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I have a theory that the frying will take away some of the smoke flavor, so I'm trying to get a deep smoke flavor before I drop it in the bath.
I started smoking it at about 7:30a this morning and coldsmoked it for 2 hours. Since it was 30° outside I didn't worry too much about the danger zone. Even still, I put my probes in to monitor. I knew my AMZNPTS generates some heat, and sure 'nuff it got my smoker up to 63° and the turkey hit 40° by 9:30a. So 2 hours of cold smoke and now I got the smoker set at 220°.
My plan is to get the IT to no more than 145° and then finish it in the fry bath. We plan to eat around 1, but I have no idea how long it will take in a 325°-350° fry bath to get to 165° at the breast.
Pay Dirt!
Miners term for rock with enough of the desired ore to be profitable/worth mining.
Miners term for finding a ore/mineral vein of significant value.
Eureka!
Greek word used to celebrate the discovery of a invention or discovery.
Translation; "I've found it!"
Y'all, I really thought the turkey was dryer than my normal smoked turkeys, but then I thought I was just being overly-critical because it was T-Day and we had guests over.
Then I cut into my bonus smoked breasts tonight and one of the guests walked by and snagged a piece. Next thing I know, everyone was bustin' out leftover sides and asking me to leave the smoked turkey out instead of vacuum-packing it.
Turns out, EVERYBODY thought my SmoFried turkey was dry, but my smoked turkey was the most moist turkey breast they'd ever eaten and they were blown away by the smoked flavor.
I never thought a SmoFried turkey would turn out dryer than a smoked turkey. But after their reaction, I don't think I'll ever SmoFry another turkey as long as I live.