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Cheese cloth and presentation

post #1 of 7
Thread Starter 
I have never used cheese cloth before. I want to have good presentation of the bird today...Do I need to use one? I use a wood pellet smoker. I will stuffing the cavity with fruits and celery. What are the reasons for using cheese cloth?

Also, its raining here. If my smoker gets wet will have a dramatic effect on the internal temps?

thanks everyone!
post #2 of 7
Thread Starter 
please....
post #3 of 7
from what I know the cheesecloth is soaked in broth, butter, or other flavorings before covering the bird, and adds flavor to the skin, as well as keeps the breast meat moist.

Id like to see/hear your results if you go this route.
post #4 of 7
I have never used cheese cloth so I'm afraid I don't even know why its used. The rain may very well affect temps maybe you can try to rig something over the smoker
post #5 of 7
Thread Starter 
Im wondering about what the turkey looks like after the cloth comes off
post #6 of 7
It'll look fine as long as you brown it properly. Pull it off too early and it will leave marks. I've used cheesecloth and dishcloths, bot soaked in broth and butter and it makes your turkey fantastic!
post #7 of 7
i always use cheesecloth on a turkey, it helps hold the moisture in and keeps it from drying out, take it off half way through then let the skin crisp i'm doing mine right now with cheesecloth, check out my thread turkey throwdown also when the cheesecloth is on if you pour mop sauce on every hour it keeps the cloth wet and moisture on the bird
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