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Cooking & Food Talk => Charcoal Grilling & BBQ => Topic started by: ellatino210 on December 26, 2016, 02:56:58 PM

Title: SMOKED TURKEY
Post by: ellatino210 on December 26, 2016, 02:56:58 PM

Here's a turkey I smoked for family.  I used Kingsford charcoal and apple wood.

  (http://uploads.tapatalk-cdn.com/20161226/b75541ec213e3cbb947cea3f531f6837.jpg)

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Title: Re: SMOKED TURKEY
Post by: Mr.CPHo on December 26, 2016, 02:58:53 PM

Nice looking bird, I dig the table too.


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Title: Re: SMOKED TURKEY
Post by: kettlebb on December 26, 2016, 04:26:59 PM

Yep. It all looks good from here.


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Title: Re: SMOKED TURKEY
Post by: ellatino210 on December 27, 2016, 03:28:38 AM

Quote from: Mr.CPHo on December 26, 2016, 02:58:53 PM

Nice looking bird, I dig the table too.


Sent from my iPhone using Weber Kettle Club mobile app (https://siteowners.tapatalk.com/byo/displayAndDownloadByoApp?rid=91018)

Made the side table out of a pallet.
 (http://uploads.tapatalk-cdn.com/20161227/dfda7eb4d4e7a3387fe73246e11ebc6f.jpg)

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Title: Re: SMOKED TURKEY
Post by: Kneab on December 27, 2016, 07:13:47 AM

That turkey looks tasty.
I dig the wide legs on your kettle. Makes that 22 look like an 18.


searching for 2 18" straight lip twist ash pans.

Title: Re: SMOKED TURKEY
Post by: MINIgrillin on December 27, 2016, 08:29:08 AM

So..how was the turkey?

Title: Re: SMOKED TURKEY
Post by: ellatino210 on December 27, 2016, 10:23:03 AM

Check out this link.  I did a restore job on a 1997 22inch Weber Kettle

http://weberkettleclub.com/forums/introduce-yourself/what-up-from-san-antonio-texas/msg237378/#msg237378 (http://weberkettleclub.com/forums/introduce-yourself/what-up-from-san-antonio-texas/msg237378/#msg237378)

Quote from: Kneab on December 27, 2016, 07:13:47 AM

That turkey looks tasty.
I dig the wide legs on your kettle. Makes that 22 look like an 18.


searching for 2 18" straight lip twist ash pans.

Title: Re: SMOKED TURKEY
Post by: ellatino210 on December 27, 2016, 10:46:39 AM

I went with a North Carolina flavor.  I injected the breast with butter, paprika and cayenne pepper.  It gave the breast a bit of a kick.  I used a mustard base sauce to mop all over the turkey.  Then I used Tony Chachere seasoning.  What I did different than before was I didn't tie the legs or pin back the wings.  I felt like the bird cooked more evenly.  Every half hour I would spray apple cider vinger and olive oil so the breast would not dry out.   It was the best Turkey I have smoked to date.

Quote from: MINIgrillin on December 27, 2016, 08:29:08 AM

So..how was the turkey?

Title: Re: SMOKED TURKEY
Post by: porterhouse on November 25, 2020, 12:34:02 PM

Gonna smoke a 19lb turkey tomorrow. Putting a bed of cold  charcoal chunks down and then putting hot on top. Should I use a half or full chimney! Want to cook mat 300-350 degrees


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Title: Re: SMOKED TURKEY
Post by: michaelmilitello on November 25, 2020, 01:33:27 PM

For 300-350, half a chimney is good.  You’ll probably need to close your bottoms vents some too. 


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