I decided to test out my new BBQ-Guru PartyQ and smoked a naked turkey breast.
Loaded the 14.5" WSM with Kingsford Pro and a couple hunks of apple wood. Used my little Camp Maid folding charcoal starter to fire up 5 briquettes. Set the PartyQ to 285°f and let the party begin. Took just under 8 minutes for the lit charcoal to be ready to dump into the fire basket. The PartyQ had the smoker up to 285°f in 15 minutes. I let the smoker run for another 15 minutes then added the turkey. Temp dropped 15 degrees as expected when adding cold meat to the a smoker. The temp ramped right back up to 285°f within 5 minutes. I left it to be, monitoring both the turkey and pit temp with my Meater+ therm. Everything matched up nicely and chugged along with no issues. Took 3 1/2 hours to hit 165°f. Wrapped the bird in foil then left to go meet some friends for our weekly trivia game we play at one of our food truck lots and tap house. Came back home a couple hours later and made a fantastic smoked turkey sandwee!!
Removed the skin and seasoned the bird with SPOG. Of course I boiled down the neck, skin for stock. Thinking I'll need gravy for a blue plate hot turkey sandwee.
Setting up for the minion method.
Five briquettes almost ready to join the unlit ones in the fire basket.
Lets do this!
Here we go!
Done!
YUMM!!!!
Toasted dill rye, mayo, Guldens, black pepper, tomato, spinach.
Enjoy!!!!!
Loaded the 14.5" WSM with Kingsford Pro and a couple hunks of apple wood. Used my little Camp Maid folding charcoal starter to fire up 5 briquettes. Set the PartyQ to 285°f and let the party begin. Took just under 8 minutes for the lit charcoal to be ready to dump into the fire basket. The PartyQ had the smoker up to 285°f in 15 minutes. I let the smoker run for another 15 minutes then added the turkey. Temp dropped 15 degrees as expected when adding cold meat to the a smoker. The temp ramped right back up to 285°f within 5 minutes. I left it to be, monitoring both the turkey and pit temp with my Meater+ therm. Everything matched up nicely and chugged along with no issues. Took 3 1/2 hours to hit 165°f. Wrapped the bird in foil then left to go meet some friends for our weekly trivia game we play at one of our food truck lots and tap house. Came back home a couple hours later and made a fantastic smoked turkey sandwee!!
Removed the skin and seasoned the bird with SPOG. Of course I boiled down the neck, skin for stock. Thinking I'll need gravy for a blue plate hot turkey sandwee.
Setting up for the minion method.
Five briquettes almost ready to join the unlit ones in the fire basket.
Lets do this!
Here we go!
Done!
YUMM!!!!
Toasted dill rye, mayo, Guldens, black pepper, tomato, spinach.
Enjoy!!!!!