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OK- here is a photo of my latest bird- made with all of your suggestions taken into account. I Fantastic improvement I must say... and SO tasty! THANKS!
This one used two wraps of butter soaked cheesecloth, less smoke, hickory chips.
Everyone, The turkey turned out GREAT! Everyone loved it. I followed numerous pieces of advice.
Brined the bird
Wrapped in cheese cloth
Much less smoke
Used Cherry Wood
It was a hit.. tasted great and the skin wasn't all funky.
Looking forward to learning more!
Thanks again everyone.
This is a cheap electric brinkman smoker. There are NO vents in this thing... is that odd or not? I bought it used from a guy at work.
So I get that I don't want too much smoke and not white smoke... and put the meat in dry if possible and measure temp with a...
WOW- THANKS for the warm welcome and the good commentary! I was surprised to see such a nice response.
I used a pretty good thermo so I think the temp reading is accurate... nevertheless,, will double check.
I read somewhere that maybe apple-wood can darken chicken skin more than other...
Hi all, been snooping around and reading posts on poultry smoking. Below is a pic of my first chicken smoked in a cheap electric Brinkmann smoker. I used some peach wood and maybe a little apple and/or cherry... mostly peach.
It tasted FANTASTIC but the skin was VERY blackish as you can...