o.k so I've read it all and my brain is awash with a hundered different ideas on how to smoke a chicken or a turkey, so here's what I've been doing so far, I've smoked about 6 turkeys this way and they seem to come out just fine, but i'm willing to listen to suggestions on how to improve my smokes. I'll be doing a couple of turkeys and a couple of chickens on Sunday,
on friday I'll take the two thawed turkeys and rub them down inside and out with Kosher salt and seal them in a plastic bag over night in the frig on saturday night I'll take them out and wash all the salt off, then I'll rub them down with a little oil and my favorite spice mixture I buy locally , on sunday I'll take them out of the fig again tie them off with some stainless steel wire and put them in the smoker that's been heated to around 250 degrees,
my two chickens I'll rub down with poultry spice on saturday night and put them in the frig sunday morning I'll put them on beer can stands with some coke or pepsi in place of the beer
my pork roast will be just rubbed down with some musterd and crushed cloves and put in the smoker sunday morning.
so that's how I've been doing it, I'll watch the temp and try to maintane a steady 250 to 300 degrees using lump charcoal as a base and cherry wood pieces from a lumber mill starting with the turkeys and the pork at around 7 am and adding the chickens around 10 am I figure to have the gang over to eat by around 5 pm
so? what do yas all think, I'm open to fine tuning give me any and all suggestions I'll try what sounds good and leave the rest, but I'll thank you just the same for you input so bring it on I'll be waiting :-)
on friday I'll take the two thawed turkeys and rub them down inside and out with Kosher salt and seal them in a plastic bag over night in the frig on saturday night I'll take them out and wash all the salt off, then I'll rub them down with a little oil and my favorite spice mixture I buy locally , on sunday I'll take them out of the fig again tie them off with some stainless steel wire and put them in the smoker that's been heated to around 250 degrees,
my two chickens I'll rub down with poultry spice on saturday night and put them in the frig sunday morning I'll put them on beer can stands with some coke or pepsi in place of the beer
my pork roast will be just rubbed down with some musterd and crushed cloves and put in the smoker sunday morning.
so that's how I've been doing it, I'll watch the temp and try to maintane a steady 250 to 300 degrees using lump charcoal as a base and cherry wood pieces from a lumber mill starting with the turkeys and the pork at around 7 am and adding the chickens around 10 am I figure to have the gang over to eat by around 5 pm
so? what do yas all think, I'm open to fine tuning give me any and all suggestions I'll try what sounds good and leave the rest, but I'll thank you just the same for you input so bring it on I'll be waiting :-)