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I was a bit scared when I opened the smoker at 165 and took my first look at it, but one slice into it and all was good!   and nah.....not really bird business, just got tired of the grocery store chicken and wondering where it actually came from so decided to raise our own pheasants to reduce...

Interesting Foamheart......I may have to try that next time I"m smoking pheasants.  my boys and I just about have 24 roosters cleaned so far today.  160 birds to go.....we can sacrifice one to a new mayo experiment one of these days :)

It was delicious!  No worries on the inside being nice and juicy.  So, yes!, the turkey can be done with skin off and still turn out yummy.  Which is a good thing, because that's how hubby butchered my other 2 turkeys too :)

Just hit 165 IT after almost 6 hours.  It smells incredible.  Wrapped it in foil and am letting it sit for 20 minutes or so while hubby and I have a drink and the kids finish a card game their playing.  It's all golden brown and I'm crossing fingers that it's still moist and juicy inside.  I'll...

I pour olive oil in my hands and then rub it all over the bird before I put the dry rub on.   I've done this to chicken that I've removed the skins from in the past and it turns out good.  This is a first try on a turkey breast, but I'm thinking that if it works on chicken, it should work on turkey.

My husband butchered my turkeys yesterday since I was out of town (they're my little pets, so I don't hang around for butchering day). He left the smallest one in brine in the fridge for me to smoke today.  The breast alone is 11 pounds and the legs/thighs are seperate and I'll put them in...

looks delicious.  I raised 3 turkeys this summer and can't wait to give them a try in the smoker here in the next month or so 

My sons just texted me a picture of the two of them with a couple ducks they just shot this morning.  Pretty sure they'll have them in my fridge by tonight and be wanting me to smoke them up for dinner tomorrow or Tuesday.  Any advice on smoking a duck or two would be greatly appreciated.  I've...

We've always brined our birds without even realizing it.  Even back before the smoker.  Whether grouse or pheasant, we've always soaked them overnight in salt water and then rinsed and either cooked or froze them so I can't really say.  I've always thought skinless chicken would end up dry too...

There's the happy guy and his smoked pheasant.  Can't see the spicy dry rub ones too good, but the front ones are the ones basted with maple syrup...Yummy!

lol - We do have one picture and I'll try to get it onto here from my phone in the morning.  Just got home and settling in for a movie for the night :)  

It all turned out really tasty and nice and juicy.  We shared it with some friends of ours and my son was pretty proud of his accomplishments.  He's already talking about "next time".

I've been using a gas smoker for a few years now, mostly for wild game meats.  We are avid hunters and prefer the wild game meats over standard grocery store meats.  I have two boys, ages 12 and 14,and a husband that keep my freezer fairly well stocked with elk, venison, and grouse and have...

2 with a spicy dry rub and 2 being basted with a reduced maple syrup.   All the birds sat in a brine overnight of water and salt.  We debated adding some brown sugar, but didn't.  All the birds are skinless. My 14 year old son mixed up a dry rub this morning of Splenda brown sugar, chilli...