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Message
re: Smoking A Turkey Question
Posted on 11/23/14 at 1:59 pm to Luvpookie
Posted on 11/23/14 at 1:59 pm to Luvpookie
I typically inject with creole butter flavored Cajun Injector and then cook on a charcoal smoker for around 30 minutes per pound...so by my math, that would be 7 hours for your bird...
be aware that wind and ambient temp affect a smoker a hell of a lot...
my advice to you would be to smoke your turkey during the day on wednesday and then reheat it at a very low heat in the oven on Thursday...some folks here are likely to disagree, but I think that fricking up the turkey on thanksgiving day is a nightmare that I would rather not have to deal with...next year you will be able to have the bird come off the smoker just before lunch on thanksgiving...
be aware that wind and ambient temp affect a smoker a hell of a lot...
my advice to you would be to smoke your turkey during the day on wednesday and then reheat it at a very low heat in the oven on Thursday...some folks here are likely to disagree, but I think that fricking up the turkey on thanksgiving day is a nightmare that I would rather not have to deal with...next year you will be able to have the bird come off the smoker just before lunch on thanksgiving...
0
Posted on 11/23/14 at 4:54 pm to Luvpookie
Your questions were answered extremely well in that LINK which is chock-full of other valuable information.
Your time chastising me here could have been better spent reading that article, but if you still haven't, I will skim it and find your answers for you.
LINK
Your time chastising me here could have been better spent reading that article, but if you still haven't, I will skim it and find your answers for you.
quote:This, from the dreaded LINK...
i can only get my smoker to 225 normally and 250 on a good day.
quote:
If you have a smoker or grill that doesn't get to 325°F (some smokers won't, especially most gassers and electrics), you will need to cook longer. Don't sweat it. The skin will should still be brown because the Maillard reaction can still take place at lower temps, but at a much slower pace. Besides, the smoke is going to darken things, too. But you may not get really crispy skin. If the skin isn't crisp by the time it hits 145°F, put it in an indoor oven or on a grill at 350 to 400°F.
quote:According to the LINK, at 325 degrees it should take around 2.5 hours. Allow for more time at a lower temp for your challenged smoker.
Can someone give me an idea of cooking time for a 14 lb bird.
LINK
Posted on 11/24/14 at 2:14 pm to Degas
Posted on 11/26/14 at 1:51 pm to NOX
Has anyone smoked one at 325?
Can't decide what temp I want to shoot for tomorrow on the egg
Can't decide what temp I want to shoot for tomorrow on the egg
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