You know you're in trouble when...

  • 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.
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.

dadwith4daughters

Meat Mopper
Original poster
Jul 21, 2007
225
11
Orlando, FL
...you're reading SMF instead of working at your desk. Hope nobody notices!

What a site! Such great ideas and info. Already took a look at the way some rigs were built and began changing mine. Am in Orlando and since finding this site have made 3-2-1 ribs twice, most recently Q'd 12 lbs of them. The neighbors now bring beer when they see my backyard smoking.

Am planning on doing a smoked turkey this weekend for a big party on Sunday. I know Jeff says never try this on your friends if you haven't done it before. I hope nobody throws up. Any thoughts on this would be appreciated.

Thanks in advance for all your input.

Mike
 
welcome to smf.. if the beer is too free flowing and someone pukes -ya can blame it on the beer.
icon_eek.gif
 
Welcome, sounds like you may have your hands full with 4 dots, i only have a pair.
 
Welcome to the SMF. Looks like you're gonna have your hands full, make sure they have a few cold ones before you serve, it always enhances the taste.
 
Sounds to me like a perfect reason to expand the shotgun collection, oh, and any cleaning gear associated with them :)

EDIT: Darn where's my manners... Welcome aboard Mike!!!
 
Welcome aboard Mike, glad you joined us!

I feel your "pain"... we have 4 daughters also, and almost 12 grandkids!
PDT_Armataz_01_07.gif


Have fun!
 
Welcome to SMF, Mike. There are plenty of good tips for doing turkeys right here at Smoking Meat. One bit of advice-if you're going to do a whole intact bird, try not to go over the 12 lb. range. If you got a larger bird, spatchcock it (cut out the back bone and lay it out flat). I find that if I break the keel (breast) bone the bird will lay flater. Makes for a nice presentation.
 
Welcome to SMF the best BBQ site on the net
icon_exclaim.gif


I did my first turkey last Thanksgiving, before finding SMF, it turned out great. It was a 16# bird & I used a recipe that came with my CG & it didn't call for a brine. It was wrapped in wet cheese cloth & mopped every hour. WOW was it good.
PDT_Armataz_01_34.gif
 
My vice president happens to be a smoking addict as well, so I proudly display the forums when he comes by! In fact, he gave me his old Luhr Jensen Little Chief which started my spiral into this amazing world!
 
Gypsy, sounds like you got the same surprise I did...my oldest is 16 with my youngest at 4. Congrats on your 11wk old. And great point on the beer flow...puke on beer not turkey.

As for shot guns, my wife won't hear of it. Baseball bats work fine.

I'll take a picture of the bird whether it's worthy or not. Just got to figure out where to post it.
 
Dutch, I've done that before on chickens but never thought of it before on turkeys. Do you lay the bird upside down to keep the breast meet from drying out? Also, if I do the bird without spatchcocking it (great word-never heard that one before), I'm assuming I don't tie the legs like you would in the oven?
 
Yup... 12. In fact, #12 just made his presence yesterday! Gotta love 'em!
PDT_Armataz_01_34.gif
 
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.
Clicky