Turkey

rowdycowboy · 11-17-2010, 08:11 PM

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?

Johnny_Crunch · 11-17-2010, 08:52 PM

I believe getting closer to 350 will get you the best results.

Midnight Smoke · 11-17-2010, 08:54 PM

I do mine at 325º-350º and they come out great!

Meat Burner · 11-17-2010, 09:06 PM

^^^^yep, what they said.

Alan in Ga · 11-17-2010, 09:07 PM

^^^^what they said for best result

bam · 11-17-2010, 09:49 PM

Hot and fast 325-350

aquablue22 · 11-18-2010, 08:47 AM

I've always done my at 250 and have never been disappointed. I also brine said turkey.

rowdycowboy · 11-18-2010, 04:03 PM

How long do you smoke it for when running at 350 and how long on 250?

Bbq Bubba · 11-18-2010, 04:11 PM

Quote:

Originally Posted by rowdycowboy

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.

rowdycowboy · 11-18-2010, 04:32 PM

Does anyone perfer a type of wood better than others for Turkey?

chachahut · 11-18-2010, 04:42 PM

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.

woodbutcher1 · 11-18-2010, 04:45 PM

Quote:

Originally Posted by rowdycowboy

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.

rowdycowboy · 11-18-2010, 04:52 PM

Do you use both at one time or either cherry or apple

woodbutcher1 · 11-18-2010, 06:46 PM

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.

JD McGee · 11-18-2010, 06:54 PM

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!

11-17-2010, 08:11 PM	#1
rowdycowboy Full Fledged Farker Join Date: 10-20-10 Location: Hodgenville,KY Downloads: 0 Uploads: 0	Turkey 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?

11-17-2010, 08:52 PM	#2
Johnny_Crunch Babbling Farker Join Date: 04-03-10 Location: Cypress TX Downloads: 0 Uploads: 0	I believe getting closer to 350 will get you the best results. __________________ J Crunch

11-17-2010, 08:54 PM	#3
Midnight Smoke somebody shut me the fark up. Join Date: 01-24-08 Location: Southern Arizona Desert Downloads: 0 Uploads: 0	I do mine at 325º-350º and they come out great! __________________ ************************ * Terry ~ aka Pork Smoker * XL-BGE Hatched 06/20/2008 09:42 pm ** * Couple Weber Kettles, CharGriller, UDS * * Ultra Fast Red Thermapen * Projects Kamado Restoration Bandera Restoration

11-17-2010, 09:06 PM	#4
Meat Burner Quintessential Chatty Farker Join Date: 02-22-07 Location: Springfield, MO Downloads: 0 Uploads: 0	^^^^yep, what they said. __________________ my avatar swiped fatties from the plate....look how sorry he is. ________ Meat. NB Bandera with mods Weber 22 .5" x 2, 26.75" x 1 UDS x 3 KCBS CBJ Created "The Great Spam Revelation of 2011." www.bbq-brethren.com/forum/showthread.php?t=111155

11-17-2010, 09:07 PM	#5
Alan in Ga is One Chatty Farker Join Date: 12-19-09 Location: Macon,Ga Downloads: 0 Uploads: 0	^^^^what they said for best result __________________ NB Black Diamond, 57 Smokehouse BBQ Team www.57smokehouse.blogspot.com/ Certified GBA Judge/Competetior Golden Goose Egg(4 Times Certified) Stumps 223 ,2 UDS,NB Hondo

11-17-2010, 09:49 PM	#6
bam is one Smokin' Farker Join Date: 10-22-08 Location: Philly, PA Downloads: 0 Uploads: 0	Hot and fast 325-350 __________________ AKA "Huck" BBQ Resource: [URL="http://www.huckshut.com"]www.huckshut.com[/URL] Streaming BBQ Podcast: [URL]http://www.inthehut.com[/URL]

11-18-2010, 08:47 AM	#7
aquablue22 Babbling Farker Join Date: 11-26-08 Location: Ormond Beach, Florida Downloads: 0 Uploads: 0	I've always done my at 250 and have never been disappointed. I also brine said turkey. __________________ Weber Spirit E-310 Gasser 1 - Big Green Egg - Large 2 - 22.5 Weber Kettles 2 - 18.5 Weber Kettle Magma Newport - Gasser (on the Boat) 1 - Terracotta PIG 1 Masterbuilt Modified Smokehouse [COLOR=Green]2 - Super FAST, Super ACCURATE Green Thermapen[/COLOR]1 splashproof)

11-18-2010, 04:03 PM	#8
rowdycowboy Full Fledged Farker Join Date: 10-20-10 Location: Hodgenville,KY Downloads: 0 Uploads: 0	How long do you smoke it for when running at 350 and how long on 250?

11-18-2010, 04:32 PM	#10
rowdycowboy Full Fledged Farker Join Date: 10-20-10 Location: Hodgenville,KY Downloads: 0 Uploads: 0	Does anyone perfer a type of wood better than others for Turkey?

11-18-2010, 04:42 PM	#11
chachahut Full Fledged Farker Join Date: 10-30-09 Location: Roxbury,NY Downloads: 0 Uploads: 0	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. __________________ Frank Davis Cha Cha Hut BBQ : 43311 Route 28 (corner of Route 28 & County Road 38: Arkville, NY : chachahut.com Backwoods Pro Jr. Backwoods Competitor busted Backwoods Fatboy Weber 22.5 Kettle some stainless wood fired thing

11-18-2010, 04:52 PM	#13
rowdycowboy Full Fledged Farker Join Date: 10-20-10 Location: Hodgenville,KY Downloads: 0 Uploads: 0	Do you use both at one time or either cherry or apple

11-18-2010, 06:46 PM	#14
woodbutcher1 Full Fledged Farker Join Date: 04-04-10 Location: Shelby Twp. Macomb Co. SE Michigan Downloads: 0 Uploads: 0	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.

11-18-2010, 06:54 PM	#15
JD McGee somebody shut me the fark up. Join Date: 06-28-07 Location: Duvall, WA Downloads: 0 Uploads: 0	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! __________________ Wine Country "Q" Competition BBQ

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