Turkey smokers please read

[tjclem]

I am smoking my first turkey on Friday and want to know how you all do it. I have a weber smoker. This one

http://www.amazon.com/Weber-721001-S...9762633&sr=8-1

I have had great success with chunks of pork but want to do a whole turkey. To brine or not to brine? What woods to use etc.etc.etc. Thanks .Tom


any links to things you all have tried and KNOW work would be great too.

[Mark Wilson]

[Rocks]

Originally Posted by Mark Wilson

Nothing like good catnip.....

[Pilgrim]

Glad to help. I've been smoking a turkey for major occasions for years.

Brining a turkey keeps it more moist, and I recommend it. My brine recipe is simple. I use a 5-gallon bucket (like the orange ones Home Depot sells) for brining. Two gallons of water is about enough to submerge anything up to a 20-pound turkey.

To each gallon of water I add one cup of pickling salt and one cup of brown sugar. I also dump in as much maple syrup as I feel like. Mix well, slide the turkey into the bucket and cover it I usually brine for around 12 hours but timing isn't critical. Keep it under 40 degrees - either clean out a BIG space in the fridge or if the garage is cold, that works great. We have a second fridge in the basement that holds a bucket.

In my smoker I use charcoal briquets as the primary fire source - get the ones which are NOT self-lighting, because you don't need the lighter fluid stuff in your dinner. I use a chimney-style fire starter.

I get a bed of briquets going, and I have a second bucket with water and chunks of hickory, mesquite or apple wood waiting. (Just drop the wood in water and let it soak.) I drop 4-5 decent chunks of wet smoking wood on the briquets. I add briquets about once an hour, smoking wood as needed.

The bird gets brined, and I usually brush it down with cooking oil at the time I insert it in the smoker. I brush on cooking oil once an hour for the first three hours or so. Rotate the bird and turn it over as visual evidence tells you is needed. Pour out fluids from the internal cavity.

Average smoking time once the smoker reaches smoking temp (200 degrees +) is a bit more than one hour per 5 pounds of bird. We usually have around a 20-pound turkey, and 5 hours is about enough to smoke it. Use a meat thermometer and make sure the interior of the breast meat is 180 degrees before you remove it from heat.

I remove the bird on a metal platter, brint it in and give it at least 30 minutes to cool before I start carving. Longer is better, because that dang bird is HOT when you take it out.

BTW - this is also a nice chance to smoke a chicken or two, or if the mood hits you, pick up 10-20 brats and throw them in the smoker. One hour is enough to smoke them well - then remove, cool slightly, and put in a zip-lick bag and freeze. They microwave beautifully.

You can also find a lot of info on smoking at http://www.thesmokering.com/

[tjclem]

Very cool thanks. I am shocked it cooks that fast. I will be getting a small one. The brining may be a problem we have a pretty small fridge.

We agree on woods for sure. I have some Mesquite scraps from pieces I am going to use a fretboards.

Where do I get pickling salt?

What internal temp do you get it to before pulling it off?

Do you cover it when you let it rest?

I imagine i will think of more questions.

We are playing a party on Saturday so i figured it was worth a try to make one and bring it if it turns out OK if not I will bring some brownies or something else.

Thanks..Tom

[Eublet]

Brining does help keep a turkey moist on a grill like that. My advice is to get a Big Green Egg, and it'll come out moist whether you brine it or not.

[tjclem]

Originally Posted by Eublet

Brining does help keep a turkey moist on a grill like that. My advice is to get a Big Green Egg, and it'll come out moist whether you brine it or not.

Your advice will have my wife shooting me. Thanks buddy!

[warwick.hoy]

I've never smoked a turkey but just to weigh in; 180 degrees is overdone for turkey breast even if you brine it (I always brine my birds). I know the FDA and the health department will disagree with me but you'll be fine at 165. You know those bureaucrats have our best interests at mind. It's a conspiracy to get us to eat dried out turkey for Thanksgiving.

That said you do want to get the dark meat up to 180 and the way to do that when you traditionally roast a turkey is to cover the breast meat in two layers of HD aluminum foil and leave the wings, legs and thighs uncovered (I actually tuck the wings under the back of the bird), that way by the time the dark meat reaches 180 the white meat will stay around 165. That's why I ignore those pop up timers. The mercury (yikes) in those things are meant to melt at 180 degrees which again is fine for dark meat, but desertification for white meat.

With regards to covering a turkey with foil when smoking it I don't know how to go about, but if the bird is smoked on it's back like you'd put it in an oven you should be fine. Don't cover the cavity or stuff the bird (stuffing adds to the cook time and can promote salmonella growth) , that way the smoke can reach the meat.

EDIT: Not trying to be argumentative. I've been doing it this way for years and roast turkey breast at work at the rate of two or three per week. 165 is the temp I go to and I haven't killed anyone or made anyone (myself included) sick.

My question is does the skin get crispy when you smoke a turkey? If not and you want cripsy skin,...wait till your about 10 or 15 degrees from you target temp (by the time you get there you'll probably have all the smokey flavor you need), remove the foil; brush with peanut or canola oil and then throw it in a 500 degree oven till it reaches the target temp.

[Eublet]

Originally Posted by tjclem

Your advice will have my wife shooting me. Thanks buddy!

That's what my wife used to say. I wanted a BGE for years, but they were just so darn expensive (she said). We went through one grill after another. Stainless steel, smokers, whatever. They all rust and wear out. I finally convinced my wife to take the plung, and many years later we still have the same grill. Haven't replaced a thing on it except bought a new grate. We cook all kinds of things on it, from breakfast foods to deserts. It's wonderful and makes food taste absolutely fantastic. I'm not slamming your Weber or anything, but seriously the BGE is just another level. If you like to grill, BBQ, bake, then it's for you. Made Tandoori Chicken a couple days ago. Incredible.

A word of warning. A BGE will ruin your ability to go out and enjoy a meal at a restaurant.

[tjclem]

so how long you been a sales rep?

Yes I have heard many good things about them..t

[warwick.hoy]

Originally Posted by Eublet

That's what my wife used to say. I wanted a BGE for years, but they were just so darn expensive (she said). We went through one grill after another. Stainless steel, smokers, whatever. They all rust and wear out. I finally convinced my wife to take the plung, and many years later we still have the same grill. Haven't replaced a thing on it except bought a new grate. We cook all kinds of things on it, from breakfast foods to deserts. It's wonderful and makes food taste absolutely fantastic. I'm not slamming your Weber or anything, but seriously the BGE is just another level. If you like to grill, BBQ, bake, then it's for you. Made Tandoori Chicken a couple days ago. Incredible.

A word of warning. A BGE will ruin your ability to go out and enjoy a meal at a restaurant.

You can always make your own homemade smoker out of unglazed terra cotta pots.



There are several tutorials online of how to do this as well as some videos (the Alton Brown one is the one that exposed me to the idea).

[Eublet]

Originally Posted by warwick.hoy

You can always make your own homemade smoker out of unglazed terra cotta pots.



There are several tutorials online of how to do this as well as some videos (the Alton Brown one is the one that exposed me to the idea).

I've seen folks doing that before, and I bet it works pretty good. The nice thing about the BGE though is the variation in ways you can use them, as a grill, or a smoker, or a hearth oven. I've cold smoked salmon and cheese 90 degrees, and brick-fired pizza at 650. You can sear steaks at 1200 degrees, or slow cook ribs at 275. I also have a 7 qt dutch over that I use on the BGE to cook chili, stew, bread, casseroles, etc. I clean out ashes once a month even though I cook on it 3-4 times every week.

I don't mean to sound like a sales person, but I can't help but get excited about it. Head over to eggheadforum.com and check out all the enthusiasts such as myself. I don't post a lot there, but it's a great place to see pictures of just how versatile the BGE is.

[tjclem]

Originally Posted by warwick.hoy

You can always make your own homemade smoker out of unglazed terra cotta pots.



There are several tutorials online of how to do this as well as some videos (the Alton Brown one is the one that exposed me to the idea).

I'll be..... pretty cool...t

[warwick.hoy]

Originally Posted by Eublet

I've seen folks doing that before, and I bet it works pretty good. The nice thing about the BGE though is the variation in ways you can use them, as a grill, or a smoker, or a hearth oven. I've cold smoked salmon and cheese 90 degrees, and brick-fired pizza at 650. You can sear steaks at 1200 degrees, or slow cook ribs at 275. I also have a 7 qt dutch over that I use on the BGE to cook chili, stew, bread, casseroles, etc. I clean out ashes once a month even though I cook on it 3-4 times every week.

I don't mean to sound like a sales person, but I can't help but get excited about it. Head over to eggheadforum.com and check out all the enthusiasts such as myself. I don't post a lot there, but it's a great place to see pictures of just how versatile the BGE is.

I didn't realize the Eggs were so versatile. I suppose you're pretty limited to how hot the burner can get with the DIY smokers.

I can't find any prices on the BGE but similar Kamado grills are expensive. Considering their versatility they seem like a worthwhile investment for a foodie.

[Eublet]

Originally Posted by warwick.hoy

I didn't realize the Eggs were so versatile. I suppose you're pretty limited to how hot the burner can get with the DIY smokers.

I can't find any prices on the BGE but similar Kamado grills are expensive. Considering their versatility they seem like a worthwhile investment for a foodie.

I think the XL's run for $1199, plus whatever accessories you purchase. I recommend the Large ($999) for most folks as the XL is too big and heavy for most unless you are hardcore. I'm going to add a Small egg to my collection soon so that I can cook foods at two different temps at the same time. It is a lot of money, but if you purchase new the ceramics come with a lifetime warranty, and they'll replace anything that breaks. Naturally the grates will deteriorate over time, and there is a metal hinge assembly for the lid that will need replacing sooner or later. That said, mine is 9 years old and shows no sign of quiting anytime soon. I used to go through gas grills every 3-4 years at $300 - $500 a pop. The BGE is a bargain if you consider that.

[warwick.hoy]

You gotta figure too,...quality professional ovens/ranges are about the same price but worth it if you put them through their paces. The same is true of anything you put in a kitchen. I much prefer my Shun Santoku over the $13 restaurant supply Santoku I was using. Those NSF Food Service knives need to be replaced after minimal use and sharpening whereas my Shun will become an heirloom.

[Eublet]

Originally Posted by warwick.hoy

You gotta figure too,...quality professional ovens/ranges are about the same price but worth it if you put them through their paces. The same is true of anything you put in a kitchen. I much prefer my Shun Santoku over the $13 restaurant supply Santoku I was using. Those NSF Food Service knives need to be replaced after minimal use and sharpening whereas my Shun will become an heirloom.

+1 I'm a huge fan of Shun and other quality knives. Well worth the money spent, as long as your spouse also treats them with the respect they deserve.

[Demon_Hunter]

Originally Posted by warwick.hoy

You can always make your own homemade smoker out of unglazed terra cotta pots.



There are several tutorials online of how to do this as well as some videos (the Alton Brown one is the one that exposed me to the idea).

Wouldn't it be easier and cheaper to just buy your own smoker?
http://www.naffziger.net/blog/2008/0...er-pot-smoker/

[warwick.hoy]

Originally Posted by Eublet

+1 I'm a huge fan of Shun and other quality knives. Well worth the money spent, as long as your spouse also treats them with the respect they deserve.

My Shun actually lives at work and the only other person that uses it is my Culinary School educated co-worker. I trust her with it but she has her own knives, so she only grabs mine in a pinch. I don't even let the dishb**ch clean it. I wash it myself and it does not go in the automatic dishwasher.

Originally Posted by Demon_Hunter

Wouldn't it be easier and cheaper to just buy your own smoker?
http://www.naffziger.net/blog/2008/0...er-pot-smoker/

Without going into a whole lot of research,...I'd see the metal smoker being cheaper than a BYOTCS; but if you read the section titled "Metal Smoker vs Flower Pot Smoker vs The Big Green Egg" you'll see why (IMO) buying a cheap smoker is not as good as building your own from flower pots. Ceramic is a better insulator of heat whereas metal is a good conductor of heat. It's the same concept as why a dense heavy cast iron skillet is tons better than a thin cheap metal pan (although a small teflon cheapo pan is great for frying eggs).

What I was suggesting was a cheaper alternative to a $1000 BGE.

[Eublet]

+1 to ceramics. It retains the heat better, and moisture to some extent I believe. The heat retention is critical on long, low and slow cooks. You can burn longer fires with less charcoal/wood, and they are easier to regulate. Metal smokers tend to fluctuate much more rapidly. Try maintaining a low temperature over an ice cold night in a metal smoker without some type of regulation.

I admit that I do cheat these days. I have a BBQ Guru DigiQ II that I use to keep my pit temps regulated. Literally, I can light the fire, bring it up to around 250 degrees, put several Boston Butts on, and close the lid. I might not open until 18 to 20 hours later, and the temperature never varies by more than 10 degrees. I could maintain that same temperature for 30-35 hours without having to add any charcoal. That's how efficient the 1.25" ceramics in the BGE are.