First Turkey on the New MES

Discussion in 'Poultry' started by beer-b-q, Apr 5, 2010.

  1. beer-b-q

    beer-b-q Smoking Guru OTBS Member

    Here is the first turkey done in the new MES.

    The Outer skin was coated in olive oil and then with Salt, Pepper, and Cavendars
    Seasoning, under breast skin we appied butter and Cavendars those were the only
    seasonings used. For the smoke we used Apple wood chips.

    The turkey was pulled from the smoker at 180º. It turned out extremely juicy and tasty if
    I do say so myself (and I do). The next time I plan on trying some different rub to see
    which I like best.










    My Next Project will be a Bone In Ham Butt. Coming In A Post Near You Soon...[​IMG]

    Thanks for looking...
     
  2. northern greenhorn

    northern greenhorn Master of the Pit SMF Premier Member

    Great job, nice lookin bird [​IMG]
     
  3. jsdspif

    jsdspif Meat Mopper

    Look's great ! I've got some questions for you :
    which MES do you have ?
    What temp were you cooking at ?
    About how long did it take ?
    Did you notice if your wood chips turned to ash or did they just turn Black ?
    I guess that's all the questions I've got . I've got the 30 " MES and I've done plenty of turkeys in mine . I think every one I have done I have brined . I set mine to 275 and let it cook . At that temp my wood chips are usually ash but much lower than that and they just usually get very charred . I hope you liked your tukey . I'll say it again that it looks great !
     
  4. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    Yes sir there Paul you are getting that smoker down pat. You have gotten that turkey to stand up and scream EAT ME to anyone that is anywhere close to it. It looks fabulous.[​IMG]
     
  5. beer-b-q

    beer-b-q Smoking Guru OTBS Member

    I have the New 1200 Watt Unit.
    Cooked @ 275º for about 4 hrs.
    I used Apple Wood Chips and they turned to ash and hardly any ash left.

    The turkey is great, we are cooking a bunch of different things just to learn the smoker's traits, most goes into the freezer for later consumption. Tomorrow I am going to do a Bone In Ham Butt.

    I am loving this smoker...[​IMG]
     
  6. mythmaster

    mythmaster Master of the Pit SMF Premier Member

    I just did a fresh bone-in ham butt for Easter, and it came out tasty but kind of dry. If it's a fresh, uncooked one, you may want to consider injecting it.

    The turkey looks great! I can't wait to try one in my MES.
     
  7. tjohnson

    tjohnson Smoking Guru Staff Member Moderator Insider OTBS Member SMF Premier Member

    Hey Paul!

    Glad to see your jumping right in!

    Ain't that thing the greatest!?!?!


    Todd
     
  8. smokeguy

    smokeguy Smoking Fanatic OTBS Member SMF Premier Member

    That is one pretty turkey! I saw your first MES ribs and they looked great too. Congrats!

    I thought it was funny that you said you brought it up to 180 internal (only need 165 unless you like it cooked higher http://www.fsis.usda.gov/factsheets/...rkey/index.asp ) and that little pop-up thermometer thingy still didn't look like it had popped out. Gotta' love a good old fashioned (actually, I like the newer fan-dangled ones) thermometer to check temps lol.
     
  9. caveman

    caveman Master of the Pit SMF Premier Member

    Well gosh darn. I now know how my Thanksgiving turkey is going to look & what to season it with. Great looking bird!! [​IMG]
     
  10. ronp

    ronp Smoking Guru OTBS Member SMF Premier Member

    One beautiful bird there, pretty as a picture.[​IMG]
     
  11. meateater

    meateater Smoking Guru SMF Premier Member

    Great looking bird for sure.
     
  12. fourthwind

    fourthwind Master of the Pit OTBS Member SMF Premier Member

    Awesome looking bird!

    I have done 5 hams so far in the MES. Doing another one this coming weekend. Any standard pork rub works great on the hams. I use a Honey, Pineapple juice, and ground cloves for a glaze during the last hour. Typically takes me 3 to 4 hours at 240. Never had one come out dry. Always juicy and tasty. Two things I never do though. I never go over 140 degree's since the ham is already cured and smoked, and I NEVER buy spiral cut hams.
     
  13. jamminjimi

    jamminjimi Meat Mopper

    Great looking bird and welcome to the dark side.
     
  14. tjohnson

    tjohnson Smoking Guru Staff Member Moderator Insider OTBS Member SMF Premier Member

    Paul,

    Since you own both the Bradley and MES, could you do another thread with a "Real World Comparison?"

    When I got my MES from Cabelas, the salesman told me it was POS and the Bradley was far better. I know I made the right decision!


    Thanks!



    Todd
     
  15. beer-b-q

    beer-b-q Smoking Guru OTBS Member

    Great Idea, this week I will do identical smokes in both machines and keep time and temp records along with qview.

    I can already tell you the winner but we will wait to be sure...

    Paul
     
  16. tjohnson

    tjohnson Smoking Guru Staff Member Moderator Insider OTBS Member SMF Premier Member

    OH DARN, another reason to fire up the smokers!!!


    Thanks In Advance!


    Todd
     
  17. wingrider1

    wingrider1 Smoke Blower

    Great looking bird,,,,[​IMG]
     

Share This Page