people on this board and others talk about smoking at a higher temperature(300-350) for a much shorter period of time.
I'm a little nervous because you only get one shot on T-day and I've never done it that way before.
I'd love to hear some feedback from y'all.
Thanks,
Jon