Castanet

If it's working well, this is a great deal. Timer, temp control, probes.
https://classifieds.castanet.net/detail ... n/3106587/

BriTer wrote:

3106587-3-1.jpg

If it's working well, this is a great deal. Timer, temp control, probes.
https://classifieds.castanet.net/detail ... n/3106587/

It's been sold.

Smoked gouda, cream cheese, grated parmesan, Cheez Whiz.
Also threw in a few pieces of ham that will end up in a bean soup.
Hickory smoked and chamber temp was probably around 50 or so.
Wrapped in plastic wrap to let it breathe a couple days then will vacuum pack for maybe another week or so to allow it to mellow.
The parmesan and Cheez Whiz went back into their original containers.

Cold smoked Habanero Monterey Jack. And a stick of butter.

7kg
5hrs @ 210f
24hrs in brine

Looks to be a really good turkey. Care to share some detail? Brine, how much smoke and how it tasted?

Hmmm I never know quantities.
The brine came out of a package bought in the states on clearance. buck each, but I usually put water in a big pan, turkey size, 1-2 cups of salt, cup of sugar, 2-4 cups of vinegar and let it sit for 24 hrs
dry and put her on the smoker.
I use our fruit tree prunings so 2 pieces of branch about 2" diameter, 1" thick in the beginning and I put a ham on it too after about 2hrs and added some briquettes and mesquite.
5 hrs was the minimum, but the women were done and demanded the turkey to be slaughtered. Internal temp of breast was 150F
The color of the meat was fantastic A 'smoke ring' of about 1cm or so.
Taste better than I expected. And juicy
My first whole turkey. I didn't cut it up as it was a free turkey with butter. I prefer the unbuttered and cut them up (see my posts on pages 18/19 as knoet2007 (but that account was blocked because I ticked off a snowflake last year I think)
Cut up it only takes 3-4 hrs + it is easier for the brine to penetrate.

Thanks for the details. I would like to try this some time. Doing the turkey whole just seems to make it better all around.

I've heard that you can throw it in a hot oven for the last 1/2 hour or so to crisp the skin up and do a little basting. Really glad it worked out so well for you. Glad you shared. Now go make a smoked turkey sandwich.

The average typical brine for turkey is 1 C salt to 1 gallon of water, plus whatever herbs/spices/sugars you prefer.
Minimum safe cooking temps for poultry...165 breast. Temp taken in the thigh is usually 170-175
Lower than that and you're tempting fate.
Weather or not poultry benefits from low and slow smoking is debatable and best to do it according to your preference. I've done turkey at about 225 and also upwards of 300. They came out fine either way. Regardless, I ALWAYS cook at least to the recommended safe minimum.
According to your tastes you can smoke for anywhere from 2 to 4 hours and finish off in an oven, or grill. Finishing off at higher temps is common for crisping up the skin.

I put this together recently.

It so depends on the type of smoker you have.
I have the weber smokey mountain and use the water bowl to stabilize.
150 I found was excellent. I also use that temperature for the sous vide if I do turkey.
11 people all alive today!! Live to smoke another day.
Oh: the turkey was on the bottom grate, ham on the upper one.
And for the skin: Pffffffff!!! most of the women I know (and that is not that many ) remove the skin

squash junky...have you ever tried sand instead of water in the water bowl?

Sand??
Just googled it. Interesting thought.
Now to find some that the cat hasn't used yet.......

squash junky wrote:Sand?? Now to find some that the cat hasn't used yet.......

That would impart a not so nice flavor.