Hi All,
There have been several threads dealing with turkey, and I have yet to my first turkey on my new BS, but I'm looking forward to starting it tomorrow.
One trick I used with my old bullet smoker to make fantastic gravy was the following: I would set the turkey on a half full beer can (Fosters extra large size is good for the smokee as well as the smoker . . .) or on a chick rack like Olds showed in another thread. Either way I would place the turkey in a roasting pan to collect the juices. To the pan I would add water mixed 50/50 with apple juice and a quartered onion. By the end of the smoking period, most of the water has evaporated, and resulting apple/onion/smoke/juice mix makes a delicious smoked gravy.
I'm planning to do this with the BS and I'll keep everyone posted as to the results.
John
Newton MA
Ma num ma num!! That's Muppet talk for "Yummy!"[:p][:p] For those who are old enough to remember the Muppets.
Cold Smoke
As I posted in an earlier thread, I tried catching the juices and all the juices had evaporated. What was left at the bottom of the pan was not worth trying to make a gravy out of.
I did not try adding liquids to the pan that I was catching the drippings in. Let us know if this works, but I believe if you add more liquids in the BS, you will end up with skin that is "rubbery". Also you may have problems keeping the temperature up; especially this time of year. The BS is not like the Bullet, which requires water to help regulate it's temperature. Keep your vent open.
<blockquote id="quote"><font size="1" face="Verdana, Arial, Helvetica" id="quote">quote:<hr height="1" noshade id="quote">Ma num ma num!! That's Muppet talk for "Yummy!" For those who are old enough to remember the Muppets.
<hr height="1" noshade id="quote"></blockquote id="quote"></font id="quote">Old enough?? Man I was full grown and then some by the time they came around [;)]
http://rminor.com
Keep your vent open.
Thanks for the tip, HS. I'll let you know how it goes. May have to be a trade off between great skin and great gravy . . .
John
Newton MA
J2C,how are you preping your turkey, brine or rub? if you want a better tasting skin. sit it in a pan in the fridge and let it air dry in there overnight un covered befor you smoke.
Greetings all, new to the forum and fairly new to the world of Bradley smokers. I have done a batch of salmon, almonds and suasages so far. I am trying a turkey for thanksgiving, I have it bringing right now, but am curious what woods you all use. I have seen pecan and hickory mentioned. Pecan sounds good, hickory sounds a bit to much. What about apple? Just curious as to what woods you all use. I know it's a matter of personal taste, so what taste good to you?
Thanks in advance for any info
Rukus
<blockquote id="quote"><font size="1" face="Verdana, Arial, Helvetica" id="quote">quote:<hr height="1" noshade id="quote"><i>Originally posted by Rukus</i>
<br /> I am trying a turkey for thanksgiving, I have it brineing right now, but am curious what woods you all use.
Rukus
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Sorry, that should read Christmas, not Thanksgiving. I think breathing in all the smoke has gotten to me.
<blockquote id="quote"><font size="1" face="Verdana, Arial, Helvetica" id="quote">quote:<hr height="1" noshade id="quote"><i>Originally posted by Rukus</i>
Just curious as to what woods you all use. I know it's a matter of personal taste, so what taste good to you?
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I like an apple pecan combo. Maybe 2 apple to 1 pecan[:p]. HTH and welcome to the forum.
Jeff
www.bbqshopping.com
Some say BBQ is in your blood, if thats true my blood must be BBQ sauce.
I use Apple, if I'm out of that I use Maple. I cook my turkey to 165 degrees F, measured in the deepest part of the thigh.
<blockquote id="quote"><font size="1" face="Verdana, Arial, Helvetica" id="quote">quote:<hr height="1" noshade id="quote"><i>Originally posted by Rukus</i>
<br /><blockquote id="quote"><font size="1" face="Verdana, Arial, Helvetica" id="quote">quote:<hr height="1" noshade id="quote"><i>Originally posted by Rukus</i>
<br /> I am trying a turkey for thanksgiving, I have it brineing right now, but am curious what woods you all use.
Rukus
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Sorry, that should read Christmas, not Thanksgiving. I think breathing in all the smoke has gotten to me.
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Welcome Rukus! I'm a newbie, too, and these guys really make you feel welcome as well as provide tremendous help.
As for woods with turkey, I've had great luck with apple. Haven't tried pecan, but I bet the 2:1 apple:pecan mix that Jeff suggested would be great, too. I'm going to try that sometime in January.
John
Newton MA
<blockquote id="quote"><font size="1" face="Verdana, Arial, Helvetica" id="quote">quote:<hr height="1" noshade id="quote"><i>Originally posted by SMOKEHOUSE ROB</i>
<br />J2C,how are you preping your turkey, brine or rub? if you want a better tasting skin. sit it in a pan in the fridge and let it air dry in there overnight un covered befor you smoke.
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Rob, I am brining it. Should I put it in the frig after it's brined to air dry like you said?
John
Newton MA
Yes. You should always air dry fish and poultry with skin, until the skin or flesh feels tacky to the touch. I often air dry 12 to 24 hours depending on the condition of the poultry. If it is moist, the finished product will not develop a good of film of smoke. I should note there are occasions when you do not follow this rule, such as when you smoke a marinated products.
In addition, air drying removes moisture from the poultry skin, and helps prevent tough and rubbery skin.
<blockquote id="quote"><font size="1" face="Verdana, Arial, Helvetica" id="quote">quote:<hr height="1" noshade id="quote"><i>Originally posted by Habanero Smoker</i>
<br />Yes. You should always air dry fish and poultry with skin, until the skin or flesh feels tacky to the touch. I often air dry 12 to 24 hours depending on the condition of the poultry. If it is moist, the finished product will not develop a good of film of smoke. I should note there are occasions when you do not follow this rule, such as when you smoke a marinated products.
In addition, air drying removes moisture from the poultry skin, and helps prevent tough and rubbery skin.
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Thanks, Rob! I should have mentioned that I always air dry after I brine, but for turkey I usually do it for 1-3 hours at room temp. I really appreciate the frig tip. I'll make sure I do it 12-24 hr, and will keep you posted on the results.
Merry Merry!
John
Newton MA
Greetings Rukus! I seldom do a turkey, but I do use a lot of Oak. Glad you join the Bradley family...
(http://www.dow-mgc.org/Rayeimages/welcome1.gif)
Olds
http://rminor.com
Rukus,
How did your Christmas turkey come out?
John
Newton MA
[:)]HELLO...I AM SMOKING A TURKEY AS WE SPEAK....USING APPLE AND PLANNING ON A 8 HOUR SMOKE THEN FINISHING IN OVEN....ONLY THIRD THING I HAVE SMOKED SINCE RECIEVING BS AS GIFT THREE DAYS AGO. HEHE...HOPE IT TURNS OUT OK....AFTER READING ALL THE FORUM POSTS I WISH I HAD READ FIRST BEFORE STARTING THE SMOKE....AM I CORRECT IN ASSUMING APPROX. 90 MINUTES PER LB.??? OR SHOULD I JUST GO BY INTERNAL TEMP AND NOT WORRY ABOUT HOW LONG IT SMOKES....
WWJD
HAVING FUN IN IOWA......
WWJD, 8 hours of smoke , that is a bit to much, go 4 hours of smoke, and then keep it in there, untill it hits your temp. if you run out of time finish in oven , how big of a turkey? oh by the way welcome to the forum.
thanks for the advice..i will go with the 4 hour smoke....it is a 12 lb turkey....
WWJD
HAVING FUN IN IOWA......
<blockquote id="quote"><font size="1" face="Verdana, Arial, Helvetica" id="quote">quote:<hr height="1" noshade id="quote"><i>Originally posted by wwjd4700</i>
<br />thanks for the advice..i will go with the 4 hour smoke....it is a 12 lb turkey....
WWJD
HAVING FUN IN IOWA......
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Hi WWJD,
Welcome to the Forum!
Rob is spot-on, as usual. Go by the meat temp, not the time.
John
Newton MA
HELLO ALL...THANKS FOR ALL THE GREAT ADVICE. SMOKED THE TURKEY 4 HOURS AND IT COOKED FOR 10 1/2 HOURS TOTAL TO REACH 170 DEGREES. VERY MOIST AND GOOD TASTING TURKEY. IT DID NOT A VERY STRONG SMOKE FLAVOR TO IT WHICH IS WHAT I LIKE BUT OUR GUESTS REALLY LIKED IT SO IT WAS A SUCCESS. WONDERING IF YOU CLOSE DOWN ON THE DAMPER WILL IT INCREASE THE SMOKE FLAVOR SOME?? WILL CLOSING DOWN RETAIN TOO MUCH MOISTURE?? THANKS IN ADVANCE...
GO HAWKEYES!!!!!! IOWA 30 LSU 25!!![:D]
WWJD
HAVING FUN IN IOWA......
I use max of 4hrs of smoke. Last turkey with Apple bisquettes. Damper 1/3 open all the way. Changed water at 4hrs. Came out great. It did taste smokey!
(http://img.photobucket.com/albums/v499/nsxbill/0001Turkey.jpg")
Note Bacon above dripping down throughout cooking.
Looked and tasted great!
Bill
p.s. Can't believe that Iowa pulled that off against LSU....no investment, but man what a "Hail Mary!" LSU defense just too tired or lazy to make that last play!
Nice bird Bill!
Kirk
http://www.chezbubba.com
Ya think next time I check into a hotel & they ask "Smoking or Non?" they would mind?
I am new here, and just as excited as a little kid on Christmas morning...
I have done 2 loads of jerky in BS and it turned out great. I want to try a turkey (when it warms up outside) Supposed to be -25C this weekend here in Calgary. What is the coldest anyone has used their BS???
Anyways, Is there a difference if you do the bird laying flat like nsxbill did, or if you do it on a rack standing up? Seems some people talk about filling the cavity with liguids and spices, how do you keep this all inside and keep it from running out? Some people talk about collecting the juices that drip out, but I also read something about the drip pan being dry at the end of the smoking process... I'm ssoooo confused (this is normal for me) LOL
Thanks for any help you can provide.
<blockquote id="quote"><font size="1" face="Verdana, Arial, Helvetica" id="quote">quote:<hr height="1" noshade id="quote"><i>Originally posted by Warrior</i>
<br />I am new here, and just as excited as a little kid on Christmas morning...
I have done 2 loads of jerky in BS and it turned out great. I want to try a turkey (when it warms up outside) Supposed to be -25C this weekend here in Calgary. What is the coldest anyone has used their BS???
Anyways, Is there a difference if you do the bird laying flat like nsxbill did, or if you do it on a rack standing up? Seems some people talk about filling the cavity with liguids and spices, how do you keep this all inside and keep it from running out? Some people talk about collecting the juices that drip out, but I also read something about the drip pan being dry at the end of the smoking process... I'm ssoooo confused (this is normal for me) LOL
Thanks for any help you can provide.
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Hi Dwayne,
Welcome to the Forum! There are much more exerienced folks in the Forum than I, but here's my $.02 . . .
Massachusetts is not nearly as cold as your area, but I have smoked turkey in 10-15F weather with no problem. I use the cold temps to do "cold smoking" stuff like cheese, nuts, and lox.
As for flat vs. vertical, that's a matter of preference. As many wiser members of this Forum have said, you've got to try stuff out and see what you like. For example, try a chicken flat and a chicken "on a throne" and see if you notice a difference. Your results will probably translate to turkey and its mostly a matter of taste.
As for the pan being dry, that's definitely true, and some people in this group will tell you that it makes no difference whether you use water or something flavored in the waste bowl. My limited experience tells me that putting apple juice with a quartered onion in the waste bowl adds to the overall flavor of the bird. You'll need to try it for yourself and see. If you can't tell the difference, use water.
That's just my opinion, and others here may have different experiences to contribute . . . just don't be afraid to experiment and come to your own conclusions!
John
Newton MA
warrior i have just finished some jrky.itwas about 5 below here the only problem was the initial warm up and as long as you keep the door shut.
keep smokin
oguard b.c. canada
p.s. how about that jr hockey
<blockquote id="quote"><font size="1" face="Verdana, Arial, Helvetica" id="quote">quote:<hr height="1" noshade id="quote"><i>Originally posted by oguard</i>
<br />warrior i have just finished some jrky.itwas about 5 below here the only problem was the initial warm up and as long as you keep the door shut.
keep smokin
oguard b.c. canada
p.s. how about that jr hockey
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Welcome to the Forum, Mike! BTW, what's junior hockey? [:D][:D]
John
Newton MA