Fire box, ignite.
>>7200914
Muh nigga. Getting up early to be the hero. God bless OP.
Ready for Turkey!
>>7200955
It's almost 6 am and i havn't been to bed. I'd rather watch this.
Been tending the fire, but the bird is on. Getting temps on the 250 range is a pain until the coals build up.
>>7200961
I'm expecting this to take ~6 hours. I'll check breast temperature at 5 hours and determine whether it will have to be finished in the oven or not. Last thanksgiving I smoked a slightly larger bird 20lb vs 17.5lb in 6 hours cooked to perfection.
I also brined it for 36 hours prior. Really helps with juicy breast meat
Coming along nicely!
>>7201125
God damn, anon, impressive!
Just a reminder: HM Queen Elizabeth II will be giving her annual speech at 15:00 GMT.
All of you colonials WILL be in attendance. This is not optional.
Thank You for your cooperation.
>>7201137
fug off m8
>>7201169
Fair enough.
How's the turkey coming along?
>>7201137
>15 o' clock
lmao
>>7201260
You're joking, right?
Turkey looks boss as fuck, good work OP
Will be following thread, see you in 8 hours after work
I expect updates!
>>7201260
'Murican here. Why arent you using based military time?
>>7201129
>>7201172
>>7201301
My smoker has extreme temperature regulation issues if I don't watch out like a hawk. I expect to be done when I sick the thermometer in here in a couple minutes.
This turkey was a product of an all hickory fed fire.
>>7201402
Ah shit! Too far!
>>7201410
>20 degrees over
bruuuuuuhhhhhhhhhhh
>>7201402
>>7201410
aaaaaaaaaaaaaaaaaaaaaaand its trash
>>7201410
>186 degrees
I'm sorry for your loss anon.
I guess we can say that OP... 186'd that turkey.
You monster!
Thats what you get for buying such a shitty sheet metal smoker. quarter inch steel or bust. Buy or weld together a real offset
The skin may be to far gone but the meat will be delightful none the less, especially the dark meat. The white meat may need a little gravy or sauce to help it along but that's not too much trouble.
What's the nominal temperature for a turkey when smoking?
>>7201939
170
OP here. Out didn't turn out all that bad thanks to the brine. Good smoke and average breast moisture content. Compliments all around. I'll be making a Hell of a stock with the carcass.
Next time I'll probably smoke for 3-4 hours and then remove to the oven in order to finish so that the skin isn't so black. Who eats Turkey skin anyway?
>>7202388
I'm pretty sure I have that exact same grill and smoker. It's a bitch to control the temp. the last two years i've smoked for 2.5-3 hours then finished in the oven. I keep the temp really low though.
great OC ty. I love smoking/bbq threads, everyone's like Yay! and then nothing....nothing....nothing...opwillsurelydeliver.jpg...bam! results!
could never work on any other board
>>7201402
>all hickory
have you used other woods? i reserve hickory for pig, mostly.
apple and cherry (cut myself) and fucking amazing with fowl and maple is always a good default for me. my dad had some crazy scheme where he mixed ratios of multiple different woods and shit, i can't get on his level of smoke autism tho
>>7202453
I haven't, but mainly because I've got a quarter cord of hickory in the round just for barbeque. I've heard holly is really good too. I'll have to get some and try it out.
>>7202410
Yeah it leaves a lot to be desired, but it is capable of getting the job done.
I think I'm going to build one from a barrel and insulate it with concrete and perlite. The smoke box will be welded to it and it'll be well sealed so that I can control exactly where the smoke/heat is going.
>>7203313
Solid plan. I've played around with using a modified hot plate as my heat source in the box. Still have some bugs to work out.
>>7202453
I love hickory and turkey so much it's hard to try something else. I've used pecan and also apple wood on pork with a lot of success.
>>7204792
A propane burner is a much better plan for temperature. A 30 lb (RV) bottle will last longer than a standard grill bottle. Fire for smoke, propane for supplemental heat.
OP here again. I made a turkey stock from the carcass yesterday with:
smoked turkey carcass
5 stalks of celery chopped
1/2 lb baby carrots (leftover from veggie tray
1 whole leek chopped
1/2 onion
4-5 bay leaves
s&p
topped up to about the 15 qt line on the pot
yielded about 12 qts after straining. How'd I do?
>>7205943
Sounds good. Smoked turkey stock is awesome. We made turkey and dumplings with it one year. That was the best use of left-over ever.
>>7205943
if you smoked the carcass my erect penis will cum of its own accord
>>7205962
No, didn't smoke the carcass. No need.
>>7206008
>No need.
I find briefly r-roasting chicken carcasses I have stripped enriches the stock
>>7202388
I like turkey skin.
>>7207131
smoked turkey legs are soooooo good
>>7202388
The skin is one of the best things about cooking a bird whole
>>7201137
Didn't that happen on Christmas day?
>>7207131
fuck yes. I steal all the skin nobody eats and make gribness out it and eat it hunched over in the corner of the kitchen with the salt shaker like a junkie.
I would be sad if there was no turkey skin.
>>7202388
Well seasoned skin is seriously my favorite part of the turkey
