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Also, my turkey says it contains 9.5% turkey broth, salt, etc. Does that mean it's already been brined? I don't want to oversalt the thing. The only turkeys I could find all said this so I'm not sure if it's normal or not.
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Nov 20, 2020 00:56
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Yes, that's brined already. Don't brine it and don't add salt to your rub.
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Nov 20, 2020 01:04
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Went to grab a turkey after work, and smallest i could find in two stores was 20lb. Glad to know I can spatchcock and still be OK.
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Nov 20, 2020 01:20
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That's funny and maybe a little sad. Usually I can't find big turkeys and all that are left are little 10 lb'ers. I would wager that there's going to be more small turkeys sold this year just because people aren't (shouldn't be) hosting large dinners.
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Nov 20, 2020 03:23
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Canuckistan posted:That's funny and maybe a little sad. Usually I can't find big turkeys and all that are left are little 10 lb'ers. I would wager that there's going to be more small turkeys sold this year just because people aren't (shouldn't be) hosting large dinners. Yeah it's completely the opposite this year. Looking forward to my 20 lb bird haha.
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Nov 20, 2020 03:51
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If im gonna break down a turkey to smoke should I debone the breast or leave the bones on?
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Nov 20, 2020 05:06
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Flash Gordon Ramsay posted:Just got a new akorn and I'm thinking about getting something to automate temp management. I've head iffy things about the thermoworks product. What's the goon choice right now that will work on an akorn? BBQ Guru
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Nov 20, 2020 05:27
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wandler20 posted:Also, my turkey says it contains 9.5% turkey broth, salt, etc. Does that mean it's already been brined? I don't want to oversalt the thing. The only turkeys I could find all said this so I'm not sure if it's normal or not. Not brined, injected. Not necessarily a bad thing, as that can get flavor into the meat as opposed to just salt and water. But I would not brine an injected bird.
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Nov 20, 2020 19:39
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My Maverick remote thermometer finally bit the dust after five years, has anyone got a recent model they could recommend?
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Nov 21, 2020 11:06
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Stringent posted:My Maverick remote thermometer finally bit the dust after five years, has anyone got a recent model they could recommend? toplitzin posted:You can get a deal on the original and three probes for one sixty. toplitzin posted:Fireboard, Fireboard, Fireboard.
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Nov 21, 2020 14:36
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I smoked some plate ribs today. Came out pretty good though I need less salt in the rub. Live and learn. 
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Nov 22, 2020 00:13
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What might work to measure the smoke/convection temperature I have for my pizza oven? I am coming in from the front, so the typical thing of probing from the outside of the case isn't possible. I don't trust what I see with an IR thermometer for smoke temperature. Is there a corded thermometer kind of thing meant particularly for that rather than for inserting in meat?
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Nov 22, 2020 00:58
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Endless Mike posted:I smoked some plate ribs today. Came out pretty good though I need less salt in the rub. Live and learn. Nicely done. Also Holy smokes that’s a lot of spices out
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Nov 22, 2020 05:18
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Cheers!
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Nov 22, 2020 06:05
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Is that....two containers of tonys on the counter? I like me some tonys but wow
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Nov 22, 2020 10:45
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Hed posted:Nicely done. Also Holy smokes that’s a lot of spices out gwrtheyrn posted:Is that....two containers of tonys on the counter? I like me some tonys but wow
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Nov 22, 2020 21:40
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Doom Rooster posted:The Christian god, and the entire pantheon of Indian deities are all probably waiting to torture my eternal soul, but... for the last few years I’ve made turkey tikka masala by just cutting leftover smoked turkey into bite sized chunks and just tossing it into the tikka masala gravy at the end to just warm the turkey through. Turkey curry around Boxing Day is a longheld tradition hereabouts, though technically that's not tikka. In a similar vein, coronation turkey.
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Nov 23, 2020 00:00
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I'm thinking of maybe smoking some turkey legs this week. I would brine them, then smoke at 225 until internal temp of 175. Is it safe to assume they'd need a quick blast of heat at the end to crisp up the skin?
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Nov 23, 2020 03:10
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TITTIEKISSER69 posted:I'm thinking of maybe smoking some turkey legs this week. I would brine them, then smoke at 225 until internal temp of 175. Just do them at 350 or whatever
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Nov 23, 2020 03:13
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My smoker is not going to hit 350
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Nov 23, 2020 03:18
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TITTIEKISSER69 posted:My smoker is not going to hit 350 I understand each of those words but as a sentence it does not compute. Either you are in the frozen arctic or you have some electric gizmo that doesn’t go over 350? Either case there would be ways to crank it up.
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Nov 23, 2020 03:40
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Chicago is cold, and my portable electric smoker is lucky to break 300 on a warm day.
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Nov 23, 2020 03:49
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You could lay on some smoke up front and finish in the oven.
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Nov 23, 2020 04:09
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TITTIEKISSER69 posted:I'm thinking of maybe smoking some turkey legs this week. I would brine them, then smoke at 225 until internal temp of 175. Smoke till they're like 15 degrees under temp and then blast in a hot oven.
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Nov 23, 2020 04:17
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On my MES, it goes to 275 and honestly that was crispy enough for me. I think either I'm broken or something us up with my setup, because it is contrary to what everyone has said in this thread.
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Nov 23, 2020 06:37
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Rocko Bonaparte posted:What might work to measure the smoke/convection temperature I have for my pizza oven? I am coming in from the front, so the typical thing of probing from the outside of the case isn't possible. I don't trust what I see with an IR thermometer for smoke temperature. Is there a corded thermometer kind of thing meant particularly for that rather than for inserting in meat? How hot of temps do you need to measure?
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Nov 23, 2020 13:58
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C-Bangin' it 
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OK I have a 21lb turkey thawing and I am going to Spatchcock it. I think I am going to further cut that in half and do 2 different rubs. Anyone have suggestions? I need one to be more plain/basic because of Kids and picky eaters (wife mainly). The other can be more on the flavor-able side. I don't know what really goes with turkey. The last couple I smoked I just did light S&P and then did a glaze at the end.
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Nov 23, 2020 20:51
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Butt rubb
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Nov 24, 2020 00:38
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Colostomy Bag posted:How hot of temps do you need to measure? Like, 200F-400F. I was hoping for a remote thing for gauging smoke temperature.
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Nov 24, 2020 03:05
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Rocko Bonaparte posted:Like, 200F-400F. I was hoping for a remote thing for gauging smoke temperature. Basically any decent probe thermometer designed for BBQ is going to have an air probe, and good ones are armored up to 650+ F.
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Nov 24, 2020 06:25
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Kalman posted:Basically any decent probe thermometer designed for BBQ is going to have an air probe, and good ones are armored up to 650+ F. That should be fine there. I guess I should update to a better model that'll let me keep track of air temperature and meat temperature at the same time. My meat tends to go dry in the pizza oven and I'm trying to figure out if it's simply humidity or if the air current is hotter than I think. It could be. Anything on the oven floor cooks pretty well but gets no smoke. It might as well be in a crock pot. The convection stream even just a few inches up off of that is something else.
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Nov 24, 2020 07:34
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loving Big Shot Chef Over Here Announces Plans To Smoke Turkey This Year
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Nov 24, 2020 17:27
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I feel attacked...
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Nov 24, 2020 18:09
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This just reminds me I need to make a smoke hut for my WSM. Thanksgiving is well past the date I hang up my BBQ apron.
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Nov 24, 2020 18:58
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This is me...
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Nov 24, 2020 19:05
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We aren't taking reservations and our day's dinner service is a single seating for 3
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Nov 24, 2020 19:31
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Preferred brine mix? Google is just giving me super elaborate ones that take 17 different spices. Just looking for something simple. Chicken stock, water and salt?
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Nov 24, 2020 19:47
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Henrik Zetterberg posted:Preferred brine mix? Salt (and maybe some sugar) are the only things you're getting into the meat with a normal brine. Everything else you add is more abut what you want the outside of the bird to smell like. If you want to get stock and/or spices inside, you need to inject.
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Nov 24, 2020 19:50
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Thinking about pulling the trigger on a Kamado Joe for an early Christmas present. Question is, do I go for a £750 standalone Classic, or a Classic 2 with a bunch of toys (including a Looftlighter, Joetisserie, and pizza stone) for £1400?
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Nov 24, 2020 23:01
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Wachter posted:Thinking about pulling the trigger on a Kamado Joe for an early Christmas present. Question is, do I go for a £750 standalone Classic, or a Classic 2 with a bunch of toys (including a Looftlighter, Joetisserie, and pizza stone) for £1400? Classic II for sure. You'll end up buying all the stuff down the road most likely anyway so just do it now. They made some worthwhile upgrades to the 2 over the classic {air lift hinge, better top vent, better seal).
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Nov 24, 2020 23:40
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