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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 11-23-2011, 10:19 AM   #1
Midnight Smoke
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Arrow 2011 Turkey * Turkey * Turkey *** Thanksgiving Pron on the Cooker

I wanted to add another Turkey Thread, cause we did not have enough.

I know around our house it can get a little crazy and taking lots of Pictures can throw things out of process. Got to feed the hungry heard.

If you want to participate just snap a Pic or two of your Turkey's while still on the cooker, that's it! No need to Carve, Plate, Explain or prepare.

Just post your best looking Bird right before it goes to it's final destination.



*** Briefly Add what Wood you used (if Any), the Birds weight and how long the Turkey was on the Cooker ***

I am hoping a lot of you all will add your best, it would be interesting to see all your work's of Art..

I also want to wish each of you a safe and Great Thanksgiving Holiday


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Unread 11-23-2011, 12:36 PM   #2
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How's this?
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Unread 11-23-2011, 02:01 PM   #3
Midnight Smoke
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Quote:
Originally Posted by Jaskew82 View Post
How's this?
That is the oddest looking Cooker I have ever seen...
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*** Terry ~ aka Pork Smoker ***

** XL-BGE Hatched 06/20/2008 09:42 pm **
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Unread 11-23-2011, 02:16 PM   #4
Q-Dan
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This bird is just seconds off the smoker. Hope that still counts! It's one of five I did this year.

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Unread 11-23-2011, 03:52 PM   #5
Midnight Smoke
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[QUOTE=Q-Dan;1859547]This bird is just seconds off the smoker. Hope that still counts! It's one of five I did this year.

[
/QUOTE]

Close enough for me, Looks great!
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Unread 11-23-2011, 07:55 PM   #6
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Unread 11-23-2011, 07:57 PM   #7
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during


after


Do 2 more in the morning
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Unread 11-23-2011, 08:00 PM   #8
SmokinGuitarPlayer
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Default Spatchcock turkey

Here's a spatchcock turkey we cooked the other day at the store on a Primo Oval XL
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Unread 11-23-2011, 08:06 PM   #9
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Mine off the cooker too. I cut it into 4 pieces and used live oak and hickory for smoke.

Also used (Indianagriller) JT's sweet heat BBQ rub and SM season all and pecan.


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18.5" OTS Weber Kettle, 14" Smokey Joe Silver, and a Brinkmann Smoke n' Pit (COS SNP) modded to the hilt with tons of foil...:tsk:

Last edited by tamadrummer; 11-23-2011 at 08:25 PM..
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Unread 11-24-2011, 09:44 AM   #10
Midnight Smoke
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Since I cannot edit my original post and not sure why I limited it to the Cooker.

Please feel free to post your Best Turkey Pic's here. If it is on the Cooker or whatever.
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*** Terry ~ aka Pork Smoker ***

** XL-BGE Hatched 06/20/2008 09:42 pm **
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Unread 11-24-2011, 11:22 AM   #11
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My turkey came out nice and juicy and tender but I am struggling to enjoy it because it does not remind me of T-day turkey. My dad will be loving it. (Sidenote I will only use 1/2 the smoke wood next time, while this bird is not in any way overly smoked, I think less smoke would make it absolutely perfect!)
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Unread 11-24-2011, 11:47 AM   #12
Midnight Smoke
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Quote:
Originally Posted by tamadrummer View Post
My turkey came out nice and juicy and tender but I am struggling to enjoy it because it does not remind me of T-day turkey. My dad will be loving it. (Sidenote I will only use 1/2 the smoke wood next time, while this bird is not in any way overly smoked, I think less smoke would make it absolutely perfect!)
I know what you mean, over smoked food is not a good thing. Done it myself!

Poultry does take on smoke much easier than say a Brisket or Pork Shoulder. I am doing one on the Egg and will use very little wood.
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** XL-BGE Hatched 06/20/2008 09:42 pm **
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Unread 11-24-2011, 12:05 PM   #13
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Here's mine. OK OK, it's not turkey, but it is still what we are taking to the relatives for Thanksgiving. They can have the turkey, but for us, it's beef all the way.

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Unread 11-24-2011, 02:28 PM   #14
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This was supposed to be rotisserie, but due to a farkin malfunction at the 11th hour, it didn't happen. I popped a couple of grates into the drip pan and smoked it off with a couple of chunks of Australian pine last night any dang way...
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Unread 11-24-2011, 03:17 PM   #15
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Turkey is done after 5 1/2 hours. And the previous 24 hours brine. So it's still super juice.
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