I am going to try and smoke a turkey tomorrow. Thinking about smoking for 4 hours with hickory. After the smoke, I am going to fry it in a turkey fryer. Does anyone see anything wrong with this or has anyone tried this before and have some suggestions on how to do it or what not to do? Thanks
Have never smoked a Turkey, but I see no reason not to. I have some friends that have done so on a side firebox unit. Without some of the expert help on here, I think I would consider cold smoking for 2 or 3 hours with pecan while the bird is still cold (barely thawed), wrap and place in fridge overnight, then deep fry next day. I am sure an experienced bird smoker will be along shortly. You may want to try the Recipe Site below.
Do a search on the forum here. There were many post pre thanksgiving last year from members doing the smokefrying.
Here's one from the recipe site I've been wanting to try, but waiting for that time of year when I can find a fresh, un-enhanced bird:
http://www.susanminor.org/forums/showthread.php?t=19&highlight=cider
I did a whole turkey, start to finish, in my smoker (okay, I may have finished it in the oven as I wasn't getting the temp where I needed it fast enough, but still)...beautiful brown skin and very flavorful. This with a basic water/brown sugar/kosher salt brine.
Don't have any advice for a smoke then deep fry though...Sorry. Wildcat's advice sounds pretty good though.
Quote from: Consiglieri on August 10, 2007, 08:50:26 PM
Here's one from the recipe site I've been wanting to try, but waiting for that time of year when I can find a fresh, un-enhanced bird:
http://www.susanminor.org/forums/showthread.php?t=19&highlight=cider
This is a good recipe. You will enjoy it.
Quote from: Oldman on August 12, 2007, 07:43:02 AM
Quote from: Consiglieri on August 10, 2007, 08:50:26 PM
Here's one from the recipe site I've been wanting to try, but waiting for that time of year when I can find a fresh, un-enhanced bird:
http://www.susanminor.org/forums/showthread.php?t=19&highlight=cider
This is a good recipe. You will enjoy it.
Thanks, Olds. Looking forward to it.
Sagemt: how did the grub turn out?
I smoked two turkeys, one with hickory the other with apple. The only heat that I used was from the burner. Smoked for 4 hours, let it rest in the fridge for 4 hours then fried the hickory smoked one. Turned out great. Moist and a good smoked flavor. The only trouble with it was the oil. It turned real dark from the smoke. Would not have been a problem if we didn't smoke the other one in apple. Thought it might change the flavor of the apple, so we cooked it in the oven. It was still good, but not as moist. If I did it again I will smoke with one smoke only. I will smoke it the night before and let it rest in the fridge over night like suggested by wildcat. Sorry I didn't post responce quicker but I have been away for work. I think I might try a brine on the next one.
Kind of thought it would work. Glad it went well for you.
I would go 5 pucks only 1 hr 40 mins. Fowl and fish take smoke fast. My ยข2 worth :o
nepas