Looking for Turkey help!!!!!!!

Dear D.C.A....LOL

Have you checked the "poultry" archives? There's a lot of info there for you.

I smoke my birds, brined or unbrined to an internal temp of 165 in the breast. Here's the problem (and the reason for brining). Most people say to smoke to 160 internal for white meat and 180 internal for dark...

...duh, how do you smoke to that temp for a whole bird.

...Answer. You don't. I've never found a problem with the dark meat if I brine (so the white can smoke to a higher temp without drying out). Shoot for 165 or 170 at most.

As far as wood I'd say about 1/2 fist size is an ounce, unless you have a big fist. I don't have my scale or I'd weigh some and measure it.

shoot for 1 oz equals a piece about 2" x 2" x 2"

Try about 3 to 4 ounces and see how that goes for you. Let me know if it's "too" smokey or "not enough" smokey.

Smokey is a subjective thing that you'll have to decide.

And Keep good notes as I always say.

Good luck.

Thanks for all the input. I just received my CS and have found the website and everyone's help to be a tremendous help. Keep up the good work and I will post my results!!!!!!

I put an 18lb bird in the smoker this morning and I used 2 oz. of hickory and 2 oz. of apple.

Hope it comes out good!!

I like to mix Apple or Cherry with Pecan. Get the Hicory/Oak/Mesquite thing everywhere else, so we like a different taste at home.

Good luck.

Smokin: I did weigh a piece of hickory to see how big an oz. was, and you hit it on the head!

Thank you all for your help. I put a 10lb. bird (unbrined)in the smoker at 200 last night at 10pm, and took him/her off at about 9am this morning. She cooked to an internal breast temp of 165. White meat and dark meat were perfect. Simply rubbed a little olive oil on her with S&P.

OUTSTANDING BIRD!!!!!!!

Another CS success story!

Congrats.