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Started By
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Anyone else just cranking up the smoker?
Posted on 11/26/15 at 12:50 am
Posted on 11/26/15 at 12:50 am
It has become kind of a Thanksgiving tradition for me to stay up late the night before thanksgiving to get the smoker going and get the bird on for tomorrow. While waiting, I always like to sip on a little whiskey and think back on the year. I hope all of you do the same 
12
Posted on 11/26/15 at 12:51 am to Spankum
Ran a turkey through the fryer a few hours ago to dial it in.
Thinking 9 o'clock to put the next one on
Thinking 9 o'clock to put the next one on
Posted on 11/26/15 at 12:54 am to fr33manator
quote:
Ran a turkey through the fryer a few hours ago to dial it in.
That's dedication. I'm intrigued to know what you do with the "test-run" turkey! Did your family have a fried turkey feast on the night before a fried turkey feast???
Posted on 11/26/15 at 12:56 am to LSUTigerDoc
Unfortunately, all my buddies/ lady friends etc. fell through.
So I've got a fried turkey with a few bites out of it all by my lonesome.
It was brined, injected, rubbed then stuffed with aromatics.
Anybody hungry?
So I've got a fried turkey with a few bites out of it all by my lonesome.
It was brined, injected, rubbed then stuffed with aromatics.
Anybody hungry?
This post was edited on 11/26/15 at 12:58 am
Posted on 11/26/15 at 12:57 am to LSUTigerDoc
quote:
I'm intrigued to know what you do with the "test-run" turkey!
Sounds like a good gumbo to me. That, or he is feeding way more family members than I care to be around.
Posted on 11/26/15 at 12:58 am to fr33manator
Mine will smoke from now until right around 11AM tomorrow...will need to reload charcoal and wood at around 6AM.
Posted on 11/26/15 at 1:00 am to Spankum
I smoked a turkey on a Orion cooker last year and it was great for a turkey. Done in two hours. I wouldn't prefer it for many other things, but for a turkey and time wise it was great.
Posted on 11/26/15 at 1:00 am to fr33manator
33 that turkey sounds legit. Wish I was nearby
Posted on 11/26/15 at 1:01 am to Spankum
how big of a bird?
Posted on 11/26/15 at 1:03 am to FLBooGoTigs1
In my bachelorhood I've learned to be quite the cook. To the point i get volunteered to cook for stuff now.
So I'm pretty confident.
Man, all I need is a girl who'll clean up after me. I'll feed her, take care of her, make her toes curl.
All she needs to do is clean and put out. I'd be set
So I'm pretty confident.
Man, all I need is a girl who'll clean up after me. I'll feed her, take care of her, make her toes curl.
All she needs to do is clean and put out. I'd be set
Posted on 11/26/15 at 1:04 am to Spankum
Spank that is a long smoke time. I bet that bird will have some flavor.
Posted on 11/26/15 at 1:12 am to Spankum
I know it might be tradition but I've smoked a turkey for 8 hours and smoked one for 3 hours. Same great taste except skin is way better on the 3 hour turkey. Why smoke so long?
Posted on 11/26/15 at 1:20 am to Sherman Klump
Yea I switched to a 3 hour smoke for turkeys. I butterfly the turkey and try to smoke around 300 degrees.
Posted on 11/26/15 at 1:32 am to Lester Earl
Bird is 19.5 lbs...I could probably push it, but My smoker cooks pretty low temp and there is no way I could get a turkey done in 3 hours with it....actually, thee cooking charts tell me that I would have to cook a little over 4 hours at 350 degrees and my smoker won't nearly do that.
Since I like very heavy smoke and the timing works out, I just stick with the low and slow methodology that I have used for over a decade.
Since I like very heavy smoke and the timing works out, I just stick with the low and slow methodology that I have used for over a decade.
Posted on 11/26/15 at 1:35 am to Spankum
Almost 20lb bird is quite large. Low and slow adds lot of good flavor, just hate that the skin gets sort of rubbery.
Ever add a nice sear at the end or do you just remove the skin?
Ever add a nice sear at the end or do you just remove the skin?
Posted on 11/26/15 at 1:53 am to UltimaParadox
The skin does get a bit rubbery...I have finished it off with a hotter fire before and the skin did crisp up nicely, but I also had some parts of the bird dry out some due to the higher heat.
My family doesn't care for the skin too much anyway, so I just rather keep the bird very moist and forgo the skin.
My family doesn't care for the skin too much anyway, so I just rather keep the bird very moist and forgo the skin.
Posted on 11/26/15 at 1:57 am to Spankum
Did you brine it?
Posted on 11/26/15 at 2:22 am to fr33manator
I usually crank up the smoker the night before, too. That way, when the turkey comes out of the smoker, early in the morning, I can throw it in the trash before the garbage man passes by my house. Turkey is horrible.
Posted on 11/26/15 at 6:42 am to Sparkplug#1
I was planning on doing a smoked turkey today on my Big Green Egg (not so subtle BGE pumping) but we are in the hospital.
I smoked a 22 lb turkey last year and it had an inch smoke ring on it. One of the best turkeys I've ever had. Made two earlier this year and they were delicious as well.
I smoked a 22 lb turkey last year and it had an inch smoke ring on it. One of the best turkeys I've ever had. Made two earlier this year and they were delicious as well.
Posted on 11/26/15 at 6:43 am to Spankum
Mine is brining, will put it on about 2pm.
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