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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.


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Old 11-07-2013, 11:33 AM   #211
dadsr4
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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.
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Old 11-07-2013, 11:44 AM   #212
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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!
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Old 11-07-2013, 11:48 AM   #213
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So I should run my weber charcoal at 300 or so?
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Old 11-07-2013, 12:31 PM   #214
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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
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Old 11-08-2013, 07:50 AM   #215
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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.
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Old 11-08-2013, 08:00 AM   #216
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Thanks
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Old 11-08-2013, 11:07 AM   #217
Smoked Nachos?
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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.
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Old 11-08-2013, 11:11 AM   #218
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Cherry goes great with turkey and also provides a really nice color to the bird.
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Old 11-08-2013, 03:06 PM   #219
dadsr4
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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.
Attachment 87243
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Old 11-09-2013, 02:10 AM   #220
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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!

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Old 11-09-2013, 10:41 AM   #221
aquacop
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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
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Old 11-09-2013, 12:22 PM   #222
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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
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Old 11-10-2013, 02:27 PM   #223
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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"
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Old 11-10-2013, 02:43 PM   #224
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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
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Old 11-10-2013, 05:00 PM   #225
Jonathanmmurray
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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?
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