Got a 12.5 pound turkey on the smoker this afternoon

[Rogasingingdawg]

Went in at 1:30 and should be ready soon.

Still learning to use my smoker. If I screw up, doing it with a $14 bird instead of an $85 brisket seems like a good idea. 

[Toasty B]

Went in at 1:30 and should be ready soon.

Still learning to use my smoker. If I screw up, doing it with a $14 bird instead of an $85 brisket seems like a good idea. 

Slow day for a bookie? No MLB or anything but futbol eurotino

[Smokindawg]

Perverbial Turkey Sucks

[GriffWoody]

Put bacon on the breast to keep it moist (that hot).

[Rogasingingdawg]

Put bacon on the breast to keep it moist (that hot).

Great idea!

[JC-DAWG83]

[Rogasingingdawg]

The articles I read and videos I watched greatly underestimated the smoking time to get to the right temp.

They all said 3.5 to 4 hours for a medium sized turkey. My 12.5 pounder took just over 6.5 hours to get to 165 at a smoker temp that ranged from 240 to 275. Had to adjust the incoming air flow and out going smoke often to stay in that temp range.

I do add several 10 to 15 inch long, 1 inch diameter Wild Cherry limbs from a tree I cut this past winter to the firebox to add some flavor.

But with apologies to Smokin, it was delicious after it sat for 30 minutes after coming out of the smoker.

We’ll be eating on it all weekend.

[McDonoughDawg]

The articles I read and videos I watched greatly underestimated the smoking time to get to the right temp.

They all said 3.5 to 4 hours for a medium sized turkey.  My 12.5 pounder took just over 6.5 hours to get to  165 at a smoker temp that ranged from 240 to 275.  Had to adjust the incoming air flow and out going smoke often to stay in that temp range.

But with apologies to Smokin, it was delicious after it sat for 30 minutes after coming out of the smoker.

We’ll be eating on it all weekend.

GATT

[Doc Hollidawg]

The articles I read and videos I watched greatly underestimated the smoking time to get to the right temp.

They all said 3.5 to 4 hours for a medium sized turkey.  My 12.5 pounder took just over 6.5 hours to get to  165 at a smoker temp that ranged from 240 to 275.  Had to adjust the incoming air flow and out going smoke often to stay in that temp range.

I do add several 10 to 15 inch long, 1 inch diameter Wild Cherry limbs from a tree I cut this past winter to the firebox to add some flavor.

But with apologies to Smokin, it was delicious after it sat for 30 minutes after coming out of the smoker.

We’ll be eating on it all weekend.

Those recommended smoke times are for much higher temperatures.

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