turkey

Hello all, two things I wanted to try out this weekend. First, was to try out some Peach wood that I bought a few weeks ago, at Bass Pro Shop. 2nd, I also wanted to try out the Fresh n Easy dry brine mix, that I picked up last year, right around the holidays. Per the instructions, I rubbed the...

I made a couple of turkeys for Thanksgiving using my Weber 22.5 OTG and a Smokenator insert. They came out okay, the second being distinctly superior. But what grabbed my attention was the two rib racks I used. I had bought them after reading discussion here, thinking I could use them for...

Tried my first turkey on Thursday following the recipe on Virtual Bullet. Started the fire using the KISS method but the temperature never got above 275 even with all the vents open. Tried to diagnose and correct the problem by adding more fully engaged charcoal/taking charcoal out but it only...

So, smoking my first turkey on my SMW. Any thoughts from some old pros? how about how long should I expect? 250 degrees or 325? I've heard both. Covering the ends with foil to keep from burning. Should I use water in the bowl or not? Going with Apple wood. Thanks for any advice you can...

Each year my wife prepares a turkey dinner for her students and their parents. Her preparation involves me smoking two turkeys for her. ;) Last evening was the annual session. On Monday I purchased two Walmart specials (enhanced for $0.88/lb. . . . these were 14-pounders). I spent the day...

I'm planning on an Apple Brined Turkey this year. Has anyone tried a good rub? I see the creole rub, but not sure if there is anything better. Thanks. BR

This harks back to an old Chinese method. I've steamed duck before smoking or roasting it, with excellent results. It's used here instead of brining for extra-moist meat and crispy skin. Jacques Pépin's Steam-Powered (Steamed and Roasted) Turkey Who is going to be the first to try it? Rita

The cook in pictures..... Some basic ingredients: Chopped up the celery and onion, sauteed them until slightly translucent, added them to the stuffing mix along with the butter and water as per the instructions on the Stovetop Stuffing box. Combined the ground turkey, turkey sausage and some...

Good afternoon from Nashville! It was in the 40's and breezy this weekend, so I decided it would be a great day to give the WSM a trial run with my first Turkey Breast. I found it challenging to get the smoker at or above 325 consistently, but it did settle down at 300 for 3 hours with 4...

First, my name is Jason and this is my first post on this site. I don't remember how I stumbled across this site, but I'm very thankful I found it. I have a 22 1/2" OTS grill with a brand new Rotisserie that I just received in the mail last Friday. With that being said, I'll be making my first...

Hi all, I have some newbie questions before my upcoming attempt at cooking some turkeys on my 18.5" WSM. I have two turkeys, approx 13 lbs and 15 lbs apiece; and I would like to cook them both at the same time. I think the best approach would be to use both racks, but I have yet to utilize...