Author Topic: Basting  (Read 1189 times)

Offline JAMBF750

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« on: November 23, 2011, 06:27:00 PM »
Sorry to ask, but do I baste the Turkey during the smoking process, I'm leaving this bird in the smoker for the entire cook...hope to use the internal oven for the last couple hours.  Would it make sense to baste only after the smoking time.



Offline La Quinta

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Re: Basting
« Reply #1 on: November 23, 2011, 06:32:31 PM »
When I smoke turkeys I lay butter soaked cheese cloth on the breast meat...take it off when it has given all it can and the breast browns...just what I do...You can always mop (same as baste)...I don't do it because you have to open the door to many times...

Others will chime in...

Offline Habanero Smoker

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Re: Basting
« Reply #2 on: November 24, 2011, 01:41:31 AM »
I would go with La Quinta's technique. Every time you open the door, you will add cooking time. This could be up to 30 minutes each time you open the door, depending on how long it has been open and how much the temperature has dropped.

If you change the water bowl, or if you rotate the racks every so many hours, then you can baste at that time.