first time turkey cut up and on the smoker!

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smokemom

Smoke Blower
Original poster
OTBS Member
Jul 2, 2006
75
11
california
I soaked the turkey in brine of salt, garlic and onion powder, pepper and threw in some home grown rosemary sprigs and a basil leaf... smelled great this morning! I covered each piece with a bacon strip as was suggested somewhere on the forum. it has only been on for a few hours.

My smoker is an old weber barbeque that i put an electric hotplate on the bottom and put soaked wood chips on a pie tin....

i have it on higher than i did for the pulled pork... does that sound right? the wood chips get used up alot faster... should i lower the hot plate to medium high?

so far i have smoked salmon and that turned out great and the pulled pork was a big success with the in-laws!
 

icemn62

Smoking Fanatic
OTBS Member
Jun 20, 2006
489
10
Long Beach, California
I have never used a set-up like the one you are using, but to me it seems, things are doing fine. I only cook poultry at a higher temp to get the skin to crisp up. If possible please post some pics, I think it an interesting way to go about getting your smoke fix taken care of.
 

smokemom

Smoke Blower
Original poster
OTBS Member
Thread starter
Jul 2, 2006
75
11
california
thanks!

i dont have the technology to send you a picture, but i just took a peek and it looks great!

do you ever wrap it up in tin foil to keep it moist? is there something i should be mopping it with?
 

icemn62

Smoking Fanatic
OTBS Member
Jun 20, 2006
489
10
Long Beach, California
I don't usually wrap my birds, but then again, they are the most difficult thing for me to cook. I can do brisket, no problem, Pork Butt with my eyes closed, and I have to try and mess up on ribs, but the BIRD and I fight almost everytime on the grates.

I am in the habit of spraying everything I smoke about once an hour, but that gives me an excuse to not go do a honey do while BBQing
 

larry maddock

Master of the Pit
OTBS Member
Sep 27, 2005
1,070
11
BOURBON,MISSOURI
yo smokemom,
i luv your smoker.
i like people who adapt things to work again.

temperature control is the key to all
forms of cooking.

in my case i have a couple of thermometers
on each cook.
1 digital---1 old style analog round face.

air flow or circulation helps control chip burn.
 
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