First turkey and have questions

I'd just stick it in on the middle rack,set the cooker to 250�,put whatever wood you want-4 oz is plenty-and close the door.

I probably wouldn't waste a good orange and onion,but that is up to you.

Stick a temp probe in the breast and wait for 165�.

Don't open the door until.

The brine will allow you to take it up those few extra degrees and get the dark meat done.

It will be better and smokier,the next day.

Hope this helps a little.

Thanks for the help Tom.
I though Turkey 101 said to put it in the thigh.
I would also like to find out the best way to reheat.

The thigh is what you are trying to get done and probably 175� in the deep part is what to check.

I am more concerned with overcooking the breast,so I personally check it.

I'd reheat in the microwave,although cold sliced smoked turkey is our favorite.

Moose,

Got your email, I like to answer in the forum so the information is out there.

Thanks for the questions about 101, I always appreciate questions to help improve them.

quote:

1. Do we heat up the smoker up first or just put the bird in and start it up? If we heat it up first do we put the wood in then or when we put the bird in. If we put the wood in when we heat it up wouldn't that burn up the wood before the turkey got smoked?

Couple of theories. Put a cold bird in a cold smoker and it gives it more time to take on smoke.

Be careful with poultry, it can oversmoke easily, even if you like lots of smoke. One of the reasons for the cheesecloth is to keep the outside from getting too dark from the smoke. More smoke...more dark (without a cheesecloth)

And if you're not getting enough smoke flavor, add more wood. You're the ONLY one who can determine that, we can't tell via the internet. If you need more smoke, add more wood. But keep in mind, the smoke will only penetrate whatever you're cooking until it reaches somewhere around 140. After that, it will continue to take on smoke, but just on the outside, where the smoke will cling to the meat/rub/sauce.

quote:

2. If we use a butter soaked cheesecloth do we need to baste anytime during the smoking time? We are smoking a 15 lb. turkey and are brining with SmokinOkies holiday mixture. We plan on using rub underskin and onion and orange slicees in the cavity.

If you're brining, the primary purpose of the cheesecloth is not to add moisture but to protect the outside from getting too dark. It will add butter to the skin and like basting in an oven, help the flavor and crispness of the skin.

Depends on how long you smoke it. Sometimes I'll add butter/baste to it 2/3rds of the way through, sometimes not. No set rule.

For brining, you asked in the email but didn't post how long to brine. I recommend 24 hours, but around here we do 48 and prefer that length.

quote:

Not sure about the wood yet. Thinking 4 oz apple and an oz of hickory or mixing apple and cherry. Can you do that or does it make a difference. We like a smoke flavor and have had a hard time getting enough smoke flavor in our pork butts and ribs.

Certainly, you can do just about anything with wood, mixing is a good thing. But don't get too complicated your first time. You won't know if it was the combination of wood or the amount of wood that gave it the flavor. Just go with 2 types at most and see how that works. I don't like to mix Oak or Hickory with fruit woods, tends to overpower (for me) and I don't get the fruit flavors as strong.

When you put the wood in it will visibly smoke for a while, but it will continue to produce "clear" smoke after the visible is gone. I wouldn't overthink this smoker on smoke until you've done a lot of smokes in it.

You can also add smoke to the box if it stops smoking. Keep in mind that you'll lose heat when you open the door, you'll also have a REALLY HOT box to open...just be careful.

Brine it,
Smoke it,
Taste it,

Let us know how it goes. First time out, keep it simple and basic and see how you like that. You can always smoke another one until you perfect it.

Appreciate the feedback, take pictures if you want and email them to me.

Russ

Thank you all so very much for all your help. The Turkey was wonderful.
I had to throw your weight around on a couple of things to get my husband to listen and it was worth it. He agrees too.
We did a 15 lb. turkey in the holidy brine for 20 hours. Rinsed it good apllied our favorite rub under and on the skin. Quartered and onion and put that in the cavity. Covered with a butter soaked cheesecloth and inserted a remote thermomiter in the thigh and another in the breast. Thigh started at 46 and reacehed 175 quicker than the breast so we took it out and waited alittle longer for the breast to reach 165. We figured we didn't get it in the right spot. 3 and a half hours later all was good. We ate half of it in no time. Breast was driping with juice and the leg, wing, and thigh (these are usaully the last to get eaten)looked so good that the children were begging for them. I would post a picture but the skin split on it and my husband said it didn't look as good as the one on Turkey 101 and told me not to post it.
We are doing left overs to day and I am smoking some onions and apples for stuffing.
I love this way of cooking.

See,if you read all the stuff Smokin' has written,don't overcomplicate the process with tricks,and give yourself time-the CS will usually handle the rest.