I need help from the turkey smokers

[RJ]

Originally Posted by Toadkiller

http://virtualweberbullet.com/turkey3.html

I had seen that recipe but I'm concerned about such a high temp.

Do you have any experience with that?

[ceebz]

Originally Posted by RJ

I had seen that recipe but I'm concerned about such a high temp.

Do you have any experience with that?

I personally like to smoke my bird in one of my kettles @ 350. If you smoke it at 250, the skin turns into leather and is completely inedible.

Also, check out the apple brine from the vwb site. I've used it several times and always get good reviews.

http://virtualweberbullet.com/turkey6.html

And try some Pecan wood with your poultry. I like to smoke any kind of poultry with a combination of cherry and pecan. The pecan gives it a really good color.

[GoTrav]

Originally Posted by ceebz

I personally like to smoke my bird in one of my kettles @ 350. If you smoke it at 250, the skin turns into leather and is completely inedible.
http://virtualweberbullet.com/turkey6.html

You've had luck with edible skin? I've been doing a Turkey every Thanksgiving for about 5 years but haven't had a skin that I wanted to eat yet. The skin looks great, just not something that I've wanted to eat. Maybe I should be shooting for a higher temp like 350? I normally smoke around 325 but screwed up and didn't let my smoker get up to temp before putting on the bird.

[ceebz]

Originally Posted by GoTrav

You've had luck with edible skin? I've been doing a Turkey every Thanksgiving for about 5 years but haven't had a skin that I wanted to eat yet. The skin looks great, just not something that I've wanted to eat. Maybe I should be shooting for a higher temp like 350? I normally smoke around 325 but screwed up and didn't let my smoker get up to temp before putting on the bird.

Yeah, I stopped doing birds in my smokers years ago, because I hated the tough skin. Absolutely ruins the drumsticks and wings, IMO.

I started smoking the birds in my weber kettles indirect @ 350-375 and the skin has always been edible. I would recommend that if you smoke your bird @ high heat like this, that you prepare the bird with a brine.