View Full Version : Smoking a Turkey Tomorrow...
11-07-2009, 05:21 PM
I am planning on smoking a turkey tomorrow in the homemade smoker. This is gonna be the first REAL meal in there.. Looking at 8 hrs. Walmart has turkeys on sale for .40/lbs ALL MONTH! I have 4 in the freezer right now..lol
11-07-2009, 05:51 PM
I'll be over with a side dish. What time? lol
11-07-2009, 07:36 PM
Side dish? I got yer side dish right here! I'll bring beer!
11-07-2009, 08:09 PM
smoke-um if you got-um
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11-07-2009, 10:04 PM
dcsnomo....exactly what I was thinking, lol
11-07-2009, 10:43 PM
A lot of great minds running in the same track?
(How do you get that turkey in da hookah (http://en.wikipedia.org/wiki/Hookah) ?) http://www.johndee.com/discuss/clipart/happy.gif
I think you use the turkey as the hookah but I dont know what hole you load
11-07-2009, 10:59 PM
Too funny! Score one for da <font color="0000ff">Ez</font>!
11-08-2009, 12:28 AM
I would carve out a hole in the top along the back bone, suck from the butt hole and use the neck hole as the choke.
11-08-2009, 12:45 AM
sick and wrong!
2 OR 4 SMOKE ? http://www.johndee.com/discuss/messages/58069/119115.gif
11-08-2009, 08:44 AM
lol. Got it all locked and loaded. This will be a nice 8 hr burn too.. I could film a snoop dogg vid over here right now...lol
11-08-2009, 09:57 AM
whoa...my turkey has only been in for an hour and some of it is reading 165 degrees already.... still got some cold spots though.
you can always order a pizza!!
11-08-2009, 10:40 AM
Make sure to keep the thermometer in a meaty section away from any bones. IE: Breast or thigh.
Any Turkey I've done Usually takes 3.5 to 4 hours.
I try keep the smoker between 350 and 400.
11-08-2009, 10:47 AM
HELP!! lol i took temps ALL over the bird and they are all over 165. The skin is popped and meat is falling off the bone. It has only been 2 hours... this thing is DONE. It is a wood burning smoker. The only thing I can think is that the heat hits right under the pan....pretty direct heat.
that reminds me of a party I had yrs ago.figured we would deep fry turkeys.so I bought 4 turkeys.well the drinking started and then started to fry turkey the first had the big oil boil over.checked it out in under 5 minn and it was gone burnt to mush.well we checked the thermometer that came with the turkey oil was like 120deg over so we figured turn it down that must be it. well the next one did the same burnt to jerky.got a diff thermometer and it would not go high enough to give a accurate temp past 500deg.that explains the first 2 turkeys. so the next kinda worked and buy the 4th we had it down and never again.at least we had allot of appetisers and good picks to look at and laugh
11-09-2009, 08:51 AM
What temp did you have the smoker at? 2 hours is pretty scary!
11-09-2009, 10:52 AM
i didnt have a thermo on the grill... thats the next step lol
11-09-2009, 01:08 PM
important question.........did you eat it, how did it taste?
11-09-2009, 02:07 PM
And are you still around to talk about it? bkboats might be spending the day on the throne.
11-09-2009, 04:47 PM
lol.<font color="ff0000"></font><font color="ff0000"></font><font color="ff0000"></font><font color="ff0000"></font><font color="ff0000"></font> was done all right. I had injected it and it was super moist. All the temps were good, the color was perfect. Turkey for the week now.
11-09-2009, 05:48 PM
Too much turkey, and it will follow you into next week.
Hey how about a live cam next time. "Watch My Turkey Cook"
11-09-2009, 06:04 PM
i would love to do a live cam from inside the smoker..lol That would be cool!
11-15-2009, 12:12 PM
I am smokin another one today.... i have some bugs to work out.. either I have a lot of heat...or no heat but A LOT of smoke..lol
11-15-2009, 01:33 PM
Here is my homemade set up..
11-15-2009, 04:44 PM
that is about the same setup I have, mine is a 100lb. propane tank on its side and a 20lb. tank for the stove. on the top you should have two holes about 2 inch in diameter. That is how I made mine, then I welded a piece of pipe into each hole so it has stacks for the smoke to go out of. With the stacks there is more air flow and the fire stays going a bit better. nice looking smoker though. Now I am making a new one out of a 275 gal. oil tank, hopefully in about a month or so.
11-17-2009, 11:09 PM
How did the second bird turn out
11-18-2009, 03:43 PM
Qoute by bkboats "I am smokin another one today.... i have some bugs to work out.. either I have a lot of heat...or no heat but A LOT of smoke..lol" Just looking at your setup there, I think you could use a stack about three feet in height. It will help draw both heat and smoke into your main chamber. Use a cover on it as a flue to regulate the heat. I don't know if you have a thermometer on the main chamber, but that would make things convenient also.
11-18-2009, 03:44 PM
I like your setup by the way. Looks like it has real potential.
great bbq and smoking site. check out the blowing smoke article http://www.barbecuen.com/index.html
Think of smoke as like salt. A little enhances the taste. Too much renders the food unpalatable.
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