Charles Howse
TVWBB Wizard
Friends,
Even though it's a terrible day here in West Tennessee, I smoked a spatchcocked Turkey for supper.
Temperature-wise, it came out great.
I used 2 chunks of Apple over 1 1/2 chimneys of Kingsford Blue.
All vents wide open the entire cook; empty water pan.
It hit 165 in the breast in exactly 3 hours!!
Problem is, the skin is WAY too dark from the smoke.
Can't I drape with foil in this situation to reduce the amount of smoke hitting the bird??
If not, what would you do? It looked beautiful about 2 hrs in.
BTW, after eating...this was the BEST turkey I've ever done!
Moist, tender, smokey. Seasoned with Tony Chachere's!
Everyone is full!!
Even though it's a terrible day here in West Tennessee, I smoked a spatchcocked Turkey for supper.
Temperature-wise, it came out great.
I used 2 chunks of Apple over 1 1/2 chimneys of Kingsford Blue.
All vents wide open the entire cook; empty water pan.
It hit 165 in the breast in exactly 3 hours!!
Problem is, the skin is WAY too dark from the smoke.
Can't I drape with foil in this situation to reduce the amount of smoke hitting the bird??
If not, what would you do? It looked beautiful about 2 hrs in.
BTW, after eating...this was the BEST turkey I've ever done!
Moist, tender, smokey. Seasoned with Tony Chachere's!
Everyone is full!!
Last edited: