1st smoke - "BloodBath's Big Bird" 17lb Turkey

Discussion in 'Electric Smokers' started by bloodbath, Jul 15, 2013.

  1. Thar she blows!!


    Injected with apple cider, melted unsalted butter, cajun spices, and some garlic powder.  I put Amazen's pitmaster's choice pellets (1/2 load on AMNPS), and onions in the chip tray.  Coated bird with olive oil.  Temp 225.

    I did not brine because the kitchen floor thought it needed it more than the turkey!!!

    Wish me luck!

    ....... Wayne
     
  2. Wayne

     That is one large bird

    Now about the luck. You do not need luck. You need patience!

    Happy smoken.

    David
     
  3. Hmm... That's a great idea! 

    I'll start working on patience tomorrow .............. starting tomorrow

    (I'll work on procrastination at same time)
     
    Last edited: Jul 15, 2013
  4. papacurtis

    papacurtis Smoke Blower

    Onions in the chip tray? How does that work? I have never seen that..
     
  5. It adds a most pleasant aroma to your smoke.  Try it sometime
     
     
  6. papacurtis

    papacurtis Smoke Blower

    They don't burn up? Or catch fire? Not for eating i assume? This has me curious for another application is why i'm asking..
     
  7. I put them in the tray that the wood chips go in.  I am using AMNPS for the primary smoke.  Yes they burn up in there just like wood chips do.  They are there just to create flavor in your pit/smoker.  I put onion on the fire for every BBQ I do.
     
    Last edited: Jul 15, 2013
  8. holy humongous bird batman!! lol. any special reason for a turkey that big or just because bird?...lol. either way good luck. will be watching for more view.
     
  9. having party for 15...a going away party :(   I will also smoke 4lbs texas smoked beef sausage (prazek's)

    I am 3hrs in and the bird is already 135.  Is it cooking too fast?

    Also wondering if I didn't stick the probe in far enough.  Never used one before
     
     
  10. nice. thats a lotta bird. hope your party is hungry..lol. i sure am. youre turkey seems to be going along about right. i normally put the probe in the thickest part of the breast. make sure you dont run it along any bones, dont want false readings.
     
  11. chef willie

    chef willie Master of the Pit OTBS Member

    Probe just needs to be in about an inch or two....sometimes difficult on birds to find the sweet spot without touching a bone. And most of us temp the thigh meat which needs to be around 185 IT and breast should be about 175 IT so I would move the probe eventually to the thigh meat. You're close to getting out of the danger zone in the 4 hour window...a good thing since you're having guests. I'd crank up that MES to about 250, but that's me. Watch your chamber temp if possible....just because it's set at 225 doesn't mean it is inside. It should be beautiful when done and wow your guests. Carry on......Willie
     
  12. OK Pic 2.


    Added a gravy pan (with throw away foil pan on top), replaced onions with hickory chips.  Top too dark?
     
     
  13. 4 hrs in ....IT 147
    Still concerned that the very top is black.  Should I cover it foil?  or perhaps put that botton water pan above it to block some heat?

    OR does it look ok to you?
     
    Last edited: Jul 15, 2013
  14. ats32

    ats32 Smoking Fanatic

    It looks great too me but if you're getting concerned you can tent the top. I like extra crispy skin so I would leave it myself.
     
  15. bosox20

    bosox20 Smoke Blower

    Pa
    That looks fantastic!! If you still have some ways to go cooking you might want to put foil on it.
     
  16. Thank you. IT seems fixed at 147.  May crank it up to 250.  Want it off the grill by 5:30 CDT
     
  17. Looks great. I like a dark bird.

    Happy smoken.

    David
     
  18. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    A lot of what you are calling black is probably the hickory smoke. Hickory and mesquite tend to add a blackened color if you have a lot of smoke going on. I can't see that well but that would ne my first guess, not that the top is burning.

    If its burning certainly spritz it and tent it.

    Hickory and mesquite are both considered hard smokes and both make a dark color when used. Usually when I smoke with either of the two I back off the smoke some because some folks find it harsh. They are just an aqquired taste.

    Looks like a good bird though! I think Turkey is my favorite smoke.

    Good luck and enjoy the smoke
     
  19. ill take all the parts you think are too dark..lol. [​IMG]
     
  20. Thanks guys.  I took out the gravy cause it was just slowing me down too much.  I put it on and the IT is 151.  Going slower than I had hoped. Set the smoker  to 250
     
    Last edited: Jul 15, 2013

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