Disclaimer..... This is my FIRST ever video so don't be too critical about my "lack of skills"....
Many folks have noted acrid, creosote flavor in their foods... The remedy that works for me is lots of air and thin wispy blue smoke....
Below is my smoker running this AM and there is a turkey in it.... after about 2-3 hours the bird will go in the oven to finish cooking....
That's so the smoke is mild and I can get a "crisp" not rubbery finish on the skin....
I mostly use Todd Johnson's Pitmaster's Blend of pellets because of their mild flavor that everyone can appreciate...
Dave
I tried to figure out how to stop the other videos from showing up at the end of this video, but it outsmarted me..... Dave
+++++++++++++++++++++++++++++
And here is the Turkey.... 3 hours of Pitmaster's Choice Pellets..... 1 full row of pellets... about 4 ounces of pellets....
Turkey was brined overnight... Rinsed and dried .... put in refer overnight with damp paper towel covering the bird....
Came out pretty good...... Nice light color... light smoke... should be a nice light flavor of smoke also.... The dry skin allows for an even smoke.... No acidic taste... no creosote taste... Dave
As the bird cooks in the oven, tented with foil, the smoke should permeate the meat nicely..... This bird is going for a Christmas present so this is the last you will see of it..... Sorry, no money shots this time......
Dave
Edit to add turkey picture...
Many folks have noted acrid, creosote flavor in their foods... The remedy that works for me is lots of air and thin wispy blue smoke....
Below is my smoker running this AM and there is a turkey in it.... after about 2-3 hours the bird will go in the oven to finish cooking....
That's so the smoke is mild and I can get a "crisp" not rubbery finish on the skin....
I mostly use Todd Johnson's Pitmaster's Blend of pellets because of their mild flavor that everyone can appreciate...
Dave
I tried to figure out how to stop the other videos from showing up at the end of this video, but it outsmarted me..... Dave
+++++++++++++++++++++++++++++
And here is the Turkey.... 3 hours of Pitmaster's Choice Pellets..... 1 full row of pellets... about 4 ounces of pellets....
Turkey was brined overnight... Rinsed and dried .... put in refer overnight with damp paper towel covering the bird....
Came out pretty good...... Nice light color... light smoke... should be a nice light flavor of smoke also.... The dry skin allows for an even smoke.... No acidic taste... no creosote taste... Dave
As the bird cooks in the oven, tented with foil, the smoke should permeate the meat nicely..... This bird is going for a Christmas present so this is the last you will see of it..... Sorry, no money shots this time......
Dave
Edit to add turkey picture...
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