Smokin' a Turkey - Page 4 - The Firearms Forum

geds · 11-24-2011, 01:42 PM

And the final photo - ready for the table!

Oh, and after taking up the bird, we set the grilling grate over the coals and grilled some fresh asparagus. The smokey flavor on it was terrific!

THANK YOU ALL FOR YOUR HELP! And I hope your thanksgiving was as fullFILLING as ours!

Bobitis · 11-24-2011, 03:24 PM

Well done Geds!

geds · 11-24-2011, 04:05 PM

Quote:

Originally Posted by Bobitis

Well done Geds!

Thanks Bob - it was and was very moist!

JLA · 11-25-2011, 03:32 PM

Looks delicious!

geds · 11-25-2011, 04:11 PM

Quote:

Originally Posted by JLA

Looks delicious!

It was Josh and the skin never turned dark.

Silencer · 11-26-2011, 04:31 AM

Mmmmmmmmm! Awesome results! That Polder is the same model I have. Like I said, it hasn't failed me, but the probes have so watch out for that.

geds · 11-26-2011, 12:03 PM

Quote:

Originally Posted by Silencer

Mmmmmmmmm! Awesome results! That Polder is the same model I have. Like I said, it hasn't failed me, but the probes have so watch out for that.

Thanks for the tip on the Polder. I noticed mine reads 4-5 degrees cooler than it should. Have you checked yours?

dad2thebone · 11-26-2011, 12:11 PM

wow! looks great, way to go.

geds · 11-26-2011, 12:11 PM

Thanks Dad!

dad2thebone · 11-26-2011, 01:06 PM

you bet! this year i taught my youngest how to smoke a turkey and his turned out perfect. Now it's sandwich city and i never get tired of em.

geds · 11-26-2011, 01:32 PM

Looks delicious! We finished off the sandwiches last night. Our bird didn't last long!

JLA · 11-26-2011, 01:36 PM

that pup looks hungry.

Bobitis · 11-26-2011, 02:16 PM

Quote:

Originally Posted by JLA

that pup looks hungry.

hahaha...

If it smells good to humans, just imagine what's goin thru his brain.

JLA · 11-26-2011, 05:54 PM

No kiddn.. Dogs sense of smell is what?? 600 times more powerful than ours??

dad2thebone · 11-26-2011, 06:58 PM

He wanted me to turn my back so he could grab a snack. lol

Silencer · 11-27-2011, 08:18 AM

Quote:

Originally Posted by geds

Thanks for the tip on the Polder. I noticed mine reads 4-5 degrees cooler than it should. Have you checked yours?

No, but I'm very use to mine, I can tell if it goes bad. It hasn't so far, but like I said, the probes will fail. But when you get use to when it 'should go off' compared to when it does 'go off,' you'll know if it's bad or not.

Oh, and never submerge the probe in any liquid! Read the instructions and you'll see it's NOT RECOMMENDED!

Quote:

Originally Posted by dad2thebone

you bet! this year i taught my youngest how to smoke a turkey and his turned out perfect. Now it's sandwich city and i never get tired of em.

Wow, nice looking turkey! Cute doggie, too!

AL MOUNT · 11-27-2011, 08:47 AM

This Dyslexia is jest killen me.....

I thought the thread said....

"Turkey a Smokin".....

herohog · 11-27-2011, 10:56 AM

If you smoke it with the breast DOWN, it will be more moist and flavorful.

Silencer · 11-27-2011, 02:08 PM

Quote:

Originally Posted by herohog

If you smoke it with the breast DOWN, it will be more moist and flavorful.

I tried that once and it didn't turn out so good. The choice meat ended up overcooked since my smoker is a regular grill. I had to save that meat for turkey salad.

geds · 11-27-2011, 02:55 PM

Quote:

Originally Posted by herohog

Looks delicious hero! I had a smoker similar to yours years ago and finally gave up on it because of the pain in the rear process of checking and adding coals. It lost too much heat in the process and the meat inevitably fell over and had to be readjusted which meant more loss of heat. I finally just used it for a grill until it rusted out and I convinced my missus to buy a nice side by side. It sure is easier to cook with!

herohog · 11-27-2011, 03:11 PM

I simply lift the whole assembly off the charcoal pan, scoop out the dead coals, add fresh coals that have been started in a charcoal lighter and set the top back on and am good to go! Works great! Unless it is very coald/windy, I don't need to add any coal most of the time!

In THIS design smoker, breast down workes best when using a water pan and injected bird. The bird is injected ALL OVER to the point that no matter where you poke it, it leaks fluid!

geds · 11-27-2011, 03:14 PM

Quote:

Originally Posted by herohog

I simply lift the whole assembly off the charcoal pan, scoop out the dead coals, add fresh coals that have been started in a charcoal lighter and set the top back on and am good to go! Works great! Unless it is very coald/windy, I don't need to add any coal most of the time!

In THIS design smoker, breast down workes best when using a water pan and injected bird. The bird is injected ALL OVER to the point that no matter where you poke it, it leaks fluid!

Same thing I did, except I must not be as coordinated as you because I always knocked over the meat and had to reposition it!

herohog · 11-27-2011, 03:15 PM

PS: I do NOT brine soak / marinate my bird! I thaw it, inject it, put it in the smoker and leave it alone!

geds · 11-27-2011, 03:27 PM

hero - we miss you counting! Now that you got your 300 you've left us!

Crpdeth · 11-27-2011, 08:05 PM

A little late joining this thread...

The way I roll is to lift the skin of the bird and run my fingers underneath the breast and legs to seperate it, then pour in some melted butter and oil with garlic, then work some seasoning under there with my fingers... Sam's (Shooter45) rub is real good and well worth the price I pay *wink*, then soak cheesecloth in the butter/oil mixture and cover the birds with it to keep from burning the skin... They say that presentation is key and I have to agree that "you eat with your eyes first", so it's worth the little bit of effort to me, also, I kinda like to eat the skin in small portions... Then off to the offset smoker, setting at around 275-300 degrees for about four hours, or until they are up to temp (160 breast and 180 thighs), then wrap in foil, set in an old ice cooler and cover with beach towels to let them rest for another hour or more...

Never had a dry one yet...

11-24-2011, 01:42 PM	#76
geds Advanced Senior Member Join Date: Mar 2011 Posts: 3,706	Re: Smokin' a Turkey And the final photo - ready for the table! Oh, and after taking up the bird, we set the grilling grate over the coals and grilled some fresh asparagus. The smokey flavor on it was terrific! THANK YOU ALL FOR YOUR HELP! And I hope your thanksgiving was as fullFILLING as ours! Last edited by geds; 12-23-2012 at 11:55 AM..

11-24-2011, 03:24 PM	#77
Bobitis Advanced Senior Member Join Date: Apr 2009 Posts: 6,612	Re: Smokin' a Turkey Well done Geds! __________________ ^.^ A point in every direction is the same as having no point at all

11-25-2011, 03:32 PM	#79
JLA TFF Moderator/Host Join Date: Feb 2007 Location: Heart Of Texas Contributor Posts: 17,398	Re: Smokin' a Turkey Looks delicious! __________________ It takes 43 muscles to frown, 17 to smile, and 3 for proper trigger squeeze. The latest caliber or gear is no substitute for experience and skill. Rifles and cartridges don't make hits -- shooters do. Fact of life: After Monday and Tuesday, even the calendar says WTF!

11-26-2011, 04:31 AM	#81
Silencer Advanced Senior Member Join Date: Nov 2003 Location: Southern California: Inland Empire Posts: 1,329	Re: Smokin' a Turkey Mmmmmmmmm! Awesome results! That Polder is the same model I have. Like I said, it hasn't failed me, but the probes have so watch out for that. __________________ War is an ugly thing, but not the ugliest of things. The decayed and degraded state of moral and patriotic feeling which thinks that nothing is worth war is much worse. The person who has nothing for which he is willing to fight, nothing which is more important than his own personal safety, is a miserable creature and has no chance of being free unless made and kept so by the exertions of better men than himself. Skeet Shooting Game! Don't Shoot Your Eye Out!

11-26-2011, 12:11 PM	#83
dad2thebone Advanced Senior Member Join Date: Jul 2011 Posts: 1,357	Re: Smokin' a Turkey wow! looks great, way to go. __________________ 9-11-01 we will never forget.And then we have dec 7 now it's Nov 6th all sad days for our country. And dont whizz on my leg then tell me it's raining.

11-26-2011, 12:11 PM	#84
geds Advanced Senior Member Join Date: Mar 2011 Posts: 3,706	Re: Smokin' a Turkey Thanks Dad!

11-26-2011, 01:06 PM	#85
dad2thebone Advanced Senior Member Join Date: Jul 2011 Posts: 1,357	Re: Smokin' a Turkey you bet! this year i taught my youngest how to smoke a turkey and his turned out perfect. Now it's sandwich city and i never get tired of em. Attached Images __________________ 9-11-01 we will never forget.And then we have dec 7 now it's Nov 6th all sad days for our country. And dont whizz on my leg then tell me it's raining.

11-26-2011, 01:32 PM	#86
geds Advanced Senior Member Join Date: Mar 2011 Posts: 3,706	Re: Smokin' a Turkey Looks delicious! We finished off the sandwiches last night. Our bird didn't last long!

11-26-2011, 01:36 PM	#87
JLA TFF Moderator/Host Join Date: Feb 2007 Location: Heart Of Texas Contributor Posts: 17,398	Re: Smokin' a Turkey that pup looks hungry. __________________ It takes 43 muscles to frown, 17 to smile, and 3 for proper trigger squeeze. The latest caliber or gear is no substitute for experience and skill. Rifles and cartridges don't make hits -- shooters do. Fact of life: After Monday and Tuesday, even the calendar says WTF!

11-26-2011, 05:54 PM	#89
JLA TFF Moderator/Host Join Date: Feb 2007 Location: Heart Of Texas Contributor Posts: 17,398	Re: Smokin' a Turkey No kiddn.. Dogs sense of smell is what?? 600 times more powerful than ours?? __________________ It takes 43 muscles to frown, 17 to smile, and 3 for proper trigger squeeze. The latest caliber or gear is no substitute for experience and skill. Rifles and cartridges don't make hits -- shooters do. Fact of life: After Monday and Tuesday, even the calendar says WTF!

11-26-2011, 06:58 PM	#90
dad2thebone Advanced Senior Member Join Date: Jul 2011 Posts: 1,357	Re: Smokin' a Turkey He wanted me to turn my back so he could grab a snack. lol __________________ 9-11-01 we will never forget.And then we have dec 7 now it's Nov 6th all sad days for our country. And dont whizz on my leg then tell me it's raining.

11-27-2011, 08:47 AM	#92
AL MOUNT Advanced Senior Member Join Date: Oct 2006 Location: Cleaning my Thompson in The Foothills of the Ozark Mountains Posts: 3,130	Re: Smokin' a Turkey This Dyslexia is jest killen me..... I thought the thread said.... "Turkey a Smokin"..... __________________ 501st Parachute Infantry Regiment 101st Airborne Division Vietnam 67-68

11-27-2011, 10:56 AM	#93
herohog V.I.P. Member Join Date: Sep 2011 Location: Shreveport, LA Posts: 455	Re: Smokin' a Turkey If you smoke it with the breast DOWN, it will be more moist and flavorful. __________________ Speedy

11-27-2011, 03:11 PM	#96
herohog V.I.P. Member Join Date: Sep 2011 Location: Shreveport, LA Posts: 455	Re: Smokin' a Turkey I simply lift the whole assembly off the charcoal pan, scoop out the dead coals, add fresh coals that have been started in a charcoal lighter and set the top back on and am good to go! Works great! Unless it is very coald/windy, I don't need to add any coal most of the time! In THIS design smoker, breast down workes best when using a water pan and injected bird. The bird is injected ALL OVER to the point that no matter where you poke it, it leaks fluid! __________________ Speedy

11-27-2011, 03:15 PM	#98
herohog V.I.P. Member Join Date: Sep 2011 Location: Shreveport, LA Posts: 455	Re: Smokin' a Turkey PS: I do NOT brine soak / marinate my bird! I thaw it, inject it, put it in the smoker and leave it alone! __________________ Speedy

11-27-2011, 03:27 PM	#99
geds Advanced Senior Member Join Date: Mar 2011 Posts: 3,706	Re: Smokin' a Turkey hero - we miss you counting! Now that you got your 300 you've left us!

11-27-2011, 08:05 PM	#100
Crpdeth Advanced Senior Member Join Date: Apr 2002 Location: Location: Location Contributor Posts: 8,247	Re: Smokin' a Turkey A little late joining this thread... The way I roll is to lift the skin of the bird and run my fingers underneath the breast and legs to seperate it, then pour in some melted butter and oil with garlic, then work some seasoning under there with my fingers... Sam's (Shooter45) rub is real good and well worth the price I pay wink, then soak cheesecloth in the butter/oil mixture and cover the birds with it to keep from burning the skin... They say that presentation is key and I have to agree that "you eat with your eyes first", so it's worth the little bit of effort to me, also, I kinda like to eat the skin in small portions... Then off to the offset smoker, setting at around 275-300 degrees for about four hours, or until they are up to temp (160 breast and 180 thighs), then wrap in foil, set in an old ice cooler and cover with beach towels to let them rest for another hour or more... Never had a dry one yet... Attached Images