The BBQ BRETHREN FORUMS.


Forum Portal Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

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.


Reply
Thread Tools
Unread 11-07-2013, 11:33 AM   #211
dadsr4
is One Chatty Farker

 
Join Date: 02-08-10
Location: Howell, MI
Downloads: 1
Uploads: 0
Default

Quote:
Originally Posted by 49erUDS72 View Post
Im doing my first smoked turkey on the UDS this year, and wanted to know what temp everyone cooked their bird at. I have a brine, and truss down. From what I see everyone is cooking in the 325-400 range. Wouldnt a lower temp, and longer cook provide more smoke flavor? Thanks brothers for the info.
In my experience, longer smoke time does not provide more smoke flavor. I is easy to over smoke poultry. Also, higher temperatures create crisper skin, if you like to eat the skin. An option would be to crank up the temperature at the end to crisp the skin. Also, how much work is it to run your cooker at a low temperature? For most people, higher temps are easier to maintain.
__________________
Two Weber daisy wheel kettles A: 1979 P: 1993
dadsr4 is offline   Reply With Quote


Thanks from:--->
Unread 11-07-2013, 11:44 AM   #212
MS2SB
is One Chatty Farker

 
MS2SB's Avatar
 
Join Date: 06-28-10
Location: Bothell, WA
Downloads: 0
Uploads: 0
Default

I'm with dasr4 on this one. It doesn't take long or much wood to get a nice smoke flavor into poultry and it's pretty easy to oversmoke it and have it come out tasting like a tire fire. A hot cook keeps everything moist and skin crispy. When it comes to turkey, put the spurs to it and run WFO!
__________________
Traeger lil Tex, 2 Weber 22.5", UDS
"Go Cougs!"
They call me "Dave"
Original Noobian Warlord
Loser of Known Space
MS2SB is online now   Reply With Quote


Thanks from:--->
Unread 11-07-2013, 11:48 AM   #213
Crotonmark
Got Wood.
 
Join Date: 09-06-13
Location: Croton, NY
Downloads: 0
Uploads: 0
Default

So I should run my weber charcoal at 300 or so?
Crotonmark is offline   Reply With Quote


Unread 11-07-2013, 12:31 PM   #214
MS2SB
is One Chatty Farker

 
MS2SB's Avatar
 
Join Date: 06-28-10
Location: Bothell, WA
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by Crotonmark View Post
So I should run my weber charcoal at 300 or so?
Kettle? I run mine as hot as I can get it, I never take a grate temp because all I care about is hot. I would guess that it's in the 350-375 range, possibly as high as 400
__________________
Traeger lil Tex, 2 Weber 22.5", UDS
"Go Cougs!"
They call me "Dave"
Original Noobian Warlord
Loser of Known Space
MS2SB is online now   Reply With Quote


Unread 11-08-2013, 07:50 AM   #215
dadsr4
is One Chatty Farker

 
Join Date: 02-08-10
Location: Howell, MI
Downloads: 1
Uploads: 0
Default

Quote:
Originally Posted by Crotonmark View Post
So I should run my weber charcoal at 300 or so?
I aim for at least 350 degrees, but I always start with all the vents open and about 25 lit coals per side.
__________________
Two Weber daisy wheel kettles A: 1979 P: 1993
dadsr4 is offline   Reply With Quote


Thanks from:--->
Unread 11-08-2013, 08:00 AM   #216
Crotonmark
Got Wood.
 
Join Date: 09-06-13
Location: Croton, NY
Downloads: 0
Uploads: 0
Default

Thanks
Crotonmark is offline   Reply With Quote


Unread 11-08-2013, 11:07 AM   #217
Smoked Nachos?
Knows what a fatty is.
 
Join Date: 09-13-13
Location: Greenville, SC
Downloads: 0
Uploads: 0
Default

I see in the post a few recommended woods for smoking turkey, but I wonder if you guys have an absolute favorite?

I've got access to some dry as a bone hickory that might not give off that much smoke, then some cherry. Haven't had luck finding any seasoned pecan or apple.
Smoked Nachos? is offline   Reply With Quote


Unread 11-08-2013, 11:11 AM   #218
MS2SB
is One Chatty Farker

 
MS2SB's Avatar
 
Join Date: 06-28-10
Location: Bothell, WA
Downloads: 0
Uploads: 0
Default

Cherry goes great with turkey and also provides a really nice color to the bird.
__________________
Traeger lil Tex, 2 Weber 22.5", UDS
"Go Cougs!"
They call me "Dave"
Original Noobian Warlord
Loser of Known Space
MS2SB is online now   Reply With Quote


Thanks from:--->
Unread 11-08-2013, 03:06 PM   #219
dadsr4
is One Chatty Farker

 
Join Date: 02-08-10
Location: Howell, MI
Downloads: 1
Uploads: 0
Default

Butterballs instructions for cooking a turkey on a covered grill that I printed out in 2001.
This is how I cooked my first turkey and many more before I switched to the minion method. Otherwise, I still use this method for all but the fanciest occasions.
Weber turkey.pdf
__________________
Two Weber daisy wheel kettles A: 1979 P: 1993
dadsr4 is offline   Reply With Quote


Thanks from: --->
Unread 11-09-2013, 02:10 AM   #220
Wampus
somebody shut me the fark up.

 
Wampus's Avatar
 
Join Date: 06-05-09
Location: Mooresville, IN
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by dadsr4 View Post
In my experience, longer smoke time does not provide more smoke flavor. I is easy to over smoke poultry. Also, higher temperatures create crisper skin, if you like to eat the skin. An option would be to crank up the temperature at the end to crisp the skin. Also, how much work is it to run your cooker at a low temperature? For most people, higher temps are easier to maintain.
Quote:
Originally Posted by MS2SB View Post
I'm with dasr4 on this one. It doesn't take long or much wood to get a nice smoke flavor into poultry and it's pretty easy to oversmoke it and have it come out tasting like a tire fire. A hot cook keeps everything moist and skin crispy. When it comes to turkey, put the spurs to it and run WFO!
+1!

__________________
SSUDS
18.5", 22.5" OTS
Weber Performer
Large BGE (chambersuac's)
Onyx Oven
The Fiery Furnace (chambersuac's)
Big JT's Smokin' BBQ Competition Team
Wampus is offline   Reply With Quote


Unread 11-09-2013, 10:41 AM   #221
aquacop
Found some matches.

 
aquacop's Avatar
 
Join Date: 06-18-13
Location: Savannah, Georgia
Downloads: 0
Uploads: 0
Default

Anyone have a good Turkey recipe for the Large Big Green Egg? It will be my first attempt and don't wanna screw it up! Cheers
aquacop is offline   Reply With Quote


Unread 11-09-2013, 12:22 PM   #222
dadsr4
is One Chatty Farker

 
Join Date: 02-08-10
Location: Howell, MI
Downloads: 1
Uploads: 0
Default

Quote:
Originally Posted by aquacop View Post
Anyone have a good Turkey recipe for the Large Big Green Egg? It will be my first attempt and don't wanna screw it up! Cheers
Try here.
The BIG GREEN EGG Recipe Book of The BGE onLine Forum
http://www.nakedwhiz.com/WiseOneRecipes.pdf
__________________
Two Weber daisy wheel kettles A: 1979 P: 1993
dadsr4 is offline   Reply With Quote


Thanks from:--->
Unread 11-10-2013, 02:27 PM   #223
Humble Soul
Knows what a fatty is.
 
Humble Soul's Avatar
 
Join Date: 09-13-13
Location: Honolulu, HI
Downloads: 0
Uploads: 0
Default

Got lucky and scored a 22.5" kettle on CL for $40, so I'll be doing the bird on that instead of bickering with the 18.5"
__________________
Aloha served daily!
Humble Soul is offline   Reply With Quote


Unread 11-10-2013, 02:43 PM   #224
dadsr4
is One Chatty Farker

 
Join Date: 02-08-10
Location: Howell, MI
Downloads: 1
Uploads: 0
Default

Quote:
Originally Posted by aquacop View Post
Anyone have a good Turkey recipe for the Large Big Green Egg? It will be my first attempt and don't wanna screw it up! Cheers
"how to cook a turkey on a Kamado Joe"
http://www.bbq-brethren.com/forum/sh...d.php?t=175018
__________________
Two Weber daisy wheel kettles A: 1979 P: 1993
dadsr4 is offline   Reply With Quote


Unread 11-10-2013, 05:00 PM   #225
Jonathanmmurray
Wandering around with a bag of matchlight, looking for a match.
 
Join Date: 11-08-13
Location: San Jose CA
Downloads: 0
Uploads: 0
Default

First timer here and a big THANKS to all of the contributors!

Quick question: has anyone ever done 2 turkeys on WSM 18.5? Think the temp would hold at >300?
Jonathanmmurray is offline   Reply With Quote


Reply

Similar Threads
Thread Thread Starter Forum Replies Last Post
2011 Turkey * Turkey * Turkey *** Thanksgiving Pron on the Cooker Midnight Smoke Q-talk 31 11-25-2011 01:23 PM
• Official/Unofficial neglected Grill/smoker thread Phrasty Q-talk 10 11-18-2011 07:43 PM
The Official 2010 Thanksgiving Turkey Cost Comparison Midnight Smoke Q-talk 31 11-22-2010 07:27 PM

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Loading



All times are GMT -5. The time now is 05:32 PM.


Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2014 DragonByte Technologies Ltd.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts