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Message
Anyone else up this early smokin their turkey?
Posted on 11/22/12 at 5:19 am
Posted on 11/22/12 at 5:19 am
Been going now since about 4:45am. Hopefully be finished for noon.
9
Posted on 11/22/12 at 5:34 am to Lambdatiger1989
No, but smoked a Marlboro already. 
What smoker/temp/wood are you using? Leftover smoked turkey makes killer turkey salad, fwiw.
What smoker/temp/wood are you using? Leftover smoked turkey makes killer turkey salad, fwiw.
Posted on 11/22/12 at 5:40 am to OldHickory
Have the Kamado Joe fired up to 225 degrees. Using a mix of sugar cane and apple wood.
Posted on 11/22/12 at 6:04 am to Lambdatiger1989
I just put mine on a few minutes ago. First time to try and smoke a turkey (breast). Trying to keep the tmep 225-240. Apple wood chips.
Posted on 11/22/12 at 6:08 am to Lambdatiger1989
Just added to my fire .
Posted on 11/22/12 at 6:32 am to OTIS2
Just checked, bird at 120 degrees. KJ 225 degrees.
Posted on 11/22/12 at 6:53 am to Lambdatiger1989
My first turkey in my KJ! Put the bird in at 5:40, the temp shows to be around 250. This is a 15 pound turkey which is at the top end of the weight range for smoking as I understand. I have the heat deflector with a pan of water on it. I forgot to throw in the soaked hickory chips so we will do that in a while. Any tips for me from any experienced cooks?
Posted on 11/22/12 at 7:18 am to AthensTiger
Go easy with the hickory smoke would be my only advice. Too much can overpower poultry.
Posted on 11/22/12 at 7:20 am to AthensTiger
I do apple/Cherry with my poultry on the smoker.
Posted on 11/22/12 at 7:53 am to Lambdatiger1989
quote:
Using a mix of sugar cane.
Please explain. I have never heard of this.
Posted on 11/22/12 at 8:26 am to Janky
I cut up about half a stalk of sugar cane and use that as my smoking wood. I was a little short this year, so I mixed in some apple wood. I got the recipe from Tom Fitzmorris here is the link for the recipe It comes out amazing. This is the third year that I'm doing it.
Posted on 11/22/12 at 8:29 am to Lambdatiger1989
Well I put my 22 lb in the oven at 5:30. I'm not a big smoked fan.
Posted on 11/22/12 at 9:12 am to Lambdatiger1989
I put a 13# on at around 8. It is cooking too hot right now (about 300). I am using hickory and cherry.
Posted on 11/22/12 at 9:31 am to Lambdatiger1989
Someone posted this link Everything you ever wanted to know about turkey but was afraid to ask
Spent too much time last night reading this great link. Prepped 21# bird as directed in the link. Put it on at 9am BGE currently at 331F and bird at 76F. It's supposed to take 3.5-4 hours. I hope it comes out great since it allowed me to sleep in this morning. Usual wake up time on Thanksgiving is 5-530 for a long smoke.
Couple of chunks of Apple for a gentle smoke.
Spent too much time last night reading this great link. Prepped 21# bird as directed in the link. Put it on at 9am BGE currently at 331F and bird at 76F. It's supposed to take 3.5-4 hours. I hope it comes out great since it allowed me to sleep in this morning. Usual wake up time on Thanksgiving is 5-530 for a long smoke.
Couple of chunks of Apple for a gentle smoke.
Posted on 11/22/12 at 9:47 am to ruzil
quote:
Spent too much time last night reading this great link. Prepped 21# bird as directed in the link. Put it on at 9am BGE currently at 331F and bird at 76F. It's supposed to take 3.5-4 hours. I hope it comes out great since it allowed me to sleep in this morning. Usual wake up time on Thanksgiving is 5-530 for a long smoke.
I do this quite a lot on my BGE. I call it smoke/roasting. I only do it with things I want just a touch of smoke on like chicken, turkey, or steaks. I have a breast that I'm going to put on around noon. Cook it at 350 using the plate setter and throw a little apple and pecan wood in there for flavor.
Posted on 11/22/12 at 9:52 am to Aubie Spr96
IMO, turkey lends itself better to using a higher temp. Low and slow is for breaking down connective tissue. Not a lot of that on a turkey. You risk a dry bird.
Posted on 11/22/12 at 9:59 am to Lambdatiger1989
Smoked mine yesterday, saved the drippings and made the gravy with it, its the tits. Having Thanksgiving at 11 then headed to Fayetteville 
Posted on 11/22/12 at 10:30 am to SomewhereDownInTX
Finished smoking mine at 1am I thought is would get done a little faster but I smoked for 8 hrs on 225 then the last 2 hrs I cranked it up to 275.
It turned out great! I shot it up with 1/2 cajun injector 1/2 apple juice, stuffed it with apple slices and onions. I used peach wood, first time I've ever used it and it's great. It gave it a mild sweet smoke taste. I'm gonna have to try it out on some pork.
It turned out great! I shot it up with 1/2 cajun injector 1/2 apple juice, stuffed it with apple slices and onions. I used peach wood, first time I've ever used it and it's great. It gave it a mild sweet smoke taste. I'm gonna have to try it out on some pork.
Posted on 11/22/12 at 10:48 am to Lambdatiger1989
I'm 5 degrees from being done. The KJ has performed like a champ as usual. Can't wait to taste.
Posted on 11/22/12 at 10:53 am to Lambdatiger1989
Took my 2 breasts off a couple hours ago. Wrapped in tin foil and put in an ice chest. Just brought them to the parents and sliced them up. They were awesome. Thanks for the help and suggestions on the brine. Im a believer. Happy Thanksgiving everyone!
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