Posted by bbq doc on November 06, 1996 at 06:39:36:
In Reply to: Re: Thanksgiving Turkey Smoker Recipes Needed posted by CHILLINI on November 05, 1996 at 10:18:44:
: : : : I have been smoking a turkey for a number of years using a 26-1/2
: : : : Weber grill and smoking by indirect method. I felt over the years
: : : : that the results were always too smoky, and so I sold the grill and
: : : : bought a We
ber Smoky Mountain water smoker this spring. I have been
: : : : using mesquite for years for the birds, but would like to branch out
: : : : to something a bit more exotic this year, and I have read in the
: : : : forum that Alder is recomme
nded. What I would like to know more about
: : : : are the recommended smokes for turkey, amounts used, techniques,
: : : : recipes etc.
: : : : I usually do about a 12 pounder.
: : : : We do about 6 turkeys a year on our weber. I stuff th e bird with apple slices and thick cut hickory smoked bacon. I rub the bird with garlic butter and usually baste several times with same. I've found that the bacon adds the right touch of hickory that I do not use wood anymore. After you have finished th e main meal, we like to boil the carcass for wild rice soup our casserole. The leftovers are just as good as the 1st meal. I know this may not be excactly what you are looking for, but it works for me. Good luck.
:
: : You can do turkey about the s
ame way as chicken, but cooked longer.
: : I'm not surprised to hear you get too much smoke flavor -
: : mesquite is much to strong for poultry. Instead I would use wild
: : cherry or apple wood, alder is ok. Hickory and oak are too strong.
: : When you start the charcoal do not use lighter fluid, and make sure it
: : is well seasoned (ie no black left) before you put the meat on the
: : grill. Avoid stirring the coals after the meat is on the grid, so
: : it doesn't pick up a
shes and taste that way.
: :
: : I'd cook a turkey at 225 degree F until the white meat is 155 and
: : the dark meat is 175 to 180.
: : I've been to contests, and I never heard of anybody winning anything
: : with mesquite. I wouldn't
use it on anything.
: : - doc
: : Mesquite is great. Just came back from BBQ in Terligua, Texas mesquite
: was used by all the winners
I bought some mesquite and slow smoked some chicken, and it tasted bitter.
I'll probably burn the rest
in my fireplace.
In Texas I assume there isn't much in the way of wood choices, but would
suggest you compare a little of the fruit woods vs. mesquite on poultry
for slow smoking. I would like to know if your results are bitter
or better
with mesquite.
-doc