A Newbie

Discussion in 'Roll Call' started by catrowe, Jun 7, 2008.

  1. catrowe

    catrowe Newbie

    Hi everyone,
    I am pretty new to smoking but loving it already. Son got me a propane smoker for Christmas 06 and have been having lots of family fun learning how to use it.
    Looking forward to learning some intresting tips on this site!
    Have a question.. How long (approximately) to smoke up a 12-14 lb Turkey.?
    Happy smokin all.
  2. sumosmoke

    sumosmoke Master of the Pit OTBS Member SMF Premier Member

    Welcome to SMF, Catrowe. This is a great place that'll help ya with your smoking needs [​IMG]

    I've not smoked an entire turkey before but you'll want to be sure to monitor the "doneness" by temperature, and not time.

    edit: removed temp of turkey - was supposed to be internal temp of smoker at 225 deg

    Glad you've joined us, good luck with the turkey!
  3. ron50

    ron50 Master of the Pit OTBS Member SMF Premier Member

    Welcome to the forum. Turkey is "done" when the internal temperature of the meat is 165 degrees in the thickest part of the meat.
  4. pineywoods

    pineywoods Smoking Guru Staff Member Administrator Group Lead SMF Premier Member

    Welcome to SMF Cathy. I suggest taking Jeff's 5 Day Ecourse it contains lots of good info and its free. You'll find lots of good info around here and people willing to answer questions when you get stuck.Have Fun and Happy Smoking

    On the turkey I would recomend brining at least overnight and smoke at over 300* to try to keep the skin from being rubbery. I did one last weekend at 330-350 it was 12.5 lbs and took about 5 hours. Smoking is done to temp not time so I recomend getting one or two digital thermometers.
  5. seboke

    seboke Master of the Pit OTBS Member SMF Premier Member

    Everyone always says smoke to reach the internal temp, and I totally agree with that. But I think you're asking how long to smoke in order to get it on and off in order to serve at a particular time? General rule for most anything is 1.5 hours per pound for almost anything. Add a couple more hours to that figure and get the meat in the smoke. Will give you a little buffer zone. You can keep it warm in the oven and serve when you're ready. Nothing sucks like a dining room full of hungry, mad people and you're still sippin beers by the smoker! But ya can always have enough beer and invite some story tellin till the food is ready!
  6. meowey

    meowey Master of the Pit OTBS Member SMF Premier Member

    Welcome to SMF! Good luck with your turkey!

    Take care, have fun, and do good!


  7. Hi and welcome to the best smoking meats forum on the planet. Lots of friendly and experienced folks to answer any questions you may have. Glad your hear.
  8. bb53chevpro

    bb53chevpro Master of the Pit OTBS Member

    Welcome to the forum. May all your smokes be thin and blue.
  9. rivet

    rivet Master of the Pit OTBS Member

    Hi and welcome to the SMF. You are smoking what my family loves year-round...turkey! Just smoke it until it is 170 degrees Farenheight (spelling?) internal. Rub it with what you want, squirt it with what you want, no worries, turkey is a good meat. It accepts almost all rubs well, though some are better than others. If you want details, just PM me and you'll be fine. I'm plannin' on smoking a 14 pounder next weekend so here we go!
  10. richoso1

    richoso1 Smoking Guru OTBS Member SMF Premier Member

    Welcome tot he best smokin' site on Mother Earth, SMF that is. What Ron50 said.

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