Black Turkey

Discussion in 'Poultry' started by heatmanhall, Nov 22, 2012.

  1. heatmanhall

    heatmanhall Newbie

    I have been smoking just a short while. I have a gas masterbuilt double wide smoker. I smoked a turkey last year with Jeffs recipe and all went well. This year I tried smoking 2 and after an hour went to add a few chips of wood. When I opened the smoker I found the turkey had turned black after only one hour. I will try to post a picture. Will the meat still be good?

  2. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    Under the skin, all should be just fine...   Dave
  3. That's exactly how my turkeys soot on the skin.  And it's a MESS!!  Getting ready to try another one tomorrow......scanning the forums trying to figure out the cause.  It's not sugar in the rub.  Guessing too much smoke??  Not sure.
  4. oldschoolbbq

    oldschoolbbq Smoking Guru OTBS Member

    Heatmaniron and Americaniron , Your problem is most likely due to bad smoke , the clouds of billowing dark colored stuff.

    Heavy ,like this , only darker ( sorry I don't have any real "bad smoke shots ) but ...

    this is darn near perfect[​IMG].

    Let your smoke settle to a cleaner look and with temps. correct , add the food. You can add a few chips as you go, just don't load the hopper full and , by the way , IMHO wet chips and chunks will only smolder causing bad smoke.

    Slow down and be patient when'll enjoy it better too[​IMG]

    Oh, and Americaniron, please stop by the Roll call and introduce yourself and where you are from in the profile.

    As always, have fun and ...
  5. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    Morning and welcome to the forum....   What smokers do each of you have ??   Are you using propane fired smokers ??  If so, it looks like it could be a "rich" burning flame causing the soot on the food....   Remove the burners and check for critters inside the venturi tube...  flush it out well with water....  Also the problem could be too many chips in the pan at one time.... try using 1/4 cup of chip at one time....  Also the chip ash should be white/grey color...  no black unburned pieces in the pan... black pieces is a sign of lack of oxygen in the smoker and you are making charcoal....    We need all the information we can get to give a proper diagnosis and how to help you correct the problem....    

  6. Thanks for the info!  I stopped by Roll Call and properly introduced myself - sorry about that.  I have a Masterbuilt double door propane smoker.  I think I've been rushing things along and putting the meat in before the temp and smoke settle to where they are supposed to be.  I'm going to try chunks rather than chips - and you're right, Dave, my chips end of looking like burnt charcoal when I'm done.  I'll work towards a solution to add some more oxygen.

    Thanks so much for the help and the pics!!

  7. davidhef88

    davidhef88 Master of the Pit OTBS Member

    Chunks are much better than chips.
  8. weld449

    weld449 Newbie

    hello there my name is mike and i have a 120 gallon propane tank im converting to a smoker. there seems to b a formula of some sorts for the size of the fire box. i cant figure it out. any help u could give me would be helpful. thank you
  9. davidhef88

    davidhef88 Master of the Pit OTBS Member

    A good start would be to either look in the build section or use the handy search bar at the top of the page.
  10. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    Please take a moment and stop into " /Roll Call/   " and introduce yourself and get a proper welcome from our members.... Also, if you would note your location in your profile, it will help in the future when answering questions about smokin'...   elevation, humidity etc....    

    We're glad you stopped in and joined our group...    Enjoy the long smokey ride....     Dave

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