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Started By
Message
BGE Turkey (skin burning)
Posted on 12/19/19 at 3:40 pm
Posted on 12/19/19 at 3:40 pm
My typical setup is plate setter, pan of water/apple juice, grate, then turkey on top of all that. Cook in the 325-340 range. Soak the hickory chunks in water. Wet brine the bird.
Meat comes out great and juicy but I have always had an issue with the skin burning or turning too black and separating away from the meat (on the breast).
Have looked at several methods. Some call for lower temps but people complain about skin not crispy. Some call for 350 temps for skin to be crisp.
I recently read that soaking the wood, or too much wood, can cause the skin to burn/separate.
Any suggestions/ideas of what I am doing wrong?
Meat comes out great and juicy but I have always had an issue with the skin burning or turning too black and separating away from the meat (on the breast).
Have looked at several methods. Some call for lower temps but people complain about skin not crispy. Some call for 350 temps for skin to be crisp.
I recently read that soaking the wood, or too much wood, can cause the skin to burn/separate.
Any suggestions/ideas of what I am doing wrong?
4
Posted on 12/19/19 at 3:44 pm to captainahab
Do you have any sugar in your rub?
ETA: What size BGE do you have?
ETA: If you do breast side up, does it sit very high in the dome of the egg?
ETA: What size BGE do you have?
ETA: If you do breast side up, does it sit very high in the dome of the egg?
This post was edited on 12/19/19 at 3:47 pm
Posted on 12/19/19 at 3:48 pm to SmokedBrisket2018
No sugar. I rub down with EVOO then Tony's, garlic powder, and some other herbs. Last time I did a mayo rub (in place of EVOO) but that did not seem to make a difference.
Thanks for the reply!
Large Egg
Breast up
Since I have a decent sized water pan (the grate sits on top), the bird is high up in the dome.
Thanks for the reply!
Large Egg
Breast up
Since I have a decent sized water pan (the grate sits on top), the bird is high up in the dome.
This post was edited on 12/19/19 at 3:50 pm
Posted on 12/19/19 at 3:58 pm to captainahab
I think it's a combination of it sitting up high in the dome and running it at 325+.
High up in the dome runs hot. Sometimes 40-50 degrees hotter than the grates.
I would try 2 things to see if it helps:
Lower your temp by 50 degrees
or
Spatchcock the bird for a more even cook and it also won't sit high up in the egg. Spatchcock
High up in the dome runs hot. Sometimes 40-50 degrees hotter than the grates.
I would try 2 things to see if it helps:
Lower your temp by 50 degrees
or
Spatchcock the bird for a more even cook and it also won't sit high up in the egg. Spatchcock
Posted on 12/19/19 at 4:34 pm to SmokedBrisket2018
Many thanks SB2018! Will lower temps this round and see if that helps.
PS. The temps I am quoting are not at the grate. I am using the dome temp gauge on the BGE (and I have calibrated it with the boiling water method so it should be fairly accurate).
PS. The temps I am quoting are not at the grate. I am using the dome temp gauge on the BGE (and I have calibrated it with the boiling water method so it should be fairly accurate).
Posted on 12/19/19 at 4:52 pm to captainahab
Stop soaking your wood. You're using wood because you want to impart a smoke flavoring to the bird. For the wood to smoke, it needs to burn. For it to burn, it needs to be dry. But I doubt soaking your wood is what's causing your problem.
I'd lower the temp to 275 for the majority of the cook (until it hits ~140 in the breast) since it sits high in the dome then the last 30 minutes, kick your temp to 325+ to help with crisping the skin.
disclaimer: I don't own a BGE (but I've smoked an arse-load of turkeys)
I'd lower the temp to 275 for the majority of the cook (until it hits ~140 in the breast) since it sits high in the dome then the last 30 minutes, kick your temp to 325+ to help with crisping the skin.
disclaimer: I don't own a BGE (but I've smoked an arse-load of turkeys)
Posted on 12/19/19 at 9:19 pm to captainahab
I’ve had similar issues in the past. This year, I did 2 tings differently...
1. Spatchcock the bird
2. Dry brine. I always have done wet brine before.
I cook at 325-350, over lump with a few pecan chunks. I’ve read multiple places that you want to limit the amount of wood used for fowl.
This year was the best my bird has been in years. Not sure if it was the spatchcock or brine or both.
I plan on using this method from now on.
1. Spatchcock the bird
2. Dry brine. I always have done wet brine before.
I cook at 325-350, over lump with a few pecan chunks. I’ve read multiple places that you want to limit the amount of wood used for fowl.
This year was the best my bird has been in years. Not sure if it was the spatchcock or brine or both.
I plan on using this method from now on.
Posted on 12/19/19 at 9:42 pm to Chipand2Putts
quote:
Not sure if it was the spatchcock or brine or both.
Both
Posted on 12/20/19 at 5:01 am to SmokedBrisket2018
When spatchcocking a fair sized bird, will it still fit on a large BGE?
Posted on 12/20/19 at 7:04 am to captainahab
You do the same thing you would do when cooking in the oven-when the skin starts getting too brown you cover it with foil for the duration of the cook.
Posted on 12/20/19 at 11:40 am to captainahab
Garlic powder does burn
Posted on 12/20/19 at 1:39 pm to Croozin2
quote:
When spatchcocking a fair sized bird, will it still fit on a large BGE?
I think the max that would fit without getting creative would be a 15-pound bird.
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