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  1. yardbird

    Christmas Turkey

    yes you want to be through that 40-to-140 degree range before 4 hours are up. Oh... here's another tip... if you calculate your estimated cook time ... 12 pounds times 19 minutes per pound (using my own cook times... this depends on the temp you are cooking at) equals 3.8 hours so say 4 hours...
  2. yardbird

    Reheating a smoked turkey???

    This is just my opinion, Shred, but I think you can accomplish what you want exactly the way you're thinking, BUT... if you run an hour in the smoker and the best temp you can get out of it is around 250, you're going to have to power through the danger zone in the oven and run it hot. I've run...
  3. yardbird

    Christmas Turkey

    Did you want to cook it Chrismas Day or cook it ahead? How long have they been thawing in the fridge? If it's thawed enough for you to get the giblet package out of the neck cavity and to get the neck out of the body cavity (that's usually how they're packed, but sometimes other way around)...
  4. Christmas Eve turkey in the smoker

    Christmas Eve turkey in the smoker

    • yardbird
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  5. yardbird

    Christmas Eve turkey in the smoker

    This one is in. Did a pair of 8# shoulders yesterday, turkey today. Might do mac-n-cheese this evening as well. Oh... and had some elf help as well... I think he was checking whether the aromatics were naughty or nice.
  6. 2012-12-23_11-27-00_769.jpg

    2012-12-23_11-27-00_769.jpg

    • yardbird
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    • Album: Christmas Eve turkey in the smoker
  7. 2012-12-23_11-28-09_384.jpg

    2012-12-23_11-28-09_384.jpg

    • yardbird
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    • Album: Christmas Eve turkey in the smoker
  8. yardbird

    Two questions about smoking poultry

    Just a note here on chickens. A 5 pound roaster fits in a gallon freezer bag nicely. I brine chickens in gallon bags as it takes less brine and just simplifies things for me. And an hour per pound is about all the time they need in the brine. I'm runnin' hot in the smoker when I do poultry. I...
  9. yardbird

    Reheating a smoked turkey???

    I'm no expert and I've received a lot of help here, but I have to tell you I've been doing poultry at 350 to 375 and it's coming out absolutely wonderful. And in my opinion (because I tried early on) 250 is not hot enough, ESPECIALLY for a 20# bird. I'd cut it at LEAST in half and consider doing...
  10. yardbird

    My mods to smoke pan

    That looks pretty awesome to me. :)
  11. yardbird

    Worth the wait...

    yeah, 15 mph sustained out of the west, which is good as that's a dry wind and my smoker is more protected from a west wind than the north wind we had yesterday. :) Today is cook a turkey day, make the mac-n-cheese day, and get the pork shots ready day. I'm going to get the pork shots wrapped...
  12. Worth the wait...

    Worth the wait...

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  13. yardbird

    Worth the wait...

    OMG, this came out good. Battling 27 to 30 degree outdoor temps and winds 25 gusting to over 40 a good portion of the day.  These 2 shoulders were both 8 pounds. I mean within a tenth of a pound of each other. One finished at 8pm and the other at 9pm (still resting that one), but.... YUMMM...
  14. 2012-12-22_pullin.jpg

    2012-12-22_pullin.jpg

    • yardbird
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    • Album: Worth the wait...
  15. 2012-12-22-half-pulled.jpg

    2012-12-22-half-pulled.jpg

    • yardbird
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    • Album: Worth the wait...
  16. yardbird

    got some weather comin' - adjust schedule?

    the one on the lower shelf hit 165 so I went out there, pulled the probe, stuck it in the upper one and took the first one away to foil it. When I brought it back, the IT of the one on the upper rack was 189!  That's quite a temperature spread. I'll have to go out there i a bit and check that...
  17. yardbird

    got some weather comin' - adjust schedule?

    Well the lower rack shoulder is at 160 and it will be getting dark soon. Waiting for 165. This might be a first.... you tell me... I'm going to use my table saw as the table for foiling. :) I'll need to set a lantern at the smoker, pull the shoulder, run it into my wood shop about 15 feet away...
  18. yardbird

    got some weather comin' - adjust schedule?

    Wind shifted. It's now blowing directly at the door of the smoker. The "open" side of my windbreak. I'm seeing temp swings of 15 degrees. :)  I think it's still ok though.
  19. yardbird

    got some weather comin' - adjust schedule?

    It's not injected and it's bone-in. Chamber temp is more like 250 because the wind makes it dip a little from time to time. Just stuck a meat probe in and the one on the lower rack is at 115 IT after not quite 3 and a half hours. I know the one on the rack right above is probably not at the same...
  20. yardbird

    got some weather comin' - adjust schedule?

    Wind break actually isn't anchored. The sides are pieces of solid core door. They weigh a ton. They are about.... hmmmm... 5 feet tall? Somewhere around there. The back is a partial sheet of T-111. 4 feet wide and I think it was 4 ft tall as well. In the spring I'm going to build an actual...
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