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Whole Turkey: Smokeboost or no?


 

JoelH

New member
Hi all,

The last few years, I have just done the turkey at 350 or 375 with good results. I've never done Smokeboost so I"m curious. I guess I'm worried I will over smoke the meat for some of my less smokey eaters.

Do I gamble on it with a first run tomorrow or just stick to what I've done? Heavy decisions!
 
Don't run it on SmokeBoost too long. Your bird will dry out even worse than turkeys usually are. Run your smoke until you get a bit of color maybe an hour to 90 minutes. Then get the temps up to a good "roasting" temp to give you the right skin texture and get the interior done quicker to preserve juice. I learned the hard way with a pellet grill. Leaner foods (i.e. turkey), need to go quicker or they dry and get tough surface
 
From the manual:
SMOKEBOOST is a flavor mode to use at the start of a low & slow cook.
When activated, it cools and adjusts to a temperature range between 165-200 F.
 
I could not have stated my recommendation any better than Timothy. It's obvious you know this from your post: folks have varying degrees of preference with regard to smoke flavors. It is less likely that people will drive home saying "man, I wish there was more smoke on that bird" than those who would say "that felt like eating a cigarette."

Good luck and Happy Thanksgiving!
 

 

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