Smoked turkey discussion

[David Halcomb]

I have way over smoked a turkey in the past and want to avoid that tomorrow. I will be using my new vertical wood burning smoker. Foil the turkey for parry of the smoke?

Thanks

 

[tallbm]

I have way over smoked a turkey in the past and want to avoid that tomorrow. I will be using my new vertical wood burning smoker. Foil the turkey for parry of the smoke?

Thanks

Hi there and welcome!

I would say first and foremost, make sure you are getting Thine Blue Smoke (TBS). If you are then you will likely not oversmoke your turkey unless you are applying a lot of wood smoke all at once. Thick white smoke = bad bad bad smoke so don't apply much of that.

If you can't control your smoke very well then limit the amount of time you apply smoke. So maybe 30 minutes of smoke at a time.

My hope is that you can really control your smoke and that should be the ticket. Best of luck :)

 

[SmokinAl]

If your using a stick burner, then just keep the fire hot & keep a good coal bed. Most if the time you should just see very little smoke & mostly heat coming out of the stack.
Al

 

[David Halcomb]

If your using a stick burner, then just keep the fire hot & keep a good coal bed. Most if the time you should just see very little smoke & mostly heat coming out of the stack.
Al

Going for this as I type. Looking for heavy heavy coal bed before I start. Thanks guys.

 

[David Halcomb]

Thin Blue Smoke it is.


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[David Halcomb]

Heavy coal base makes the difference.

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[tallbm]

Looks like you are well on your way my friend! :)

 

[David Halcomb]

Perfect. Just an inch or so of pink in the meat.

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[dogboa]

Perfect. Just an inch or so of pink in the meat.

.View attachment 345242 View attachment 345243

Nice deep mahogany colored skin! I did mine on the BGE using lump and pecan chunks. Didn't get that deep color as I normally get on the offset, but the aroma and taste were perfect. Nice job there!

 

[David Halcomb]

Thanks.