first turkey!

[sawhorseray]

 

[dirtsailor2003]

This is Q-VIEW!!

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• dirtsailor2003
• Nov 10, 2014

Any photos having to do with smoking or grilling!

Here's a handy list of smoking Acronyms used here: (it looks blank, just scroll down)

http://www.smokingmeatforums.com/a/smf-acronyms-definitions

 

[sawhorseray]

Ha, cool, thanks for that! About the only ones I knew were EVOO and BGE. RAY

 

[jgorm]

I've smoked at least 10 turkeys now.  I aim for a 14lb.  I brine then the night before and previously I had a crappy brickman smoker from the depot and it was hard to get it over 225.  I'd smoke it right about 225 for 8 hrs. I lace bacon over the bird during the entire smoke.  Comes out perfect every time.  Now I have a WSM, but I'm still going to aim for <250F for >6hrs while watching the temp of the bird.  

 

[skguy2]

I have smoked many turkeys in my Masterbuilt electric smoker with great results. I don't brine my birds either. I rub it with salt, pepper, garlic and onion powder. Than I smoke it til done.

 

[smoker21]

I've smoked probably 25 Turkeys on my MES 40.  I have never used pink salt on poultry. I bet I've smoked near 800 pounds of chicken and I have never made anyone sick either!

The only things I do is split the bird in half and brine for at least 12 hours.  Then it's 250-260 for 2-3 hours than up to 325 until 165' in the breast/thigh.  If I want extra smoke I use my AMNPS for the first 3-4 hours.

BTW...  I have a 14 pounder on the MES right now!!

Good luck.

 

[smoker21]

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• smoker21
• Dec 2, 2014

5.5 hours @ 250. In foil now. Dinner in about an hour