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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 11-20-2012, 09:05 AM   #151
Wampus
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Quote:
Originally Posted by Oldyote View Post
Hey Wampus

Are you still using a Turkey Cannon? I have one but I so seldom make turkeys (like once a year) and I can't remember how long it took using one. The website says only 7 minutes per pound but I don't remember it cooking that fast.
I use the cannon any time I can fit a turkey on it and still get it in the smoker.

Here's a couple of threads I put up when I used it at different temps:
http://www.bbq-brethren.com/forum/sh...d.php?t=120995 3.5 hour cook time at moderate temps
http://www.bbq-brethren.com/forum/sh...d.php?t=104719 2 hour cook time at higher temps


Quote:
Originally Posted by TravelingJ View Post
So you suggest charcoal on both sides of a drip pan, and not charcoal far on one side and the bird on the other? Does this whole setup work with dressing in the bird? I saw several references to stuffing with aromatics, but didn't catch any with dressing...
That's how I've done it. If you use bricks or something as a way to block the direct heat from scorching the thighs you won't have to worry about uneven cooking and having to turn the bird 1/2 way through. If you put coals RIGHT up against the drip pan, they can be kinda close. That's why I've put bricks by the drip pan, THEN coals outside the bricks to block the heat a bit.

I don't put dressing in the bird, but if you do, treat it like if it were in the oven....you'll have to let it cook longer. Make sure you check the temp of the stuffing inside.

I usually just stuff aromatics in the cavity (1 onion halved, 1 orange halved, 1 lemon halved) if I'm not using the cannon.


Quote:
Originally Posted by Subzerogriller View Post
Thanks for the advice. I've had problems keeping the temps up on my wsm lately; I'm thinking it's a wind thing, and we're not supposed to have much in the way of wind on Thursday (~5 mph), so hopefully I'll be able to get the temps up closer to 325-350. I'll probably plan on an 8 hour cook; that way, if I can't maintain higher temps I should be OK, and if I do get the temps up and the thing is finished in 6 hours, I can foil and cooler it. Can't wait - turkey, squash, and (of course) a couple fatties on the smoker! Gonna be a great day!
You could wrap up the WSM in a blanket or canvas tarp (just make sure the leave space for the vents to breathe) to help block the wind too if you need to.
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Unread 11-20-2012, 02:18 PM   #152
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For all of you 22" WSM owners...will a spatchcocked 22 lb. bird fit?

My brother picked up the bird, and I'm worried about time. Not sure I'll have the time to do a 6 hour cook.

Gonna have the turkey on the bottom shelf and a ham on the top, and trying to keep the temp around 300 so I don't dry out the ham.
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Unread 11-20-2012, 03:15 PM   #153
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I'm trying to catch up on this thread and have found a lot of great info especially the cannon. I'm smoking a 21 pounder (fresh) and am going back and forth about brining or injecting. I've always brined and then roasted. But, this being the first smoked turkey I'm not sure. I appreciate any suggestion

Thanks, Happy Thanksgiving to all of you. Pron on Thursday
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Unread 11-20-2012, 03:44 PM   #154
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Quote:
Originally Posted by MS2SB View Post
I never carve at the table. I break down the whole bird, dark meat goes onto one platter, white meat onto another platter and the Pope's nose into my belly.
+1 for Pope's Nose
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Unread 11-20-2012, 07:54 PM   #155
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Do I truss the bird before I brine? Does it matter?
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Unread 11-20-2012, 07:57 PM   #156
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Quote:
Originally Posted by sash501 View Post
Do I truss the bird before I brine? Does it matter?
I've never trussed before brining...if you do, it'll make it harder for you to apply rub under the wings and between the legs/breast area. I always truss before smoking, mainly to have a better appearance when it comes off the smoker.
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Unread 11-20-2012, 08:47 PM   #157
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+1 no need to truss before the brine.

Open the bag, pull the giblets out and then toss it in your bucket.
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Unread 11-20-2012, 11:22 PM   #158
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Quote:
Originally Posted by Wampus View Post
That's how I've done it. If you use bricks or something as a way to block the direct heat from scorching the thighs you won't have to worry about uneven cooking and having to turn the bird 1/2 way through. If you put coals RIGHT up against the drip pan, they can be kinda close. That's why I've put bricks by the drip pan, THEN coals outside the bricks to block the heat a bit.

I don't put dressing in the bird, but if you do, treat it like if it were in the oven....you'll have to let it cook longer. Make sure you check the temp of the stuffing inside.

I usually just stuff aromatics in the cavity (1 onion halved, 1 orange halved, 1 lemon halved) if I'm not using the cannon.
Got it. Thanks again!

We just watched the Alton Brown show on turkey that we DVR'ed earlier this week. I don't think I learned a single thing, that I hadn't already read on this thread! The show did convince the lil lady to stuff with aromatics, and not dressing. It was pretty awesome to say Altons facts and tid-bits right before he did-so thank you to everyone that has contributed to this thread.
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Unread 11-20-2012, 11:56 PM   #159
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Quote:
Originally Posted by sdpike View Post
I'm trying to catch up on this thread and have found a lot of great info especially the cannon. I'm smoking a 21 pounder (fresh) and am going back and forth about brining or injecting. I've always brined and then roasted. But, this being the first smoked turkey I'm not sure. I appreciate any suggestion

Thanks, Happy Thanksgiving to all of you. Pron on Thursday
If you have an oven roasting recipe that you like, just replace the oven with your smoker! Cook at same temps, same recipe, same brine, whatever, just smoke it instead of baking it. You only add another dimension to the flavor with the smoke.
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Unread 11-21-2012, 12:00 AM   #160
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Quote:
Originally Posted by Rover24 View Post
For all of you 22" WSM owners...will a spatchcocked 22 lb. bird fit?

My brother picked up the bird, and I'm worried about time. Not sure I'll have the time to do a 6 hour cook.

Gonna have the turkey on the bottom shelf and a ham on the top, and trying to keep the temp around 300 so I don't dry out the ham.
I don't have a 22" WSM, but I've fit a spatchcocked turkey on my 22" UDS grate:

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Unread 11-21-2012, 01:22 AM   #161
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I've got my bird brine n for Thursday used PatioDaddio'$ "The Ultimate Thanksgiving Turkey Brine" it's a must try cause it will change your chity turkey into a really farkin good turkey, that's all. Using B&B oak lump with 1 split of pecan for fuel birds tend to take on smoke.

15# der


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Unread 11-21-2012, 08:42 AM   #162
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Cooked one Sunday in The Big Easy. You seriously can't get any easier. Pulled the fresh 14 lbs bird from the fridge. Opened the bag, pulled the neck and giblets, rinsed it, rubbed it, 2:45 later it was perfect.

Only problem was my rub. It was a 'chicken barbecue rub' my parents had given me. (I was out of Yardbird). It had a good aroma and flavor but it burned in the Big Easy. I even made sure it didn't have sugar, because TBE is a high heat cooker.

I'm gonna hit Bass Pro this afternoon to get some Yardbird, and tomorrows should be quick and easy.

Also, I always cut the bird for tenderness instead of appearance (remove the breast, then cut across the grain), and my wife always gives me grief about it.... oh well, she never complains about the taste, at least.
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Unread 11-21-2012, 09:08 AM   #163
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Good luck everyone. We only have three for Thanksgiving unlike usual so we're going out to dinner tomorrow. Saturday I will smoke a 14 # and do a mini-Thanksgiving.


Going to try a crazy brine with peppercorns, ginger, and oranges and some wacky glaze/gravy. Figured that since we have formal Thanksgiving covered, I can mess around and try some new stuff.
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Unread 11-21-2012, 10:16 AM   #164
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Has anyone ever wrapped their turkey in bacon? Last year I used a cheese cloth soaked in butter to drape over the turkey so the skin wouldn't get too dark, but I found the cheese cloth would start to actually burn up. Was thinking bacon would do the trick.

It's only a 14 lb bird, so my thought was either smoke the turkey at a low temp (250 or so) and leave the bacon weave on the whole time. OR, smoke with bacon on until the bacon gets crispy, and then remove and give the skin time to get more brown.

Any warnings/advice? Thanks
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Unread 11-21-2012, 12:00 PM   #165
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Quote:
Originally Posted by thoraudio View Post
Also, I always cut the bird for tenderness instead of appearance (remove the breast, then cut across the grain), and my wife always gives me grief about it.... oh well, she never complains about the taste, at least.
I'm with you on this one.
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