Smoked Turkey.......CANNON STYLE!!!! - Page 2

expatpig · 04-18-2011, 01:04 PM

It sure looks great, was it more like a roasted turkey with smoke flavor, or a really moist smoked turkey? The reason I'm asking, is because when I smoke a turkey, I almost never eat it right away. I usually refrigerate it and slice it up for sandwiches later with assorted cheeses and bacon ala smoked turkey club sandwiches. So, I like a lot of the smoke flavor.

Wampus · 04-18-2011, 01:29 PM

Quote:

Originally Posted by expatpig

It sure looks great, was it more like a roasted turkey with smoke flavor, or a really moist smoked turkey? The reason I'm asking, is because when I smoke a turkey, I almost never eat it right away. I usually refrigerate it and slice it up for sandwiches later with assorted cheeses and bacon ala smoked turkey club sandwiches. So, I like a lot of the smoke flavor.

Interesting question. I guess I'd have to classify this one as option #1. It was like a perfectly roasted turkey with just a HINT of smoke. Usually, my turkeys are on the smoke (325-350) for 3 to 4 hours. This one was only 2 hours.

I agree with you on the "next day smokey factor" too. I literally JUST got done eating a turkey sandwich for lunch (literally licking my lips as I type this) and it was still so farkin moist that it has the texture of raw. Almost "rubbery", but in a good way. So moist, even the next day. Just a hint of smoke, which is usually not the case. Next day smoked turkey is usually VERY smoky in flavor.

I'm literally going to have to get another turkey before T-Day and try and duplicate this cook (on purpose) and see if it's the cook temp or not.

DANG that was a good sammie.

Wish I'd have made 2!

SmokenIdaho · 04-18-2011, 02:24 PM

I thought that only happened to me.

Blackened · 04-18-2011, 03:16 PM

Wish those turkey cannons would fit in my drum w/ flat lid.

Saiko · 04-18-2011, 03:28 PM

Just ordered one on Amazon since I had a gift certificate credit, but I guess I should have asked this first: Will it fit in a 18.5" WSM?

Old Smoke · 04-18-2011, 03:49 PM

WOW! That looks really good.

I used "the cannon" for the first time last T-day with SM Cherry on the BGE. It was purdy darn good.
Good Job

Thanks for sharing

jeffjenkins1 · 04-18-2011, 04:58 PM

That turkey looked amazing. The Cannon is at Amazon for 18 bucks with free shipping on orders over 25. Might buy a Citrix book or something.

Jeff

landarc · 04-18-2011, 06:14 PM

Nicely done Wampus, that is one fat turkey

Johnny_Crunch · 04-18-2011, 06:27 PM

Good looking bird!

Big George's BBQ · 04-18-2011, 08:19 PM

That looks amazing Will have to check out the cannon

Wampus · 04-18-2011, 09:05 PM

Quote:

Originally Posted by Saiko

Just ordered one on Amazon since I had a gift certificate credit, but I guess I should have asked this first: Will it fit in a 18.5" WSM?

Can't say for sure. That pic on my drum is on a 22.5" grate, so it sure SEEMS like it would. I know that when it's mounted, it is kinda "offset". may also depend on the size of bird. The instructions on the Turkey Cannon says that it's intended for an 8-10 lb bird. I've never cooked one that's less than a 12 lb'er.

That one I cooked yesterday was about 12 lbs, so if you were to put on an 8-10 lb'er, I'd think it would fit, but can't say for sure.

Dustin D · 04-18-2011, 09:21 PM

way cool

rockyathabaska · 04-19-2011, 01:52 AM

Had the same high temp fast cook accident with my first UDS Turkey
Went out 1 1/2 hrs in to put in probes and it was 425 !
And done! Two hrs before dinnertime! And it was great!
Gotta try Norco's cannon advice and am glad to hear of your
Success.

jrbBBQ · 04-19-2011, 02:02 AM

Anytime I cook a turkey in the oven, I brine it for a day and then start it off in 500 degree oven for 30-45 minutes and then back it off to 325 till its done. It does make for some juicy bird. Yours looked great, nice job!

Ground Pounder · 04-19-2011, 02:09 AM

Looks like it'd be an excellent tool for the kettle, and for 18 bucks, I may have to pick one up and try it out!

04-18-2011, 01:04 PM	#16
expatpig is One Chatty Farker Join Date: 02-20-10 Location: Cochrane, On. Downloads: 0 Uploads: 0	It sure looks great, was it more like a roasted turkey with smoke flavor, or a really moist smoked turkey? The reason I'm asking, is because when I smoke a turkey, I almost never eat it right away. I usually refrigerate it and slice it up for sandwiches later with assorted cheeses and bacon ala smoked turkey club sandwiches. So, I like a lot of the smoke flavor. __________________ "When I was in Canada, I had a lot of time to think."- Doug Sahm [B][COLOR=red]UDS x 5[/COLOR][/B] [COLOR=red][B]Weber Performer[/B][/COLOR] [B][COLOR=red]Napoleon Apollo[/COLOR][/B] [COLOR=#ff0000][B]GOSM[/B][/COLOR] [COLOR=blue][B][I]CSBBQA, KCBS, NOBS(Northern Ontario Barbecue Society)Professional Barbecue Team. USAJFKCENMA.[/I][/B][/COLOR]

04-18-2011, 02:24 PM	#18
SmokenIdaho Knows what a fatty is. Join Date: 03-28-10 Location: Boise,Id Downloads: 0 Uploads: 0	I thought that only happened to me. __________________ Relax and let's Smoke [COLOR=black]Whole Hog[/COLOR] Traeger Junior Tex UDS UDS II Weber Kettle Kamado Joe

04-18-2011, 03:28 PM	#20
Saiko is Blowin Smoke! Join Date: 12-24-03 Location: Kennesaw, GA Downloads: 0 Uploads: 0	Just ordered one on Amazon since I had a gift certificate credit, but I guess I should have asked this first: Will it fit in a 18.5" WSM? __________________ Shelter me from the powder and the finger Cover me with the thought that pulled the trigger Think of me as one you'd never figured Would fade away so young With so much left undone For links to all my BBQ Brethren recipe posts, click http://markandteri.com/recipes.htm

04-18-2011, 03:49 PM	#21
Old Smoke is one Smokin' Farker Join Date: 03-22-10 Location: Ukiah, California Downloads: 0 Uploads: 0	WOW! That looks really good. I used "the cannon" for the first time last T-day with SM Cherry on the BGE. It was purdy darn good. Good Job Thanks for sharing __________________ Rick "Brown it's cookin', Black it's done"....................Dad. Guess that is why he was truck driver, not a chef......

04-18-2011, 04:58 PM	#22
jeffjenkins1 is Blowin Smoke! Join Date: 03-01-08 Location: Akron, OH Downloads: 0 Uploads: 0	That turkey looked amazing. The Cannon is at Amazon for 18 bucks with free shipping on orders over 25. Might buy a Citrix book or something. Jeff __________________ You do what you have to do, so you can do what you want to do! Right now I am working on doing what I want to do! Ole Hickory Ultra Que 2 Primo Oval XL NB American Gourmet offset smoker UDS Turkey Fryer Told you I would get a signature.........

04-18-2011, 03:16 PM	#19
Blackened is one Smokin' Farker Join Date: 07-07-09 Location: Chico, CA Downloads: 0 Uploads: 0	Wish those turkey cannons would fit in my drum w/ flat lid.

04-18-2011, 06:14 PM	#23
landarc somebody shut me the fark up. Join Date: 06-26-09 Location: San Leandro, CA Downloads: 0 Uploads: 0	Nicely done Wampus, that is one fat turkey __________________ "perhaps...but then again...maybe not..." careful there son, those ribs are boiling hot... \_\|_/ (='.'=) Here there be bunnies... (")_(")ooo Pacific Rim BBQ Bob's Brew and Que

04-18-2011, 06:27 PM	#24
Johnny_Crunch Babbling Farker Join Date: 04-03-10 Location: Cypress TX Downloads: 0 Uploads: 0	Good looking bird! __________________ J Crunch

04-18-2011, 08:19 PM	#25
Big George's BBQ somebody shut me the fark up. Join Date: 02-07-08 Location: Phoenixville, PA Downloads: 0 Uploads: 0	That looks amazing Will have to check out the cannon

04-18-2011, 09:21 PM	#27
Dustin D Full Fledged Farker Join Date: 01-15-11 Location: Louisiana Downloads: 0 Uploads: 0	way cool __________________ Semper Fi

04-19-2011, 01:52 AM	#28
rockyathabaska On the road to being a farker Join Date: 02-09-09 Location: vancouver b.c. Canada Downloads: 0 Uploads: 0	Had the same high temp fast cook accident with my first UDS Turkey Went out 1 1/2 hrs in to put in probes and it was 425 ! And done! Two hrs before dinnertime! And it was great! Gotta try Norco's cannon advice and am glad to hear of your Success.

04-19-2011, 02:02 AM	#29
jrbBBQ Full Fledged Farker Join Date: 03-01-11 Location: Mcleansboro, IL Downloads: 0 Uploads: 0	Anytime I cook a turkey in the oven, I brine it for a day and then start it off in 500 degree oven for 30-45 minutes and then back it off to 325 till its done. It does make for some juicy bird. Yours looked great, nice job! __________________ "Rural Route BBQ competition team"

04-19-2011, 02:09 AM	#30
Ground Pounder Full Fledged Farker Join Date: 03-16-11 Location: Garden City, MI Downloads: 0 Uploads: 0	Looks like it'd be an excellent tool for the kettle, and for 18 bucks, I may have to pick one up and try it out!

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