Recent content by pigbear
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Is is better to skin the turkey before smoking
Spatchcock the bird, it will come up to temp faster and allow you to smoke a larger bird. It also gets the bird done sooner by exposing more area to the heat. Works great. I don't eat the skin either but I leave it on for moisture. Smoke penetrates the skin and meat no problem. Sent from my... -
2nd smoke - Packer 10 lb Choice Angus Brisket
Bad probe. If you have a second probe plug it into the same port and I'll bet you get a normal reading. The cables don't like being bent, i.e. kinked or pinched, and I've read they don't like wet either - as in don't wash/immerse in water. Had the same problem with my dual probe unit...- pigbear
- Post #8
- Forum: Electric Smokers
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Turkey Tune-Up
Generally use hickory chunks and some maple and oak that I cut down. Maybe the problem was they made a rue out of the drippings and your recipe has all the liquid and veggies/fruit already in it. Plan on giving yours a shot. I'll be up at 4:00 AM to start the smoker. -
Turkey Tune-Up
Question, I tried catching the drippings and making gravy last year and it came out waaaay too smokey. How do you keep the gravy fixins from becoming too smokey, pull it sooner? If so, how long do you leave the gravy pan in? -
Anyone have GREAT recipes for smoking Turkey?
I looked up a brine that had white wine it in amongst other things and did a bird last year - it was a hit. Going to do it again this year. I think if you follow the advice here you'll have a nice juicy bird. However, I put the bird in a pan to catch the drippings and make gravy with them. My...
