How can I be 100% sure my smoked turkey won't taste like ham? - Page 2

HankB · 11-18-2013, 09:09 AM

Quote:

Originally Posted by BecknCO

It seems the general consensus is that it's the damn oversmoking that's causing the ham taste and not the spices in the rub or injection - do I have that right?

That seems to be the consensus. Faced with this issue I would start with a blank slate and add parts to see what you like or don't like. IOW start with an unseasoned bird (simple brine should be OK) or seasoned lightly with S&P. Smoke with no extra wood and see what you get. I think you will be surprised by how good it tastes. Then run additional trials adding (one at a time) smoke wood, rubs, aromatics in the cavity, injection and such. Then you can decide which you and SWMBO prefer and go with that.

I'm sure it will be a fun learning experience.

Grimm5577 · 11-18-2013, 09:45 AM

Quote:

Originally Posted by Bludawg

Start out low like 180 for two hrs with 1 chunk of hickory then dump a 1/2 chimney of lump and a 1/2 chimney of lit lump open the intake and let it finish.

I did a similar thing this weekend, started at 200* for 2 hours then bumped it up to 300-350. I like pecan on my birds though.

MeatCandy · 11-18-2013, 10:30 AM

No extra wood...You'll get plenty of flavor from the lump...My .02

bbqgeekess · 11-18-2013, 11:16 AM

I just bbq'd a turkey the other day in my kettle. I used a handful of wood pellets at the start and another handful after a bit. It was nice and smoky but definitely not overdone.

El Ropo · 11-18-2013, 11:26 AM

1 part hickory to 3 parts apple (or 1 pt hickory, 1 pt apple, 1 pt pecan). You can still say you used hickory and won't be dishonest. Some of the best q I've ever made was done by mixing woods. And I agree on keeping the smoke wood to a minimum. 3 small chunks that equal a single large man's fist should be plenty for poultry.

SmittyJonz · 11-18-2013, 11:42 AM

Just grill some Burgers if you think Bird tastes like Pig

Mark · 11-18-2013, 02:18 PM

Just boil it and then hit it with a weed burner to crisp up the skin.

16Adams · 11-18-2013, 02:33 PM

Your answers are here. Several great ones. I had the same dilemma one year. I cooked the nasty bird half on the smoker half in the oven. Made them happy. Cheating you say??? Not by a long shot. I don't eat turkey. Not when I have a 12 oz 2" filet that I cook for myself every year. And by the way. Guests get Lord Calvert and Smirnoff. I get Makers, Balvenie and Stoli.

The day comes once a year. Bust your hump to make "them" happy. But take care of yourself as well.

BecknCO · 11-18-2013, 02:34 PM

Quote:

Originally Posted by Mark

Just boil it and then hit it with a weed burner to crisp up the skin.

I'll give it a shot!

HeSmellsLikeSmoke · 11-18-2013, 04:11 PM

Not for this time, but try using dried corn cops in the lump next time. Cob-smoked turkey is very traditional here in Vermont. It gives a very mild smoke flavor and is pretty much all I use now for smoked poultry.

dport7 · 11-18-2013, 05:16 PM

I have to agree with everyone on "cut back the smoke" hickory is a powerful one anyway.

fabmaster911 · 11-18-2013, 07:31 PM

Quote:

Originally Posted by Okie Sawbones

Yes honey, I used hickory... (as I hide the apple wood chunks)

+1 on that

JS-TX · 11-18-2013, 08:19 PM

Sounds like your girl is a fan of oversmoked Q. It will take a while to cure that. Cut back on the hickory and try some pecan. Good luck!

mbshop · 11-18-2013, 08:26 PM

most turkeys have salt injected already. don't brine ! if you have to then leave the salt out. I use pecan for smoke and it tastes great.

IamMadMan · 11-18-2013, 08:59 PM

The other said it best, sometimes less smoke is better.

Quote:

Originally Posted by Okie Sawbones

Yes honey, I used hickory... (as I hide the apple wood chunks)

Quote:

Originally Posted by BecknCO

she would seriously beat my azz lol.

Save your empty bag of hickory chunks and fill it with apple chunks.. (LOL) It says hickory on the label...

11-18-2013, 11:16 AM	#19
bbqgeekess Babbling Farker Join Date: 07-06-13 Location: Oklahoma	I just bbq'd a turkey the other day in my kettle. I used a handful of wood pellets at the start and another handful after a bit. It was nice and smoky but definitely not overdone. __________________ 18.5" WSM and 22.5" OTG.

11-18-2013, 11:26 AM	#20
El Ropo Quintessential Chatty Farker Join Date: 10-06-10 Location: Austin, TX Name/Nickname : Roger	1 part hickory to 3 parts apple (or 1 pt hickory, 1 pt apple, 1 pt pecan). You can still say you used hickory and won't be dishonest. Some of the best q I've ever made was done by mixing woods. And I agree on keeping the smoke wood to a minimum. 3 small chunks that equal a single large man's fist should be plenty for poultry. __________________ 22.5" WSM nicknamed Fuel Hog! Rescued 22.5" OTS. 18.5" OTS. SJS Mini-WSM. Building UDS ver 2.0. HEB briqs (rebranded Royal Oak). Pecan/Hickory/Cherry/Apple/Peach woods. 2016 Fuji Absolute 2.0 LE (for burning off all the great BBQ)

11-18-2013, 11:42 AM	#21
SmittyJonz somebody shut me the fark up. Join Date: 07-17-13 Location: Burleson Tx	Just grill some Burgers if you think Bird tastes like Pig __________________ NO Such Thing as Over Smoked - just Over Dirty Smoked.............

11-18-2013, 02:18 PM	#22
Mark somebody shut me the fark up. Join Date: 08-13-03 Location: St. Peters MO: 38.786730,-90.642551 Name/Nickname : Mark	Just boil it and then hit it with a weed burner to crisp up the skin. __________________ Dr. Mark (STL) Ph.D. (honorary) Bovine $hitology A thin line separates paranoia from an acute understanding of reality.

11-18-2013, 02:33 PM	#23
16Adams somebody shut me the fark up. Join Date: 01-16-13 Location: USA	Your answers are here. Several great ones. I had the same dilemma one year. I cooked the nasty bird half on the smoker half in the oven. Made them happy. Cheating you say??? Not by a long shot. I don't eat turkey. Not when I have a 12 oz 2" filet that I cook for myself every year. And by the way. Guests get Lord Calvert and Smirnoff. I get Makers, Balvenie and Stoli. The day comes once a year. Bust your hump to make "them" happy. But take care of yourself as well. __________________ Tiernan SOB34, Primo Oval XL, Oklahoma Joe's Bronco, Oklahoma Joe's Highland, Pit Boss Austin XL, Pit Boss Table Top

11-18-2013, 10:30 AM	#18
MeatCandy Full Fledged Farker Join Date: 07-09-13 Location: Dog Patch, Ca	No extra wood...You'll get plenty of flavor from the lump...My .02

11-18-2013, 04:11 PM	#25
HeSmellsLikeSmoke somebody shut me the fark up. Join Date: 04-02-07 Location: Warren, Vermont	Not for this time, but try using dried corn cops in the lump next time. Cob-smoked turkey is very traditional here in Vermont. It gives a very mild smoke flavor and is pretty much all I use now for smoked poultry. __________________ Jim - Another transplanted Texan Former KCBS CBJ Large and Medium Big Green Eggs , Black 18.5" WSM, Blue Weber Performer - Stainless, Green Weber OTG Kettle , Brinkmann SnP Pro, and a Stainless UDS. One retired Portable Kitchen grill. Red Thermapen, Maverick ET-732, EdgePro Apex Sharpener. Avatar is the original 1951 Weber Kettle

11-18-2013, 05:16 PM	#26
dport7 is Blowin Smoke! Join Date: 10-08-13 Location: North East Georgia.	I have to agree with everyone on "cut back the smoke" hickory is a powerful one anyway. __________________ If it turns out good, eat it, if it turns out bad, eat it anyway! Finish Strong!

11-18-2013, 08:19 PM	#28
JS-TX is Blowin Smoke! Join Date: 02-17-10 Location: San Antonio, TX	Sounds like your girl is a fan of oversmoked Q. It will take a while to cure that. Cut back on the hickory and try some pecan. Good luck!

11-18-2013, 08:26 PM	#29
mbshop Babbling Farker Join Date: 06-24-07 Location: visalia, ca	most turkeys have salt injected already. don't brine ! if you have to then leave the salt out. I use pecan for smoke and it tastes great. __________________ george spam, can't live without it