Almost turkey time

sterlingsmoker · Nov 9, 2007

I am gettin pumped up to throw some turkeys on the smokers

for Thanksgiving!! Here is a pic of last years bird.

Frank Sacco · Nov 9, 2007

Some nice eye candy you have there!

Jeremiah · Nov 9, 2007

Out of curiosity, what temp did you cook that at? Looks pretty darn good.

matt · Nov 9, 2007

Have one thawing right now ,going to smoke it sunday. would be nice to know what temp and how long?

Smokin' Gnome BBQ · Nov 9, 2007

I did a beer can turkey last year..very moist, how did you do yours??

sterlingsmoker · Nov 10, 2007

I inject with Tony Chaechere's Creale style butter all over the bird.Rub the bird with oil Shake on some seasoning rub and I Get my WSM up to 350* dome temp throw a chunk of cherry on for smoke and when breast temp is 165* I pull it out and let sit for 15 min or so. I also stuff the bird with sliced oranges,onions and apples before putting on the cooker. Moist and wonderful every time!!

matt · Nov 10, 2007

Thanks for the info!

wlh3 · Nov 10, 2007

Nice looking bird ya got there. I have PM nd you with address to send. Just kidding. Nice work. Its all good :icon_bigsmil

swamprb · Nov 10, 2007

That is a nice looking bird Terry! I was reading an E-mail from Sausage Maker claiming that larger Turkeys smoke better. I like 12-15 lb birds, how about you?

sterlingsmoker · Nov 10, 2007

swamprb said:
That is a nice looking bird Terry! I was reading an E-mail from Sausage Maker claiming that larger Turkeys smoke better. I like 12-15 lb birds, how about you?

That is right where I like em 12-14 lbers.

sterlingsmoker · Nov 10, 2007

Jeremiah said:
Out of curiosity, what temp did you cook that at? Looks pretty darn good.

Thank you. I like temps 325* to 350*. I have no problem getting there in a WSM, all vents wide open. 2.5 to 3 hours later AWESOME TURKEY!!

jpw23 · Nov 10, 2007

Looks good man!:biggrin:

Brian in So Cal · Nov 10, 2007

Wow. I am going to have to try that. That looks great.

Rookie'48 · Nov 10, 2007

sterlingsmoker said:
Thank you. I like temps 325* to 350*. I have no problem getting there in a WSM, all vents wide open. 2.5 to 3 hours later AWESOME TURKEY!!

I agree - AWESOME BIRD:-D. Do you use water or sand in the pan, leave the pan empty or what?

david · Nov 11, 2007

got a question!!! I'm doing a bird today, and it's been a long time since my one and only turkey test... do you just leave the thing on it's back the whole time it's cooking?

sterlingsmoker · Nov 11, 2007

Rookie'48 said:
I agree - AWESOME BIRD:-D. Do you use water or sand in the pan, leave the pan empty or what?

I just foil the pan catch the drippings and make awesome turkey gravy to go over the stuffing and mashed potatoes!!

sterlingsmoker · Nov 11, 2007

david said:
got a question!!! I'm doing a bird today, and it's been a long time since my one and only turkey test... do you just leave the thing on it's back the whole time it's cooking?

Yes, I put it in on its back and let the WSM work it's wonders!!

Almost turkey time

sterlingsmoker

is one Smokin' Farker

Frank Sacco

is Blowin Smoke!

Jeremiah

is one Smokin' Farker

matt

Knows what a fatty is.

Smokin' Gnome BBQ

is One Chatty Farker

sterlingsmoker

is one Smokin' Farker

matt

Knows what a fatty is.

wlh3

is Blowin Smoke!

swamprb

somebody shut me the fark up.

sterlingsmoker

is one Smokin' Farker

sterlingsmoker

is one Smokin' Farker

jpw23

Babbling Farker

Brian in So Cal

Babbling Farker

Rookie'48

Quintessential Chatty Farker

david

is one Smokin' Farker

sterlingsmoker

is one Smokin' Farker

sterlingsmoker

is one Smokin' Farker

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