It's easy to do, just takes a good part of the day for a 12-13lb bird.
It's actually a Smokin It Model 2. Very similar to the Cookshack. 100% stainless, insulated walls, 3-4oz of wood per smoke, and easily smokes in temperatures well below freezing! One of my best cooking purchases ever.
So..Zuljin is a puzzy?
BC's balls do sound good.
I am considering grilling a whole turkey this year.
Brine and smoke baby. Every year. I have a smoker (WSM) but the Weber does it perfectly, up to 20#.
Agreed on the "Weber does it perfectly" opinion. I have several smokers, but always default to the Weber for the TG turkey. Been doing it that way for 20+ years. Learned the technique from Sunset magazine, tried it the first TG we hosted, and never looked back. We often get "it's the best turkey I've ever had" comment from newbies (we try to host a few "orphans" every year who can't make it home to their own families).
Downside: the aroma doesn't fill the house whetting your appetite all day -- you have to go outside for that.
Upsides:
- Great tasting, moist turkey
- Phenominally smokey gravy from the drippings
- Smoked turkey soup from the carcass
Tips and Tricks:
- Use a light fruit or nut wood for the smoke
- Breast-side down until about the last hour to let the juices run into the breast meat. Then "flip the bird" to brown up the skin over the breast meat. Drape bacon strips over the skin for that "little extra something"
- Don't stuff the bird; make the dressing separately.
I'm currently sitting on 4 turkeys in the freezer. My grocery store keeps giving away a free turkey everytime you spend $100. We've been racking up the free birds. I'll probably cook each one a different way to see what I like best. Not all at once though.
Isn't your butt getting cold?
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