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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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11-03-2013, 01:21 PM | #196 | |
is one Smokin' Farker
Join Date: 09-06-13
Location: Croton, NY
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11-03-2013, 01:34 PM | #197 |
somebody shut me the fark up.
Join Date: 02-08-10
Location: Howell, MI
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I cooked my first turkey on a kettle using a one page version of those instructions from Butterball. I still have a copy, it is dated 2002. For an enhanced turkey, I think just rubbing the outside with oil - I like to use sesame oil - and a simple rub is best.
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Two Weber daisy wheel kettles A: 1979 P: 1993, and an unused ECB |
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11-03-2013, 08:08 PM | #198 |
Wandering around with a bag of matchlight, looking for a match.
Join Date: 08-17-13
Location: Chandler,Tx
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I am new to the site. Built a UDS a month or so ago. I have smoked some fatties, ribs and a pork butt so far. Still experimenting, but have really enjoyed the experience. My next project is to smoke a turkey for the holidays. I'm learning to debone a turkey this year also. I have picked up some great information reading through this thread. My question is deb owning it going to cause it to cook any differently ? Also, besides citrus and herbs in the cavity, has anyone ever put bacon in there to promote juiciness from the inside out, or is it necessary ? Any thoughts or ideas are appreciated.
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11-04-2013, 10:08 AM | #199 |
On the road to being a farker
Join Date: 10-22-13
Location: Cincinnati, OH
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wonderful write-up sir.
I've been debating trying one this year. I do believe im going to do a trial run first so can get an idea if what to expect. Seems I always underestimate my cooking times.
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geek, dad, noobie griller. Master Forge 32-in Charcoal Grill, 32" Polecat horizontal smoker |
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11-04-2013, 11:40 AM | #200 |
Babbling Farker
Join Date: 08-02-10
Location: Santa Poco.
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HA,
This thread is on its 3rd Thanksgiving! So glad to see its not lost. Looking foreword to cooking up some great stuff this Thanksgiving. Can't wait!
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At my age, "A good fire is better then anything" Ten Bears. Dances With Wolves Smoking up the "Fattened Fat Of The Cow". Got a stick-burner! :mrgreen: UDS In Progress: Thank's Q-Junky! :thumb: Blackstone griddle. 50 year Old Imperial Kamado with ears. Fire pit. Weber Kettle. |
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11-04-2013, 12:27 PM | #201 |
On the road to being a farker
Join Date: 05-27-13
Location: Brunswick, Ohio
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Wampus; thanks very much for starting and bumping this thread. We had discussed smoking our first turkey this year a couple days ago and low-and-behold there is all the info I could possibly use...
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The early bird may get the worm, but the second mouse gets the cheese. |
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11-04-2013, 01:44 PM | #202 |
Got Wood.
Join Date: 07-23-13
Location: Alamo, Ca.
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Wampus: thank you I just ordered my turkey cannon. Got my BPS west coast offense last week so I'm all set.
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Ranch Kettle, 22.5 OTS, 18.5 WSM, Mini WSM, S 330 Genesis gasser, Kat BBQ rev flow offset patio |
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11-04-2013, 02:01 PM | #203 |
On the road to being a farker
Join Date: 10-22-13
Location: Cincinnati, OH
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I know, right? The exact same thing happened in my house the other night. I started looking around and BAM!
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geek, dad, noobie griller. Master Forge 32-in Charcoal Grill, 32" Polecat horizontal smoker |
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Thanks from:---> |
11-04-2013, 02:37 PM | #204 |
Full Fledged Farker
Join Date: 09-13-13
Location: Honolulu, HI
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I'll once again be in charge of the bird this year. The last couple of thanksgivings I did a savory brine which turned out well, but always cooked in the oven. This year I was thinking of trying it on the grill, but didn't know if it was possible as I've never done it before. All I have is an 18.5" weber kettle. Doable??
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[kalani] |
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11-04-2013, 08:15 PM | #205 | |
somebody shut me the fark up.
Join Date: 06-05-09
Location: Mooresville, IN
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I've seen where people have deboned and then trussed up a turkey or chicken into a nice tight "roll" so it would cook evenly throughout. While that makes a lot of sense, I'm not sure how it would affect overall cook length. The one cool thing about NOT deboning and just leaving it "au natural" is that you get more surface area that way which means more smoked skin! I've also never tried bacon at all on a turkey. Personally, I think if you brine a bird, you'll not have the "juiciness issue" that's usually a challenge for a lot of roasted or smoked turkeys. I'm a BIG proponent for brining in general, but especially for turkeys.
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[COLOR="Blue"][B]"Oh, I don’t reject Christ. I love Christ. It’s just that so many of you Christians are so unlike Christ." -Mahatma Gandhi[/B][/COLOR] |
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11-04-2013, 08:18 PM | #206 | |
somebody shut me the fark up.
Join Date: 06-05-09
Location: Mooresville, IN
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I've done turkeys on the kettle before and the challenge always seems to be to prevent the sides (legs and thighs) from getting scorched due to the more direct heat from the coals on the sides. Obviously, it depends on the size of your turkey and how you set up the kettle with charcoal. Perhaps a nice diffuser with coals UNDERNEATH is a good plan of action? You'd have to either lift your diffuser up or hang it from the cooking grate to prevent the direct heat, but I think it may be worth the effort. ANYTHING is possible. Just depends on the prep and amount of effort you're willing to put into it.
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[COLOR="Blue"][B]"Oh, I don’t reject Christ. I love Christ. It’s just that so many of you Christians are so unlike Christ." -Mahatma Gandhi[/B][/COLOR] |
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11-05-2013, 09:31 AM | #207 | ||
Full Fledged Farker
Join Date: 06-18-12
Location: Virginia Beach, VA
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Having said all of that, use temp as your guide for done-ness and you'll be golden. I wouldn't worry about the bacon for juiciness. It might add flavor, which is always good. Brining is the way to go, but I usually dry brine with salt and pepper instead of wet brining. In terms of flavor and juiciness between the two I don't see much difference, I dry bring because I don't have the room in my fridge for a turkey in a pot. Quote:
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11-05-2013, 10:35 AM | #208 | |
somebody shut me the fark up.
Join Date: 02-08-10
Location: Howell, MI
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Quote:
__________________
Two Weber daisy wheel kettles A: 1979 P: 1993, and an unused ECB |
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11-05-2013, 03:06 PM | #209 |
somebody shut me the fark up.
Join Date: 06-05-09
Location: Mooresville, IN
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You could also try and use a brick or couple of brick stacked on each other to act as heat deflectors. It's the space that I see as a challenge on the 18" kettle.
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[COLOR="Blue"][B]"Oh, I don’t reject Christ. I love Christ. It’s just that so many of you Christians are so unlike Christ." -Mahatma Gandhi[/B][/COLOR] |
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11-07-2013, 11:16 AM | #210 |
Found some matches.
Join Date: 09-17-13
Location: Fresno, CA
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smoked rotisserie turkey on the UDS
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.
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