Post your 2012 Turkey Pictures here. - Page 2

chicagokp · 11-22-2012, 09:13 AM

Travel smoker with a patio daddio brined bird. Butter and yardbird slather.

Can't wait.

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Bonewagon · 11-22-2012, 09:16 AM

24 pounder just starting to soak in the tb maple smoke.

rogwadd · 11-22-2012, 09:53 AM

We're underway. I've got this 19-some pounder a friend gave me. It'll be a first as I've limited my previous efforts closer to 14lbs. Did a dry brine as mentioned in Tish's thread. Seasoned and sealed for almost two days, I got up this morning at 6am to air dry the skin in the fridge.

Going to stuff the cavity with aromatics and just started my coals.

I tried about 4 different setups to accommodate the bird's size in my 22" kettle. Pretty close, maybe too close, to the lid using the cooking grate, I tried charcoal baskets, clay saucers, and even small clay flower pots. None of these gave me much extra headroom. I was also worried about stability. Went with a Pyrex baking dish to support my pan. Lord, please see me through this with some success.

vafish · 11-22-2012, 10:12 AM

Turkey is at 122

Beef is at 120

need to lower the heat on the beef and crank it up on the bird.

seadad9903 · 11-22-2012, 10:16 AM

About to fire up the WSM for one bird. The other will be braised on the gasser

Dry brined for 30-ish hours and left overnight in the fridge to dry the skin

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Using pecan chunks buried in the fire ring, with pecan shells on top

Teamfour · 11-22-2012, 10:22 AM

Smoker control center.
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Sent from my iPhone using Tapatalk

NivekD · 11-22-2012, 10:57 AM

Here's mine, stuffed with rosemary, garlic, onion, apple, orange and lemon. About an hour in. Smoked with apple and hickory.

HogFan · 11-22-2012, 12:00 PM

My 12 year old daughter, April 2012.......this is what you had in mind isn't it?

Bertha's BBQ · 11-22-2012, 12:16 PM

All looking great.

bluetang · 11-22-2012, 01:58 PM

AustinKnight · 11-22-2012, 02:13 PM

Mine is almost ready!

Sent from my SGH-T999

Teamfour · 11-22-2012, 02:48 PM

Finished bird. 21 lbs at 300F for 4.5 hours. So moist juice squirted out of the temp probe hole. No brine.
ImageUploadedByTapatalk1353617327.434642.jpg

Sent from my iPhone using Tapatalk

foppa78 · 11-22-2012, 02:54 PM

Here is mine.

tyotrain · 11-22-2012, 03:01 PM

Attachment 72749 Attachment 72750 Attachment 72751 Attachment 72752 Attachment 72753

Have fun and happy smoking
BBQ UP

Bertha's BBQ · 11-22-2012, 03:22 PM

Love the smoke house.

11-22-2012, 09:13 AM	#16
chicagokp Babbling Farker Join Date: 02-17-11 Location: Chicago north 'burbs IL	Travel smoker with a patio daddio brined bird. Butter and yardbird slather. Can't wait. ImageUploadedByTapatalk1353597213.552099.jpg ImageUploadedByTapatalk1353597230.542046.jpg __________________ Shirley Fabrication 24x60 staightback cabinet + warmer Battle Box Midi UDS Weber Performer 22.5 Weber OTG WGA Charcoal Weber Genesis

11-22-2012, 09:16 AM	#17
Bonewagon Babbling Farker Join Date: 06-12-09 Location: Ithaca, Michigan	24 pounder just starting to soak in the tb maple smoke. __________________ Jason Big Steel Keg, WSM, OTG, PBC, Kamado Joe Jr., Carson Rodizio, and a Super Fast [I]and[/I] Accurate [COLOR="Blue"]Blue[/COLOR] Splash-Proof Thermapen

11-22-2012, 09:53 AM	#18
rogwadd On the road to being a farker Join Date: 01-12-10 Location: Arlington, VA	We're underway. I've got this 19-some pounder a friend gave me. It'll be a first as I've limited my previous efforts closer to 14lbs. Did a dry brine as mentioned in Tish's thread. Seasoned and sealed for almost two days, I got up this morning at 6am to air dry the skin in the fridge. Going to stuff the cavity with aromatics and just started my coals. I tried about 4 different setups to accommodate the bird's size in my 22" kettle. Pretty close, maybe too close, to the lid using the cooking grate, I tried charcoal baskets, clay saucers, and even small clay flower pots. None of these gave me much extra headroom. I was also worried about stability. Went with a Pyrex baking dish to support my pan. Lord, please see me through this with some success. __________________ Kettles:22 1/2 Redhead "O", 22 1/2 CL Rescue "G";Genesis Silver A, Curb Rescue

11-22-2012, 10:12 AM	#19
vafish Full Fledged Farker Join Date: 12-19-11 Location: Commonwealth of Virginia	Turkey is at 122 Beef is at 120 need to lower the heat on the beef and crank it up on the bird. __________________ Silver UDS with weber lid, UDS #2 black with a weber lid, 1995 Treager pellet grill, 22.5 Weber

11-22-2012, 10:22 AM	#21
Teamfour is Blowin Smoke! Join Date: 07-13-12 Location: Sterling, VA	Smoker control center. ImageUploadedByTapatalk1353601357.068860.jpg Sent from my iPhone using Tapatalk __________________ BWS Party \|UDS\|Maverick ET-73 \|Maverick ET-732 \|Super Fast [COLOR=DarkOrange]Orange[/COLOR] Thermapen \| BBQ Guru DigiQ \|Two 100 QT crawfish boiling rigs \| LEM Meat Grinder \| Grizzly Sausage Stuffer Smokin-n-Style BBQ Team - Pitmaster Lagniappe Chili Team - Head Cook KCBS CBJ

11-22-2012, 10:16 AM	#20
seadad9903 Full Fledged Farker Join Date: 06-18-12 Location: Virginia Beach, VA	About to fire up the WSM for one bird. The other will be braised on the gasser Dry brined for 30-ish hours and left overnight in the fridge to dry the skin ImageUploadedByTapatalk1353600915.370451.jpg ImageUploadedByTapatalk1353600932.514090.jpg Using pecan chunks buried in the fire ring, with pecan shells on top

11-22-2012, 10:57 AM	#22
NivekD On the road to being a farker Join Date: 08-01-12 Location: West Jordan, Utah	Here's mine, stuffed with rosemary, garlic, onion, apple, orange and lemon. About an hour in. Smoked with apple and hickory. __________________ Masterbuilt Gas Smokehouse \| Mini WSM \| Weber Genesis Silver B \| ECB \| ET-73

11-22-2012, 12:00 PM	#23
HogFan is one Smokin' Farker Join Date: 03-21-12 Location: Arkansas	My 12 year old daughter, April 2012.......this is what you had in mind isn't it? __________________ OK Joe Vertical Smoker, UDS, Komado Acorn, Weber Kettle Ranch, Weber Kettle, Stok Kettle

11-22-2012, 12:16 PM	#24
Bertha's BBQ Knows what a fatty is. Join Date: 10-02-12 Location: HUNTSVILLE, AL.	All looking great. __________________ http://www.facebook.com/home.php#!/pages/Bertha/179882895407760

11-22-2012, 01:58 PM	#25
bluetang somebody shut me the fark up. Join Date: 08-06-10 Location: Stuart, Fl Name/Nickname : Mike	__________________ Homey, the Homegrown frier, 22" WSM, 18.5" Elderly(but not retired) WSM,Homegrown Electric, Weber gasserrrr,Weber Performer, Gravity feed smoker, Blackstone, Indisputably Fastest [COLOR=purple]Purple[/COLOR] Thermapen, SAI Satay Grill Avatar by landarc, thanky!

11-22-2012, 02:13 PM	#26
AustinKnight is One Chatty Farker Join Date: 08-23-10 Location: Austin Texas Name/Nickname : D	Mine is almost ready! Sent from my SGH-T999 __________________ Pitmaker Magnum Snipper * UDS* Copper Kettle

11-22-2012, 02:48 PM	#27
Teamfour is Blowin Smoke! Join Date: 07-13-12 Location: Sterling, VA	Finished bird. 21 lbs at 300F for 4.5 hours. So moist juice squirted out of the temp probe hole. No brine. ImageUploadedByTapatalk1353617327.434642.jpg Sent from my iPhone using Tapatalk __________________ BWS Party \|UDS\|Maverick ET-73 \|Maverick ET-732 \|Super Fast [COLOR=DarkOrange]Orange[/COLOR] Thermapen \| BBQ Guru DigiQ \|Two 100 QT crawfish boiling rigs \| LEM Meat Grinder \| Grizzly Sausage Stuffer Smokin-n-Style BBQ Team - Pitmaster Lagniappe Chili Team - Head Cook KCBS CBJ

11-22-2012, 02:54 PM	#28
foppa78 On the road to being a farker Join Date: 07-14-12 Location: Kansas City	Here is mine.

11-22-2012, 03:01 PM	#29
tyotrain is one Smokin' Farker Join Date: 04-09-12 Location: Madrid, NY	Attachment 72749 Attachment 72750 Attachment 72751 Attachment 72752 Attachment 72753 Have fun and happy smoking BBQ UP __________________ LOCKED-N-LOADED BBQ TEAM follow us at. https://www.facebook.com/LLB.BBQ Last edited by tyotrain; 04-02-2015 at 03:18 PM..

11-22-2012, 03:22 PM	#30
Bertha's BBQ Knows what a fatty is. Join Date: 10-02-12 Location: HUNTSVILLE, AL.	Love the smoke house. __________________ http://www.facebook.com/home.php#!/pages/Bertha/179882895407760