• 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.

Los Angeles Smoke-man


Joined Nov 25, 2013
Hello All!

What a great forum!  I currently have a Masterbuilt propane smokehouse that I've been using for 3 years now.

I've been reading about tips to 'mod' the wood pan using foil for the slats to prevent flareups that I plan to do, but I had another question...


I always smoke 2 turkeys for T-Day.  I normally get pretty good results using a 12 hr brine and normally smoke with Apple and Apricot. However, I've always thought the "crispy skin" I loved so much from oven cooking wasn't possible with "low and slow" smoking. Recently, I've been reading that some on this forum kick the heat up to 300 and get that crispy oven style skin.

Is it this simple?  Increase the heat and shorten the time?  Any tips would be great.  

Thanks so much!



Epic Pitmaster
Joined Oct 7, 2012

I see this is your first post. When you get a chance will you drop by roll call so we can all give you a proper SMF welcome?

Now to the turkey. It is pretty much that simple. It will take 325-350 to get crispy skin. Poultry does not does not get more tender from the low temps.It will however get a smoker flavor. If you want to stay low for flavor then kick the heat up for crispy skin. Go for it. Remember to post a Qview

Happy smoken.



Thread starter
Joined Nov 25, 2013
Hi David!

Thanks so much for the info.  

I thought I was in Roll Call section.  So sorry.  I'll jump over there.

Many Thanks!


Legendary Pitmaster
OTBS Member
Group Lead
Joined Feb 9, 2009
Welcome to the group KB! You'll find that this is a great place to share ideas on smoking, grilling, etc. There are plenty of folks here who genuinely enjoy helping one another. Looking forward to your input, and just ask when you need anything...someone here will surely have the answer.

David's got you covered on crisp turkey skin...325-350* is a good range for poultry smoking.


gary s

Gone but not forgotten. RIP
OTBS Member
Joined Jan 6, 2011
Hello and welcome from East Texas. This is a great site, lots of information and great people that are willing to throw in their two cents worth on about anything  ........
[/h1][h1]  [/h1][h1]Gary[/h1]

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.