It's Sunday morning and I'm smoking a turkey

[Symarip]

I don't know why, I just wanted to smoke one. Unfortunately, gobble-gobbles don't smoke in the traditional way of super low heat (225 degrees) because the skin then doesn't sizzle and it turns into a floppy mess. The heat has to be up near 350 for a proper cook but in order to have an evenly heated bird in the smoker, the water pan is placed in empty to deflect the heat off of the coals.

Maybe I'll take a picture when I'm done. MMMMmmmm. Turkey.

[Inchworm]

1. Sounds yummy

I haven't mastered the smoker yet.

The things that come out of it are delicious though! :9

:hi:

[LostinVA]

2. Filtered or non-filtered?

[billyskank]

3. I'd think it would be difficult to light.

[Symarip]

4. Best 150 bucks I've ever spent: The Weber Smokey Mountain Cooker

This thing is genius. Unlike the super cheap R2D2 looking Brinkman crap at Wal Mart, the Weber "Bullet" actually holds temperature (I've personally done a 15 hour cook once). Clean up is easy. There are bigger cookers out there but for the money, the WSM is the way to go.





Oh. I roll my own.

[KittyWampus]

6. that would make an outstanding Holiday gift.

[Symarip]

7. You're right

I didn't think about that, but I don't know anyone besides me that would want one. Check on Amazon.

[hobbit709]

5. Do they make rolling papers in that size?

[azmouse]

8. DUDE!! That's how I did my Thanksgiving turkey!!!

That Weber smoker is the best evah!

I put water in the pan though. I don't care about the skin being crispy. I prefer the meat juicy and water does that.

What wood do you use to smoke? We used to use mesquite but found that a bit strong. Now we use mulberry and it imparts a nice soft smokey taste to the meat.

Salmon will smoke wonderfully in that Weber also. It gets done to perfection in about 3-4 hours. We smoke 6-7 pounds of salmon at a time. Just remember to lightly brine the salmon first.

[Symarip]

9. I used mesquite once

That was enough for me. It's too intense. I find that cherry and apple are usually the best for turkey and chicken. for tougher meat like pork butts and brisket, I'll toss in a chunk or two of oak.

MMMmmm. Turkey.

[sohndrsmith]

15. ya, mesquite and turkey don't appeal (to me, anyway). Mesquite is way strong nt

[Heidi]

10. I woulda loaned you a cigarette, if you'd only asked.

I assume you're of age.

[BrklynLiberal]

11. mmmm yumyum

[Symarip]

12. *** PICTURE UPDATE ***

Another 45 minutes or so to go. :)

[mcctatas]

13. How did it taste?

That is the important question :P

[Symarip]

16. MmmmHmmmm

Made a bbq turkey sandwich just now. Nom nom nom.

[mcctatas]

17. ...

that is not on the hangover diet, but I hope it was delish! :toast:

[sohndrsmith]

14. smoking a turkey? That's nothing - I married one... All kidding aside,

that a pretty challenging undertaking, how long will it take? You using any type of aromatic wood, too?