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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 11-18-2013, 09:09 AM   #16
HankB
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Quote:
Originally Posted by BecknCO View Post
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.
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Unread 11-18-2013, 09:45 AM   #17
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Quote:
Originally Posted by Bludawg View Post
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.
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Unread 11-18-2013, 10:30 AM   #18
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No extra wood...You'll get plenty of flavor from the lump...My .02
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Unread 11-18-2013, 11:16 AM   #19
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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.
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Unread 11-18-2013, 11:26 AM   #20
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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.
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Unread 11-18-2013, 11:42 AM   #21
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Just grill some Burgers if you think Bird tastes like Pig
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Unread 11-18-2013, 02:18 PM   #22
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Just boil it and then hit it with a weed burner to crisp up the skin.
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Unread 11-18-2013, 02:33 PM   #23
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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.
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Unread 11-18-2013, 02:34 PM   #24
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Quote:
Originally Posted by Mark View Post
Just boil it and then hit it with a weed burner to crisp up the skin.

I'll give it a shot!
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Unread 11-18-2013, 04:11 PM   #25
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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.
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Unread 11-18-2013, 05:16 PM   #26
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I have to agree with everyone on "cut back the smoke" hickory is a powerful one anyway.
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Unread 11-18-2013, 07:31 PM   #27
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Quote:
Originally Posted by Okie Sawbones View Post
Yes honey, I used hickory... (as I hide the apple wood chunks)
+1 on that
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Unread 11-18-2013, 08:19 PM   #28
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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!
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Unread 11-18-2013, 08:26 PM   #29
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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.
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Unread 11-18-2013, 08:59 PM   #30
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The other said it best, sometimes less smoke is better.

Quote:
Originally Posted by Okie Sawbones View Post
Yes honey, I used hickory... (as I hide the apple wood chunks)
Quote:
Originally Posted by BecknCO View Post


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...
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