Follow these steps to ensure an evenly cooked and smoked turkey.
Prepare the smoker by removing the lid and center ring of your smoker, open all vents and place 2 layers of briquettes (about 10 Pounds) in the charcoal basket.
Light briquettes and let them burn for 20 minutes, or until they are covered ash gray. Place the turkey on once this happens.
Line a water pan with heavy foil, and place it in the center ring of the smoker.
Prepare an 8 to 18 pound thawed or fresh turkey by removing the giblets and neck, draining the juices, and drying with paper towels. The turkey should be completely thawed for safe cooking.
Do not Stuff your turkey. Brush the skin with vegetable oil and insert an oven safe meat thermometer into the lower thigh.
Set the center ring on the bottom section of the smoker. Fill the water pan with hot water or your favorite steaming liquid. Add the top cook rack.
Place the turkey breast side up on the top rack. Place an oven thermometer alongside the turkey to monitor its temperature.
Cover the smoker and close the vents by 1/3 of the way.
Soak hardwood chunks for about and hour. Place the soaked wood on the coals after about 1-1/2 hours of cooking.
To maintain the heat around 250 degrees add 12 to 14 briquettes through the door every 1-1/2 hours. Replenish the water if necessary.
Check temperature of your turkey after 3-1/2 hours. Your turkey must pass through a critical range of 40 degrees to 140 degrees in 4 hours or less. If the internal temperature is low after 3-1/2 hours. take your turkey off in the smoker and finish it in the oven.
Cook the turkey to an internal temperature of 175 degrees to 180 degrees in the thigh and 165 degrees F in the breast. Your turkey may take up to 12 hours to cook.
When done, remove the turkey from the smoker, protecting your hands with washable mitts or towels, and let stand for 15 minutes before carving.
This product was added to our catalog on Thursday 21 September, 2017.