plannninnnnnnnnnnnnng to smoke a turkey

[raidersfan7]

WHAT WOULD RECOMMEND TO USE AS FLAVORED WOODCHIPS....AND RECOMMENDATIONS ON SMOKING A TURKEY..ANY GUIDANCE WOULD BE APPRECIATED............

[desert guy]

What kind of smoker do you have? I have a Brinkman older style R2D2 and use Mesquite lump charcoal I get from Food City on Main and Stapley called El Diablo. Most of them and Bashas should have it.I buy the big 40lb bags for about $15. I'll soak some wood chips or add some firewood to get the smoke going. El Diablo is the real deal and actual trees that they turn into coal so the pieces are all different sizes some are large and 6" in diameter but they are easily made smaller by hitting them with a hammer or piece of wood or pipe. I drilled a 3/16" hole in the top so I can put a thermometer down into the turkey or whatever I'm smoking to keep an eye on the meat temperature. I prefer to keep the smoker temp to 175 to 225dgF for the first 90 minutes and add wood to keep the smoke going. Home Depot sells bags of wood chunks in Hickory and apple which are good. I soak them in the sink with a weight on them.

http://www.eldiablocharcoal.com/

[2sac]

Brine it overnight

[behappy]

Brine it overnight

Or at least 4 hours. On bird brine use whatever you use and squeeze an orange in it.
On bird I like a little hickory (what everyone is looking for) and Apple smoke.

[rider77]

Brine it, I’d suggest also spatchcocking the bird as well. Greatly reduces cooking time and the chance of the bird drying out.

[BALloyd]

Yep...brine it forthe win.

Sent from my SM-G965W using Tapatalk

[desert guy]

I did a 13 pound bird for for about 7 hours and it came out perfect, not the least bit dry.

[DominicJamesu85]

Are you sure that you want this?