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Any smokers out there?

Old 11-17-2010, 04:08 PM
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Default Any smokers out there?

Thinking about doing a turkey for T-day. I have a Webber performer, and have done some pork, chicken, and what not but never a turkey. Help me with temp, time, rubs ect. Im cooking with charcoal and have had good luck holding a steady temp. What ya'll got?
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Old 11-17-2010, 04:41 PM
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I'm smoking a turkey on my BGE for the day. Having a small family I've only worked worked with the breasts. They come out great. Clearly small enough to not take all day yet provide food for the table and some leftovers.

I inject with a recipe I found in a cookbook, cook at 225 for about 6 hours or so. I use a pit temp and meat probe to help with temps.
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Old 11-17-2010, 05:44 PM
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this might help-

http://www.cookshack.com/Websites/co...0Turkey101.pdf

i like to do mine on the high side...275 to 325
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Old 11-18-2010, 03:26 AM
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Thanks for the link...good info
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Old 11-18-2010, 04:00 AM
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I use your standard Weber kettle charcoal grill (round one with three aluminum legs). Buy a good quality charcoal without lighter fluid. If you have never used a chimney type starter you get one. Most better hardware store, Home Depot, Lowes will sell them. Put charcoal in the top and paper in the bottom, A copy pieces of newspaper balled up works well.

Lay some charcoal on each side of the grill ( not in middle) this is called in direct heat. Start your coals and pour half on one side and the other half on the other. You know your coals are ready when they have the gray ash through out but hav enot shrunk down from the top of the chimney.Add cherry, apple or hickory chips for that smokey flavor. I add at the beginning, every hour. You only need a handful. If they are chips, sooking in water for while helps as well.

I use an aluminum foil pan and metal rack. Place the bird with some water (1/2 inch) in the bottom so it steams a bit.Salt and pepper the inside and outside of the turkey and cover with foil. Place on grill and let it go for an hour. Baste and check temp with meat therm. I keep this process going and it usually takes adding some charcoal and about three hours for a regular sized turkey. For the last hour remove aluminum foil to brown skin.

Gives a nice smokey flavor. Similar texture and look as oven but with smoakey charcoal flavor.
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Old 11-18-2010, 06:32 AM
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Brine the turkey and don't over-do it and I don't care if you cook it on an exhaust manifold in an old bucket, it will be good.
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Old 11-18-2010, 08:15 AM
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2nd on the brine - I smoke a turkey every year and the brining makes all the difference in the world. I've got a great brining recipe I'll have to dig out. I actually sub brown sugar for a good portion of the salt in the brine, as well as using honey. You need to plan ahead, depending on the size of the bird. A 20 lb. needs to brine for at least 24 hrs, optimum is 48 hours.
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