Smoked a turkey last weekend for the day after Christmas - was the first smoke on the new WSM. After working with a Chargriller for several years, there are a few things to learn about the new unit, but it came up to temperature extremely quickly and held between 250-300 steadily. I wasn't shooting for a high-heat cook - I was aiming for between 225 and 250, but figured I wouldn't stress out if it got high, since I know poultry can benefit from a little heat. Even though it was higher than my target, it was extremely easy to control with the lower vents - having a tighter fit than the Chargriller makes loads of difference.
At any rate, after starting to get tired of turkey sandwiches every day at work (I know, I know, what can I say), I figured I'd use some of the leftovers as chili. Started it out by making a stock yesterday with the carcass, then found a good looking White Turkey Chili recipe online that didn't use ground turkey (was a Cooking Light recipe, but I switched out the stock for broth, and used more butter, so I'm sure I screwed up the 'light' part
).
Turned out great, smokiness comes through nicely, and I got the spice just right, pluss I still have plenty of meat left. I'll probably end up freezing it, and finding a soup recipe in a couple of weeks - that way I won't get too sick of turkey!
M
At any rate, after starting to get tired of turkey sandwiches every day at work (I know, I know, what can I say), I figured I'd use some of the leftovers as chili. Started it out by making a stock yesterday with the carcass, then found a good looking White Turkey Chili recipe online that didn't use ground turkey (was a Cooking Light recipe, but I switched out the stock for broth, and used more butter, so I'm sure I screwed up the 'light' part
Turned out great, smokiness comes through nicely, and I got the spice just right, pluss I still have plenty of meat left. I'll probably end up freezing it, and finding a soup recipe in a couple of weeks - that way I won't get too sick of turkey!
M