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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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11-17-2010, 08:11 PM
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#1 |
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Full Fledged Farker
Join Date: 10-20-10
Location: Hodgenville,KY
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Turkey
I smoked a 14 lb bird for thanksgiving last year at about 250 does anyone recommend 225 or stay at 250 when smoking the bird. Also if you smoke at 250 would you say 30 min. per pound for the turkey or how many min. per lb. at 225?
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11-17-2010, 08:52 PM
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#2 |
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Babbling Farker
  Join Date: 04-03-10
Location: Cypress TX
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I believe getting closer to 350 will get you the best results.
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J Crunch |
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11-17-2010, 08:54 PM
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#3 |
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somebody shut me the fark up.
Join Date: 01-24-08
Location: Southern Arizona Desert
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I do mine at 325º-350º and they come out great!
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 ************************** *** Terry ~ aka Pork Smoker *** ** XL-BGE Hatched 06/20/2008 09:42 pm ** * Couple Weber Kettles, CharGriller, UDS * * Ultra Fast Red Thermapen * Projects Kamado Restoration Bandera Restoration |
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11-17-2010, 09:06 PM
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#4 |
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Quintessential Chatty Farker
Join Date: 02-22-07
Location: Springfield, MO
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^^^^yep, what they said.
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my avatar swiped fatties from the plate....look how sorry he is. ________ Meat. NB Bandera with mods Weber 22 .5" x 2, 26.75" x 1 UDS x 3 KCBS CBJ Created "The Great Spam Revelation of 2011." www.bbq-brethren.com/forum/showthread.php?t=111155 |
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11-17-2010, 09:07 PM
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#5 |
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is One Chatty Farker
Join Date: 12-19-09
Location: Macon,Ga
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^^^^what they said for best result
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NB Black Diamond, 57 Smokehouse BBQ Team [URL="http://www.57smokehouse.blogspot.com/"]www.57smokehouse.blogspot.com/[/URL] Certified GBA Judge/Competetior [SIZE=3]Golden Goose Egg(4 Times Certified)[/SIZE] [SIZE=3]Stumps 223 ,2 UDS,NB Hondo[/SIZE] |
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11-17-2010, 09:49 PM
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#6 |
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is One Chatty Farker
Join Date: 10-22-08
Location: Philly, PA
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Hot and fast 325-350
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AKA "Huck" BBQ Resource: [URL="http://www.huckshut.com"]www.huckshut.com[/URL] Streaming BBQ Podcast: [URL]http://www.inthehut.com[/URL] |
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11-18-2010, 08:47 AM
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#7 |
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Babbling Farker
Join Date: 11-26-08
Location: Ormond Beach, Florida
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I've always done my at 250 and have never been disappointed. I also brine said turkey.
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Weber Spirit E-310 Gasser 1 - Big Green Egg - Large 2 - 22.5 Weber Kettles 2 - 18.5 Weber Kettle 1 - WSM Mini I live in fear that my Wife will sell all my "TOYS" when I die for WHAT I told her I paid for them!! |
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11-18-2010, 04:03 PM
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#8 |
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Full Fledged Farker
Join Date: 10-20-10
Location: Hodgenville,KY
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How long do you smoke it for when running at 350 and how long on 250?
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11-18-2010, 04:11 PM
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#9 | |
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somebody shut me the fark up.
Join Date: 05-03-07
Location: New Baltimore, Mi.
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Quote:
Anything lower than 300 is pointless for skinned poultry.
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Owner of Bubba's BBQ & Catering L.L.C. Beer Snob I cook the #bestbrisketnorthoftexas. Get over it. #detroitporkmafia BBQ Person of the Year 2013 |
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11-18-2010, 04:32 PM
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#10 |
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Full Fledged Farker
Join Date: 10-20-10
Location: Hodgenville,KY
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Does anyone perfer a type of wood better than others for Turkey?
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11-18-2010, 04:42 PM
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#11 |
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Full Fledged Farker
Join Date: 10-30-09
Location: Roxbury,NY
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Just did one on Tuesday @ 275º Rubbed with the house BBQ rub. Used mostly maple with a bit of hickory. Took about 5 hours for a 13 lb bird to reach 170º at the thigh. I do not brine my poultry. Use a Backwoods Pro with a full water pan plus a few sprays of the house wash every hour.
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Frank Davis Cha Cha Hut BBQ : 43311 Route 28 (corner of Route 28 & County Road 38: Arkville, NY : [URL="http://chachahut.com"]chachahut.com[/URL] Backwoods Pro Jr. Backwoods Competitor busted Backwoods Fatboy Weber 22.5 Kettle some stainless wood fired thing |
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11-18-2010, 04:45 PM
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#12 | |
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is one Smokin' Farker
Join Date: 04-04-10
Location: Shelby Twp. Macomb Co. SE Michigan
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Quote:
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11-18-2010, 04:52 PM
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#13 |
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Full Fledged Farker
Join Date: 10-20-10
Location: Hodgenville,KY
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Do you use both at one time or either cherry or apple
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11-18-2010, 06:46 PM
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#14 |
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is one Smokin' Farker
Join Date: 04-04-10
Location: Shelby Twp. Macomb Co. SE Michigan
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I have mixed it in the past, and once in a while just one or the other. The wild cherry gives me a heavenly Sweeeeeeeeeeet smoke.
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11-18-2010, 06:54 PM
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#15 |
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somebody shut me the fark up.
Join Date: 06-28-07
Location: Duvall, WA
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I do an overnight brine on a 12-14 lb all natural bird. I fire up the WSM with a full load of K and two chunks of apple or cherry...no water in the pan...just foil it (it will also catch your drippings for gravy). When the temp hits 300 the bird goes on and smokes for 3 - 3.5 hours @ 325 ish until the breast hits 165...easy peasy!
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"The team formerly known as "Wine Country "Q"... PNWBA "Team of the Year" 2011, 2012, 2013, 2014, 2016, 2017... We cook on MAK Grills and Bullets... |
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