Spatchcock turkey

[Ghawtho]

I’m thinking about smoking a spatchcock turkey for Thanksgiving. We thought about eating out but the wife isn’t sure she wants to. A few weeks ago when we smoked a spatchcock chicken the smoke flavor was TOO MINIMUM!
The wife said she didn’t notice / taste any smoke flavor at all in the chicken, could be she is NOT into eating chicken or turkey skin. I’m thinking about removing 100% of the turkey skin so smoke can penetrate. If removing the skin has poor results then am not wasting the time firing up the smoker and cook the bird in our GE oven. After smoking the chicken I noticed some smoke flavor and was very good
from seasoning but wasn’t all that impressed with the amount of smoke flavor, the smoke flavor was there but was actually disappointed.

[Red Man]

I get great smoke flavor on turkey and chicken with the skin on 🤷🏻♂️. I cook them at high temps on a kettle or PBC.

[Ghawtho]

My chicken was smoked on 2/3 bag of cherry wood splits at 325 degrees
for 2 hours 45 minutes reaching 168 degree
internal temperature. I wanted my wife’s honest opinion on smoke flavor, she said there was zero smoke flavor. I’m not sure where it went wrong. My temperature did reach 340 degrees for a few minutes but got it right back down.

[smokin fool]

I wouldn't remove the skin the breast meat will dry out.
Alternating basting and spraying with aerosol canola helps.
My boids are smoked on a Kamado at 350-370 for at least 20 mins per pound.

[RonB]

I think fruit woods are generally milder in flavor. Try with some hickory to up the smoke profile.

Anyone else want to offer other wood suggestions?

[RonB]

I hear mesquite is stronger than most woods, but I have never used it. You could try using less mesquite than normal to see if you like it...

[smokin fool]

I go with a 70-30 cherry and maple for my turkeys, no complaints so far.

[MtView]

I like to mix in 1/4 to 1/2 hickory with apple wood.

[Ghawtho]

Red Man
It could’ve been cherry wood is too mild for 2.5 hour smoke. I burned about 8 cherry splits.
Halfway through the cook time put aluminum foil
over the wing tips to keep from burning. After the final smoking time the foil displayed ZERO smoke stain and my drip pan had ZERO smoke stain. The chicken broth in the drip pan was at room temperature but the bottom of the drip pain had ZERO smoke stain. All the time had light to medium smoke thickness coming out the exhaust. I was thinking would’ve had to scrub my drip pan but it was just as clean as before putting on the smoker. My thinking is cherry wood is too mild for a short smoke time. The cherry wood was burning VERY CLEAN as it was kiln dried.

[RonB]

Kiln dried lumber is dryer than wood used for smokin', and will produce less smoke flavor.

[DogFaced PonySoldier]

I agree, 2:45 on chicken and no smoke flavor? Gotta be the cherry wood. I just dunno. Other thing is, was the chicken truly cold when it went on? Smoke sticks more to cold, wet meat. I did a couple chickens last weekend using pecan, less time than yours but I had decent smoker flavor. I am also thinking from reading this and other posts, you (and probably your wife) are in the camp who do like the smoke flavor much more prominent than some. Just a preference, but could be the issue.

[Ghawtho]

RonB
The cherry wood was kiln dried smoking wood.
I’ll probably use hickory this time.

[Red Man]

I would avoid the kiln dried wood, that’s probably your problem.

[Ghawtho]

I’ll either use hickory which we do not have right now. I do have two boxes of Texas Post Oak and 1/3 remaining bag of the cherry. I’m really wanting it to work this time.

[texastweeter]

Kiln dried wood is no bueno.

[texastweeter]

For poultry I'm a pecan guy. If you remove the skin, be sure to inject. The smoke should have penetrated past the skin though. What kind of pit?

[DogFaced PonySoldier]

I do not find the skin to reduce smoke penetration - especially when spatchcocked, much more of the bird is directly exposed. I definitely think the cherry wood, especially being kiln dried, probably contributed less smoke flavor than normal.

[smokin fool]

Agreed I'd go with pecan over cherry but just can't find pecan around here right now.

[Thunder77]

I like pecan for poultry. Nice flavor, and gives the bird a beautiful color.

[HawkerXP]

+1

[CHNeal]

Pecan and post oak are my go to for turkey have found the fruit woods just too subtle. You can remove the skin and will get more smoke but have found the texture to be rather chewy when done as long as a turkey takes. I have done a few big 9-10 lb breast only smokes with skin removed with decent results after soaking in my seasoning and olive oil a couple days.YMMV

[Santamarina]

I use oak for everything, and get nice flavor even on short, fast cooks. Almond is another nice option; similar to pecan it has a stronger flavor than fruit woods, but a nice sweetness that works great on poultry and pork.

Also, as many have said, kiln dried wood isn’t going to have enough moisture for beautiful smoke. I’ve used it a couple times and it wasn’t much different than using charcoal.

[DogFaced PonySoldier]

Yeah, I don't think we'll ever have almond wood available for use. Would be interesting to try, but I am just getting into the offset/stickburner world.

[texastweeter]

We cut down one of our almod trees and I like it too, just most folks can't get it

[rickgregory]

So, a question. Were you and your wife around the smoker? Because I've found that if I spend time tending the kettle I get smoke on my clothes and breathe it... and things don't taste very smoky but the next day, they do after I shower and change clothes.

If that's not it, was the smoke consistent the whole time? I've done chicken for about that time and it showed definite smoke flavor. But I was using oak or pecan, so that could be it too, as others have suggested.

[Ghawtho]

Wife was never around the smoker, I was around the smoker 85% of the time. Smoke was constantly visible though sometimes light smoke, was using nothing but kiln dried cherry wood. Our since of smell becomes fatigued easily and that is noticed in several different ways, my neighbors smell my smoker totally different than me. I’ve had a few woo hoo’s from neighbors smelling the cook at the same time am not smelling what their smelling.

[Santamarina]

This is why I always shower and change after a long cook while the meat is holding. Tastes so much better when you don’t smell like your food!

[Bad Hat BBQ]

My Smoked Turkey is a favorite w/ friends and Fam. I inject (usually Creole Butter) & Dry Rub the Skin.
Off Set Smoker.../w/turkey you can afford to run it hot 300-325 (plan 3-4 hours)

[Bad Hat BBQ]

Thankyousir
Unless I have a huge crowd visiting on T Day, I like smoked turkeys, cajun fry when time is short!!

[MtView]

I just discovered the creole butter and that is some seriously good stuff.

[Ghawtho]

@Bad Hat BBQ
What was your dry rub on your turkey?
I am thinking about using Kinder’s buttery poultry blend rub for smoking our Thanksgiving Turkey but am concerned about the rub having butter (in powder form)
butter will burn horribly on the skin when increasing temperature at 400 ° to crisp
the skin. It will for sure crisp at 400 but if butter is on the skin the results will probably be BURNT crisp skin. Olive oil burns too at high temperatures.

[Ghawtho]

Bad Hat BBQ
Do you have a picture of the turkey above cut in slices? I am using this rub for smoking our turkey, would this be good or bad?
I am going to apply a good coating covering the skin and let it dry brine overnight.

[Bad Hat BBQ]

Never took many pics before joining the Pit....

Now, because of you all, my MCS has expanded beyond cooking gear and now includes photography equipment (to get better shots of the food that I never used to take pictures of).

I thought I was getting ready for retirement ....maybe now I need a part time Job!!!!

The Rub looks good!!!

[texastweeter]

Maybe take a COVID test. I've had it 4 times. The last time no symptoms at all except lost taste and smell for 3 weeks

[Ghawtho]

texastweeter
I’ll pass on the covid test, seasonal allergies always gets me in the fall until we get
a freeze, am all good now. I wasn’t too crazy about the Simon and Garfunkel homemade rub on the chicken, it was kinda weird chicken tasting like a pan of sage dressing.

[DogFaced PonySoldier]

Agreed, Ghawtho, I was never a fan of the Simon & Garfunkel. I do a Cajun run or just S&P now.