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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 11-17-2010, 08:11 PM   #1
rowdycowboy
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I smoked a 14 lb bird for thanksgiving last year at about 250 does anyone recommend 225 or stay at 250 when smoking the bird. Also if you smoke at 250 would you say 30 min. per pound for the turkey or how many min. per lb. at 225?
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Unread 11-17-2010, 08:52 PM   #2
Johnny_Crunch
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I believe getting closer to 350 will get you the best results.
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Unread 11-17-2010, 08:54 PM   #3
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I do mine at 325º-350º and they come out great!
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Unread 11-17-2010, 09:06 PM   #4
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^^^^yep, what they said.
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Unread 11-17-2010, 09:07 PM   #5
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^^^^what they said for best result
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Unread 11-17-2010, 09:49 PM   #6
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Hot and fast 325-350
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Unread 11-18-2010, 08:47 AM   #7
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I've always done my at 250 and have never been disappointed. I also brine said turkey.
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Unread 11-18-2010, 04:03 PM   #8
rowdycowboy
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How long do you smoke it for when running at 350 and how long on 250?
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Unread 11-18-2010, 04:11 PM   #9
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Quote:
Originally Posted by rowdycowboy View Post
How long do you smoke it for when running at 350 and how long on 250?
Until it's done.
Anything lower than 300 is pointless for skinned poultry.
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Unread 11-18-2010, 04:32 PM   #10
rowdycowboy
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Does anyone perfer a type of wood better than others for Turkey?
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Unread 11-18-2010, 04:42 PM   #11
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Just did one on Tuesday @ 275º Rubbed with the house BBQ rub. Used mostly maple with a bit of hickory. Took about 5 hours for a 13 lb bird to reach 170º at the thigh. I do not brine my poultry. Use a Backwoods Pro with a full water pan plus a few sprays of the house wash every hour.

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Unread 11-18-2010, 04:45 PM   #12
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Quote:
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Does anyone perfer a type of wood better than others for Turkey?
I prefer wild cherry and apple wood for poultry and fish. Hickory for pork.
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Unread 11-18-2010, 04:52 PM   #13
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Do you use both at one time or either cherry or apple
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Unread 11-18-2010, 06:46 PM   #14
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I have mixed it in the past, and once in a while just one or the other. The wild cherry gives me a heavenly Sweeeeeeeeeeet smoke.
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Unread 11-18-2010, 06:54 PM   #15
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I do an overnight brine on a 12-14 lb all natural bird. I fire up the WSM with a full load of K and two chunks of apple or cherry...no water in the pan...just foil it (it will also catch your drippings for gravy). When the temp hits 300 the bird goes on and smokes for 3 - 3.5 hours @ 325 ish until the breast hits 165...easy peasy!
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