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  1. C

    How much charcoal?

    The turkey turned out well but I sure started smoking too early. I started at 9 p.m. Wednesday and the 13.6 pound turkey was pretty much cooked by 8 a.m. Thursday. I just held the smoker at about 200 degrees for the next 6 hours until 3 p.m. when dinner was scheduled. At 200 degrees in the...
  2. C

    Breast-down?

    My smoking cookbook recommends breast down.
  3. C

    Hey guys got some turkey temp and wsm questions

    You can smoke the turkey at 265 to 275 degrees with water in the pan. It will take a long time to cook. There is a recipe in the book "Smoke and Spice" by Cheryl and Bill Jamison that recommends smoking a turkey at 200 to 220 degrees and they say allow a cooking time of 1 1/4 to 1 1/2 hour per...
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    Newbie Turkey advice

    I would allow more time to smoke the turkey. It's better to have a turkey finished early than finished late. If the bird is finished early, you can wrap it up in clean towels and store it in an empty ice chest (without ice) for a couple of hours. The towels and chest will act as insulation...
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    Practice on a chicken?

    I practiced on chickens because they cost a lot less than turkeys. Sure, a chicken not the same as a turkey but you can learn a great deal about brining, applying rubs, injecting seasonings, managing the temperature of the smoker and how to track the temperature of the meat on any poultry...
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    How much charcoal?

    A BBQ Tip from the same cookbook, page 172, " You should seldom remove the skin from chickens or other birds before barbecuing them. The skin keeps the meat moist and its fat acts as a natural basting agent. When there is skin on only a portion of the meat, as with a chicken breast, place that...
  7. C

    How much charcoal?

    The recipe I'm using is "Worth-the-Wait Turkey" from the book, "Smoke and Spice" by Cheryl and Bill Jamison. They recommend a temperature of 200 to 220 degrees and a cooking time of 1 1/4 to 1 1/2 hours per pound of turkey. Christopher
  8. C

    How much charcoal?

    I am planning to smoke a 12 pound turkey for 16 hours in my 18" WSM at 220 degrees. The smoker is equipped with an automatic temperature controller and I will be burning Weber charcoal briquettes with a few chunks of oak thrown in. How much cold charcoal do you think I will need? How much hot...

 

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