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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 11-09-2007, 08:07 PM   #1
sterlingsmoker
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Default Almost turkey time

I am gettin pumped up to throw some turkeys on the smokers for Thanksgiving!! Here is a pic of last years bird.
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Unread 11-09-2007, 08:11 PM   #2
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Some nice eye candy you have there!
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Unread 11-09-2007, 09:42 PM   #3
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Out of curiosity, what temp did you cook that at? Looks pretty darn good.
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Unread 11-09-2007, 09:45 PM   #4
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Have one thawing right now ,going to smoke it sunday. would be nice to know what temp and how long?
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Unread 11-09-2007, 10:15 PM   #5
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I did a beer can turkey last year..very moist, how did you do yours??
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Unread 11-10-2007, 06:06 AM   #6
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I inject with Tony Chaechere's Creale style butter all over the bird.Rub the bird with oil Shake on some seasoning rub and I Get my WSM up to 350* dome temp throw a chunk of cherry on for smoke and when breast temp is 165* I pull it out and let sit for 15 min or so. I also stuff the bird with sliced oranges,onions and apples before putting on the cooker. Moist and wonderful every time!!
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Unread 11-10-2007, 06:51 AM   #7
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Thanks for the info!
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Unread 11-10-2007, 09:05 AM   #8
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Nice looking bird ya got there. I have PM nd you with address to send. Just kidding. Nice work. Its all good
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Unread 11-10-2007, 09:42 AM   #9
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That is a nice looking bird Terry! I was reading an E-mail from Sausage Maker claiming that larger Turkeys smoke better. I like 12-15 lb birds, how about you?
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Unread 11-10-2007, 12:53 PM   #10
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Quote:
Originally Posted by swamprb View Post
That is a nice looking bird Terry! I was reading an E-mail from Sausage Maker claiming that larger Turkeys smoke better. I like 12-15 lb birds, how about you?
That is right where I like em 12-14 lbers.
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Unread 11-10-2007, 12:56 PM   #11
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Quote:
Originally Posted by Jeremiah View Post
Out of curiosity, what temp did you cook that at? Looks pretty darn good.
Thank you. I like temps 325* to 350*. I have no problem getting there in a WSM, all vents wide open. 2.5 to 3 hours later AWESOME TURKEY!!
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Unread 11-10-2007, 05:21 PM   #12
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Looks good man!
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Unread 11-10-2007, 06:18 PM   #13
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Wow. I am going to have to try that. That looks great.
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Unread 11-10-2007, 07:38 PM   #14
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Quote:
Originally Posted by sterlingsmoker View Post
Thank you. I like temps 325* to 350*. I have no problem getting there in a WSM, all vents wide open. 2.5 to 3 hours later AWESOME TURKEY!!
I agree - AWESOME BIRD. Do you use water or sand in the pan, leave the pan empty or what?
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Unread 11-11-2007, 07:46 AM   #15
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got a question!!! I'm doing a bird today, and it's been a long time since my one and only turkey test... do you just leave the thing on it's back the whole time it's cooking?
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