Who is smoking their bird? This is what I do.

Who is smoking their bird? This is what I do on the Wed before Thanksgiving. Then I put foil over it, put it in the fridge, go to the party on Thanksgiving, throw it in the oven to warm up, and were off an running no mess no fuss.

Tomorrow that new movie the Irishman comes out on Netflix. I plan on laying around watching the movie and tending to this.

Happy Thanksgiving Everyone.

Can I come to your house? LOL

Heck...I'd fly from France to be there.

Enjoy.

Pete

Come on over you two. lol.

I brined and smoked one this weekend, next time I'll do a dry brine and see if I can get the skin to crisp up better. Super moist and not much left

I will be running the smoker Thursday morning while im wrenching on the duramax

That looks amazing OB. How long and at what temp do ya have it there. Dang, that looks good!

Hiya Catch! Happy Tday.

On Thanksgiving its usually so cold and miserable that I am fighting to even get up to 220* but thats the plan. 220* for say 8 hours give or take 2 depending on the weather. Usually at Thanksgiving time in Ohio I just let it go all day but you have to check it every 30 or so. Since its usually cold and windy if after 12 hours or so the popper hasn't popped out of the Turkey I put it in the oven for awhile to finish it off until it does pop out. You should check it with a thermometer and I do but what your looking for is as long as the liquid coming out of it is clear you are good. Liquid with color can kill ya with poultry.

Usually I'm fighting the cold and wind like this. You gotta do what you gotta do. Someday I'll build a little phone booth looking smoke house out of 2x's that one of these things will set in and close the door up.

Looks good. What time is dinner?

I have a friend who smokes their turkey. He cuts the spine out so the bird lays flat and cooks evenly.

I'd feel like I was cheating if I split the bird. Not sure you can see it or not but there are large sweet vadalia onions stuffed up inside that thing sweltering down in there.

Hi'ya OhioBoy and happy Tday to you as well. Thanks much for all the info and great pics. My buddy got a manual smoker and we tried a couple chickens. We didn't know what the heck we were doing lol. They came out ugly, but very tasty. It made be look into smokers, I like your set up. Here's a pic of the ugly birds lol.

I am also smoking a 20# bird and a 15# home raised ham. ive done plenty of hams never smoked a turkey have smoked a giant chicken though and it turned out great. I plan on brining the bird.

I bet those onions give it great flavor.

Here's a pic of the "practice" bird they just did. I think this is the 2nd or 3rd year they've smoked them.

Catch,

Get to Menards asap. They have a half sized one on clearence for $40. I bought three of these online at work today and picking them up on the way home. My brothers are getting them for xmas. For $40 can't beat it.

https://www.menards.com/main/outdoo...htm?tid=-8633339073827281094&ipos=12

Thanks OB, I'll check those out.

Adam, that's some sexy legs on that bird.

That is a great deal. I wish there was one here. The rebate is for store credit and can't use online.

catch I think so too

i will smoking a spatchcocked bird this year

plan on mixing up a herbed butter and applying it to (and under) the skin to help it crisp up

Skin will not crisp up on a smoker. Temps are just too low. I also would never smoke a BIG bird. Temps can stay under 140 for too long and give bacteria a chance to grow. I would never put something under the turkey. Turkey should go on the bottom. Less contamination that way.

Skin gets plenty crispy in a smoker.
You measure temp to make sure it gets up to temps to kill all bacteria.
Finishing it up in the oven really brings up the center temps and is suggested/recommended.
Turkey on top is bad form I’ll give that to you. Those pics are five years old.
However again once temps are reached you kill bacteria and it’s good and sterilized.

I swear you could post a step by step on how to crap solid gold bricks on here and someone would post and be critical of how you said to do it.

Happy Thanksgiving.

I got started this morning and things are under way. Here is this years setup.

it is the internet, we will argue about anything

Morn'in OhioBoy, looking good! 2 questions so far. what kind of ham do you use, it looks good. And do you think with the portable units you'll have to tend them more often with wood chips and such. Thanks!

I like that these things are smaller bc I’m getting higher temps. The regulator that came with them stinks and after about an hours use the gas is full blast out of control. These things are meant to be used with the green camping fuel tanks. The hose to hook to a normal propane bottle didn’t come with it and I had to buy $20 ones at Lowe’s.

Now that I’m off and going it’s going well. Had I known about the regulators I would have tried to find a hose that also had a regulator too.

Those hams are from Aldi probably. I buy stuff on sale after Thanksgiving and put it in the deep freezer. The turkeys are probably from miejers. They usually have a deal if you buy $20 of groceries you get 20 cent a pound turkeys. So I stop in a few days that week on the way home from work and keep them in the freezer too.

Doesn’t matter which one you use you have to check it every 15-30 minutes. You all the time have to fool with something. Adding wood chips, water, open close a vent, turn up down gas, relight it... whatever to hold that 220.

i heard of chokin ur chicken but smokin ur bird? new term

2019 is a wrap.

Nice! Although I'm a bit peeved that you didn't give a tutorial on how to (This word is unacceptable on Trapperman) out bricks of gold. Does it hurt? Are there future repercussions?

Seriously, thanks for the great time, info and pics, Happy Thanksgiving to you and yours my Ohio brethren.

We smoked our turkey today for tomorrow. Brined it for a day and cut it in half to fit in my smoker. I can't fit a whole bird of adequate size in my smoker, plus it cooks much faster when split in half. We did this a couple months ago and it is still juicy when warmed up the next day.

Thanks catch.

If you want to cheat you can re hydrate with some broth and make it as juicy as you want before you reheat it.

Oh and the best part about making a ham... is the pot of beans that follows.

Happy Thanksgiving to you’s and your’s too.

Ohio Boy, that looks good

Spatchcocking [cutting out the back bone and flattening the bird ] is my favorite way to grill a bird .you can cook at a little higher temps and alot quicker my traeger does them supper moist

No we won't.

Mike

The hardest part about smoking a turkey is getting it lit after you get the Zig Zag wrapped around it.

Mike

I Injected and wet brined this bird for 24 hours and smoked it last night in the Bradley with cherry and pecan biscuits. I added some soy sauce from the Philippines to the brine this time. I use it in my steak marinades so I figured it couldn't hurt.