smoked turkey

[tomtom]

I am planning on smoking my bird on the BBQ for a couple of hours Wednesday night. I plan on finishing it off in the oven Thursday. Does anyone have any advice? I smoked a bird two years ago in my little chief and it was great. This years bird is too big and won't fit in there. Any favorite wood chips?

[Hell-B]

I usually smoke my turkey 4-6 hours before putting in oven. The best part of this is not just the taste of the bird,but the gravy has a great smokey taste.
I've got a freezer turned smoker and use a coffee can to hold chips. Usually I fill it about halfway with hickory chips and then top off with chunks of vine maple. The old timers used to smoke most their meats with it. It's the small tree that has the red leaves in the fall.
I would think you could cut down a can to fit under the grill on hot side and put turkey on cold side.
Good luck :smile:

I brine turkeys in either orange, apple or cranberry juce and salt. Apple/cranberry or orange/cranberry is good too. Chickens are good smoked also.

[ 11-25-2002, 08:43 PM: Message edited by: Keta ]

[Full Freezer]

Thanks for the idea!! This was the present I forgot to tell my wife about! :tongue:

[crabbait]

I have smoked several 10-12lb birds in my Brinkman. It takes about 14 hours to get them done and make sure you empty the body cavity of the juice that accumulates or set the bird on end by tying off to the upper rack.

I use alder as with all fish and fowl (except waterfowl). Mesquite for beef. Hickory for pig.

[5-Cents]

Why finish in the oven if you are smoking on your BBQ? Every year I brine our turkey for about 12 hours then BBQ/smoke it. I have a big webber gas grill so I can control the temp pretty good. Our bird this year is 21 lbs 5 hours or so at 325 will make it tender and tasty!

I use apple and alder chips for the smoke and put the turkey in a turkey pan in the BBQ to catch all those yummy juices for the gravy. Makes the best gravy every! Make sure if you brine your bird to rinse it off before you BBQ or it will be too salty.

I cant wait it is going to be real good.

[Unskunked]

I used to have a smoker with charcoal pan in the bottom, pan for liquids above the charcoal and then a rack for the meat. It had a dome lid and would hold a 12 - 15 lb. turkey. Would put a mixture of wine, beer, water and spices in the liquid pan and smoke the turkey for 10 - 12 hours. I'm not a big turkey fan, but those were great. Left the smoker outside for years and finally had to throw it out. I plan to try my Little Chief smoker this year, but am a bit unsure how it's going to work out.

[chummer]

Maybe it's time to trade up to the BIG CHIEF smoker :grin:

[Miss B Haven]

tomtom - My bro-inlaw does a big turkey on the weber every year for t-day (one in the oven too- it's a big crowd). He tried a brinkman one year and didn't like it as well. We missed that year so I didn't get to try it. The weber isn't really smoked, but man it's good. (you can throw some wet wood chips in the coals. A completey different taste than an oven bird.
The wife did a chicken on our brinkman last wek. Dry rub marinade and a pan of chips at the start. We thought it was great!
If you haven't done a deep fried turkey you need to. That's a whole new taste as well. I think it's better than any of the above. 10 lbs is about all you can do, but it's fast and doing two for a big crowd would not be a problem (30 minutes between em). :grin:
Man- I'm hungry- gotta eat my lunch!

[Kruechief]

Man, these are some good sounding eats! :smile:

I'm about to start cleaning out my fridge.

Well, all I found was an unopened Elk summer sausage and some single slices of cheese.

Hmmmm....

Dosen't look much like a turkey.

Man, I can't wait till Thursday!

Apple/Cranberry...Orange/Cranberrry...juices
Viney Maple...Alder...Apple....chips

MMMMMMMM.....

Kruechief
Being born Italian is a curse! lol