Spatchcock turkey on the Yoder Wichita

[Ghawtho]

Got the spatchcock turkey on the Yoder Wichita
and it running between 315 ° - 335 ° NICE light blue thin smoke and the exhaust smells SWEET
burning pecan & post oak. I’m getting this DOWN the hotter the fire, the cleaner the smoke
(blue) and more succulent flavors from the wood. The exhaust smell reminds me of sugars,
as in molasses. Picture of the turkey will be later this afternoon.

[realdocBBQ]

Sounds awesome!

I'll be doing 6 or 8 tomorrow, on a large borrowed offset, likely going to be all on pecan.

[Ghawtho]

I’m not sure how this is happening. Started out with a very big fire to reach 325 degrees. Now that my temperature is at 325 am able to now control 325 with a smaller fire. I’m guessing cause all the thick steal is now hot.

[realdocBBQ]

Yup, heat soaking the thermal mass of the smoker, plus a big bed of coals now, too.

[Ghawtho]

I’m thinking when the internal breast temperature reaches 150 degrees boost the cooking chamber to 375 degrees as fast as possible.

[realdocBBQ]

Why? 150 is essentially time to pull it off. I pull at 155 at the highest, cover and rest, it rises into the 160s. If you push it past 160F (or even TO 160F) I think you're courting dry turkey breast. Just my thoughts.

[Ghawtho]

Sounds good pulling at 150 degrees. I don’t have an instant read thermometer yet to make sure it reaches 160 degrees. I might keep it on until it reaches 155 or 158 to make sure everything is safe temperatures. I could use the Fireboard once it’s in the house.

[TripleB]

When available, post how long it took to smoke at 325d. Thanks.

[Ghawtho]

Was running the Yoder Wichita at 315 - 335 and it took 2 hrs 30 minutes to reach 160 degree internal temperature. I am letting it
cool down right now, too hot to handle the meat. The turkey was 16.75 pounds. Outside ambient temperature was 60 degrees with the wind blowing about 10 to 15 MPH.

[Ghawtho]

@TripleB
I am happy how the turkey smoked, the smoke is throughout the meat about 75%
and 25% no smoke flavor, am satisfying with that. Probably the reason 25% wasn’t smoky is it was cooked too fast. I would highly recommend doing your best to stay around 325 degrees as close as possible.
I’ve seen some smoke ribs 90 minutes, I would NOT be satisfied with that. I hope to never visit a restaurant where my ribs was only smoked 90 minutes. I’ll walk out without paying for the meal.

[Bad Hat BBQ]

TI usually run the off set about 325 for spatchcoked turkeys (16lbs ish). New smoker this year so we will see how it goes

[realdocBBQ]

Wow, that turkey looks incredible!

[Ghawtho]

Took the breast to 160 degrees. For some reason the Yoder Wichita is producing a golden crisp and NOT a brown crisp. I don’t know why, my chicken had a golden crisp and didn’t have much smoke flavor. I HOPE this turkey is better than the chicken, but it’s looking the same! It resembles more like a roasted turkey and not a smoked turkey.

[Sid P]

I hope you get the smoke level you’re looking for. Is your wood kiln dried or maybe just dry?

[realdocBBQ]

I agree, I would have expected a little bit darker color than that, but it still looks good, and if it tasted great, then it was a success!

[Ghawtho]

Sid P
This turkey smoke was using pecan and oak that wasn’t kiln dried. I tasted the turkey and it’s smoky for sure but would’ve like it stronger.

[Ghawtho]

Just heard from a friend this evening. He had quadruple open heart bypass surgery end of October. I need to start eating more apples, oatmeal and grilled salmon.
I don’t need a chest sawed open. Another friend told me to stop eating fried catfish like we’ve been doing. I don’t need that, I would rather have Alzheimer’s.