WillTravelForFood and jfmorris have given you the key advice. I have a pellet smoker and cook turkeys on it at 350F. If you have any other questions, please ask them. Folks in the Pit are always happy to share their knowledge.
Gear includes: Char-Griller's Grand Champ off set stick burner/smoker, SnS Kamado Deluxe, Weber 22, PBC, Victory gasser, Victory 36 griddle, Smoke Hollow electric smoker. ThermoWorks Thermapen Mk4, Smoke, Signals, and RFX4, Meater+, SNS-500, roti fits 22 n gasser, Emeril countertop TO, InkBird Sous Vide, Potane Vac/Sealer. Fire&Ice griddle/cooler ensemble.
3-pkg of Collapsible Prep Tubs
Junior, Original, Xtra Lg. SS D. Norcross
Complete set (Tx PJ!) Wusthof Knives n block.
Dalstrong:
Phantom Series Paring knife
Shogun SeriesX 6" Chef knife
Gladiator Series 12"Cleaver knife
Just got into charcoal Dec ‘21 (PBC)
fav is brisky. Love Turkey on PBC. also Turkey in the glass,(any nice bourbon)
Bud has always been my barley pop.
Been smoking a handful of years, just got serious in the last two or three years. Thanks to AR n @glemn picked up an SnS Kamado for appx 1/3 price of new. I dont think he used it twice. Love AR! keep calm n smoke on! Miss you Bonesy.
Formerly upstate NY, Now residing in Southern NH, Live Free or Die!
My current cookers include a Shirley Fabrication 24x36 patio model; Weber Performer with the Slow-n-Sear 2.0 & Drip & Griddle; Pit Boss Series 2 propane smoker & SnS Travel Kettle.
Straight Whiskey: I'm a bourbon guy. All time favorite Pappy Van Winkle 12 year. Standard go to Blantons
Blended Whiskey: James Oliver American Whiskey
I also enjoy an occasional cigar
Welcome from upstate NY! As mentioned you already got some good advice. Pick one and run with it. I'm looking forward to hearing how it goes and seeing those all important pictures!
I've smoked a few whole birds on my Kamado with really good results.
You've received some great advise in above posts, in my case I found Malcom Reeds YouTube videos very informative and helpful so take a peek at those if you have a chance.
A few things I've learned:
Take it easy on the salt if your going to wet brine
If you cook a bird whole use more than one temp probe especially the meat in the leg joint area.
Last boid I cooked I started on its breast for 2 to 3 hours then flip it over breast up to finish, helped cook the meat in the leg joint.
As per Malcom Reed a spray of canola on the breast every 45 mins or so helps in getting a crispy skin....usually....
Good luck
While I stated above I don’t do turkey often I still refer to this video just for the basic techniques and tips. It is straight forward, easy to follow and produces a quality smoked turkey without a lot of effort. It is from All Things BBQ
Welcome to the Pit from Yadkin Valley, NC. My only advice is to spatchcock that bird. I’ll defer to others who are far more experienced than me for further advice.
Currently own:
Weber 22 and 26 Kettle.
Regular gasser with rotisserie.
Custom built horizontal stick burner.
Custom built duel fuel "whole hog" cooker.
​​​Many other tools of the trade.
Smokin-It 3D
Weber Kettle with an SNS
Masterbuilt kettle that I call the $30 wonder grill
Bullet by Bull Grills gasser
Anova WiFi sous vide machine
Thermoworks Thermapen and Chef Alarm
Ordered this table from Amazon.After looking at the box for days, I decided that it was time to assemble. I must confess that it was not a fast assembly, but after several hours, it was put together. In fact, I didn't have any pieces leftover. LOL
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