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turkey time...only 2 months late!
I have also asked myself that question. -
brisket done.JPG
- austinl
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- austinl
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Smoked Dip Adventure Trio
You're welcome. I still frequently make the hot wing and the jalapeno crab ones. I have up there to smoke for an hour but really its whenever everything looks all melted and delicious.- austinl
- Post #12
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Smoked Tomato Candy! q-view
I would use anything except the heavier ones such as; oak, mesquite, hickory. Pecan is a good middle ground and goes good with just about everything; one of my personal favorites. -
1st time smoking chicken
Fruit woods are perfect for poultry. The only reason to use a higher or lower temp is to change how long it is exposed to smoke because you can always crisp the skin up in a hot oven during the last part of cooking if that's your thing. Let me suggest something rather different to you for the... -
SMOKING A TURKEY HAVE QUESTIONS
Why would you want to puncture the skin with an injection? Its just going to run back out as it starts cooking as well as any moisture the bird contains its self. I think one of the great things about cooking whole-bird poultry is that the skin will hold a lot of moisture in. That being... -
Reheating a smoked turkey???
That'll happen; I've had two very close in size vary by as much as 4 hours before. It sounds like you got it handled, enjoy the turkey. I'm having a Christmas dinner today with a turkey I did yesterday. -
Reheating a smoked turkey???
Make sure you still have ventilation in your garage. I smoke stuff year-round and as long as the smoker will hold temp once its warmed up it shouldn't matter. I have a wood-fired pit so that means for me using a lot more wood and charcoal and patience waiting on it to warm up but no matter... -
Turkey First Time....Went Rogue...i think
165 internal temp is fully cooked for poultry. I think those guides on some thermometers were developed with a comfortable margin of error in mind. 185 is turkey jerky to me, lol... -
Reheating a smoked turkey???
Ohh, its an electric model. I was thinking of the little smoke-n-pit. If it was me I would start cooking it outdoors first and if you need to finish it off in the oven you likely won't notice much of a difference in flavor. -
Reheating a smoked turkey???
Why don't you have control over the heat? -
Reheating a smoked turkey???
I actually said in the last 2-3 hours of cooking. My reasoning is that should be plenty of time for the liquid/sauce concoction to take up some smoked-turkey flavors but not long enough to cook-down other flavors you may choose to use. I've also tried adding a light sauce after cooking but for... -
Reheating a smoked turkey???
Fully cook the bird ahead of time and in the last 2-3 hours of cooking place the bird in a roasting pan with about 1/2" of standing sauce, such as an appropriate mop or basting sauce for your particular meat. This will allow the sauce to pick up some of the flavor of the meat and the smoke... -
2 CHICKENS AND THEIR WOULD BE BABIES (Pterodactyl Eggs) With Q-View
You are correct; rubbery eggs are overcooked eggs. -
2 CHICKENS AND THEIR WOULD BE BABIES (Pterodactyl Eggs) With Q-View
I've tried the eggs several times and I would have to agree that the smoke doesn't penetrate but it does look cool. I did find the shell was very easy to pull off when cooked 100% in the smoker but I'm not sure if that had anything to do with the smoke or not. At the very least they don't take... -
Brisket Smoking
You'll get different results depending on what kind of smoker you have for the fat cap up or down. I wouldn't put a piece of foil down, just let that meat get hit with the heat and smoke directly. Personally I save the mop for foiling at the end; always seems to just run right off when applied... -
From hog leg to Christmas Ham- Thanks Pops!
Its hard to beat a homemade from scratch smoked ham. -
First smoked turkey - great results, but one question
Soaking wood does not allow them to burn (more like smoldering) which we all know is where that nice flavor comes from. Many folks on here use a pellet tray (see a-maze-n products) for the smoke in their MES instead of the factory chip tray because let's face it, those chips are about useless...
