Smoked Turkey or Fried???

[Baron Von Crowder]

My fried turkey I was given is still mostly in the tin but the smoked one is half gone. The fried was dry, the smoked was very juicy and tender.

Also, I am reconsidering the big green egg, my neighbor has the attachment that has a fan on a controller that keeps it right on the temp you set it. I was impressed.

[jluv]

I like fried, but if done properly, smoked is just flat out better.

[bcoop]

My fried turkey I was given is still mostly in the tin but the smoked one is half gone. The fried was dry, the smoked was very juicy and tender.

Also, I am reconsidering the big green egg, my neighbor has the attachment that has a fan on a controller that keeps it right on the temp you set it. I was impressed.

The trailer we ended up borrowing had 2 ports to stick the bbq guru in.

[Rick Modena]

My smoked turkey was a hit, as was the smoked turkey breast. No one even missed the roasted turkey and we had more room and time for sides to cook in the oven!

[AnthonyS]

We smoked an entire temderloin and turkey on Wednesday and reheated them in the oven. Wife and mom did the sides and swore this was way easier than trying to roast or fry a turkey the day of. Leftover smoked turkey sandwiches have been a big hit too.

[GrayStangGT]

Smoked turkey came out great.

[Baron Von Crowder]

The trailer we ended up borrowing had 2 ports to stick the bbq guru in.

We've been trying to figure out a solution on ours to put a fan on the fire box, it's really the only issue we've ever had, keeping the fire hot when there isnt wind.

[Stephen]

Anyone got a kickass smoked turkey recipe? I think I’m gonna smoke a turkey for my parents for Christmas.
I have a bullshit little bullet smoker but it’s done lots of things great

[Ruffdaddy]

https://barbecuebible.com/recipe/double-whiskey-smoked-turkey/

This is the recipe my pops followed and it was great. Nothing left over at all

[Ruffdaddy]

Also, if you're not already familiar with Steven Raichlen...hes got some great stuff out there. He takes it much further than the typical texas style bbq will ever venture. Dont get me wrong...i loveFranklin's, but sometimes vanilla and missionary get boring.

[bcoop]

Also, if you're not already familiar with Steven Raichlen...hes got some great stuff out there. He takes it much further than the typical texas style bbq will ever venture. Dont get me wrong...i loveFranklin's, but sometimes vanilla and missionary get boring.

The Bob Ross of BBQ. He's a beating to listen to/watch. He's got some good stuff, but some is overly complex and meh.

[bcoop]

Anyone got a kickass smoked turkey recipe? I think I’m gonna smoke a turkey for my parents for Christmas.
I have a bullshit little bullet smoker but it’s done lots of things great

Mad Max Recipe. Recipe is same, cooking instructions are for a kamado, but it can be adapted to any smoker.

http://www.nakedwhiz.com/madmaxturkey2/madmaxturkey2.htm

[Ruffdaddy]

The Bob Ross of BBQ. He's a beating to listen to/watch. He's got some good stuff, but some is overly complex and meh.

Haha that's a really good way of describing him. I normally just read from project smoke, but will agree that some of that nonsense is waaaaay more work than most bbq. But his smoked twice baked potatoes and the chinese 5 spice ribs are top notch.

We will see if his pastrami recipe is any good this weekend.

Mad Max Recipe. Recipe is same, cooking instructions are for a kamado, but it can be adapted to any smoker.

http://www.nakedwhiz.com/madmaxturke...maxturkey2.htm

Icing the breasts is pretty brilliant. I'm guessing that's the best way around having to do a long brine and still ensure it doesnt dry out.

[bcoop]

But his smoked twice baked potatoes and the chinese 5 spice ribs are top notch.

I just can't get down with the 5 spice. I made some lamb chop lollipops with it once, and gross. So gross. They tasted like licorice. I may try those 5 spice ribs to give it another shot, but so far so bad for me.

Icing the breasts is pretty brilliant. I'm guessing that's the best way around having to do a long brine and still ensure it doesnt dry out.

I'd still brine. Brine will help the whole turkey be juicy. Icing the breasts just makes sure they cook evenly with the thighs. Otherwise, you get 195 degree thighs by the time the breast hits 165. And while that will certainly dry the thighs out, you still get benefit for the whole bird by brining.

[BP]

We've been trying to figure out a solution on ours to put a fan on the fire box, it's really the only issue we've ever had, keeping the fire hot when there isnt wind.

Ink-bird has a couple of controllers that'll go up to 248° F. You could run a pretty big box fan off of one, assuming you have 110V available of course.

https://www.amazon.com/Inkbird-ITC-310T-B-Temperature-Controller-Greenhouse/dp/B0743CK1FN/ref=asc_df_B0743CK1FN/?tag=hyprod-20&linkCode=df0&hvadid=241894553018&hvpos=1o1&hvnetw=g&hvrand=4666057896256138478&hvpone=&hvptwo=&hvqmt=&hvdev=c&hvdvcmdl=&hvlocint=&hvlocphy=9051585&hvtargid=pla-551538852406&psc=1

Not as nice as a BBQ Guru but it's less than 1/4 of the price. Their Party Q might work if you weld on an adapter and they run on 4 AA batteries but again it's more money. Not sure if it'll move enough air for that beast of a smoker you have though.