• Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.

1st smoked turkey

redneck69

Smoking Fanatic
573
17
Joined Oct 26, 2010
started off soaking the turkey in brine overnight

35630e4e_brine.jpg


rinsed and patted dry with paper towels

next i injected melted butter with garlic and onion powder under the skin..sorry no pic of that

applied a dry rub mix

d69c51bd_seasoning1.jpg


next i applied a bacon

1cfed51a_bacon.jpg


i got my smoker up to 300 degrees with the help of a welding blanket..its a nice cool day today..38 degrees

here is a pic 3 hours into the smoking process

d783afe0_3hoursin.jpg


here are a few mods i have done to my charbroil smoker

575ee6c0_charcoalbasket1.jpg


cut, bent and bolted together a charcoal basket

3e484237_blockedexhaustport1.jpg


blocked off the original exhaust port

943b88f2_exhaustport1.jpg


reinstalled the exhaust port on the other side of the lid and installed a chunk of exhaust pipe to grate level, i also blocked off the rotisserie holes on each side of the lid

b5d6197a_heatplate1.jpg


with the help of a buddy that works as a h-vac tech..cut and bent a heat baffle plate.

sorry for the poor pic quality..used my cell phone..my rebel xti had dead batteries..

ill post more pics as i get them.
 

bmudd14474

Legendary Pitmaster
Staff member
Administrator
Moderator
OTBS Member
★ Lifetime Premier ★
Group Lead
9,046
2,194
Joined Jun 1, 2008
Looks great for your 1st bird. Great Job.
 

redneck69

Smoking Fanatic
Thread starter
573
17
Joined Oct 26, 2010
thanx to the forum and all the posts i've read...i need to thank everybody for what they have done and posted, that's how i've gotten this far with this 13 lb bird. 

i forgot to mention i've been keeping the heat around 250 degrees in my smoker with apple wood to flavor.
 

smokingnd

Smoke Blower
108
11
Joined Feb 9, 2009
That looks great, I have not tried wrapping my buzzards in bacon yet, maybe next weekend.  Thanks for the qview.
 

mballi3011

Gone but not forgotten. RIP
OTBS Member
SMF Premier Member
14,477
56
Joined Mar 12, 2009
icon_cool.gif


Now you said that this was your first turkey that you smoked???It sure looks like you are an old pro to me. now I haven't needed to lay bacon over the bird if you brine the bird. It will make it really the bird good and juicy itself.
 

redneck69

Smoking Fanatic
Thread starter
573
17
Joined Oct 26, 2010
0012a9f6_IMG00103-20101113-1508.jpg


internal temp at 155. almost ready to pull off and wrap in foil..the smoked bacon is awesome..i ate most of it already
icon_lol.gif
and we are at 6 hours and 25 minutes into the smoke
 

caveman

Master of the Pit
SMF Premier Member
1,798
15
Joined Feb 5, 2010
That is a fine looking bird.  You really are going to enjoy that bacon flavor that you imparted onto the bird itself.  I threw out my bacon after it was done as it was not crispy enough to me to eat but it did help as I had not brined the night before.
 

redneck69

Smoking Fanatic
Thread starter
573
17
Joined Oct 26, 2010
all i can say is...WOW...tender, juicy tons of flavor and a very nice smoke ring

160da045_IMG00104-20101113-1620.jpg
 

raptor700

Master of the Pit
OTBS Member
4,067
56
Joined May 20, 2010
Very nice bird, I'm gonna try my first brined turkey sunday! I have 2 Charbroils myself and I love the mods you have made to yours!
 

Latest posts

Hot Threads

Top Bottom
  AdBlock Detected

We noticed that you're using an ad-blocker, which could block some critical website features. For the best possible site experience please take a moment to disable your AdBlocker.