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3 replies

My first turkey shortly.

FM Former Member
In the next few days i will split a 12 lb turkey ,brine, rub and smoke ever so lightly with apple.
Some here may recall that my inherited 55 has been modified by the addition of a 3 inch diameter 6 inch high flue controlled by a damper.

Now i am wondering if this machine having an increased capacity to vent moisture might have a felicitous effect on the dreaded rubbery poultry skin.
My late friend never commented on skin being a problem to him.
Now for accuracies sake,neither of us could abide smoked turkey above room temp .
Accordingly, we ate it mostly as appetizer,snack,sandwich meat etc.
In that application i expected skin to be less than crisp but nicely adhered to the meat.
Does anyone here have any experience with a more effectively vented CS like mine?
Willi considered the 55 of very limited flexibility/utility until he installed the flue after which he had a 10 year love affair with it.
Thanks for any comments.
dick.
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T tomMember
Well,I don't know about the "more effective"vent system.

That model has been a standard in the industry for a half century.

I like smoking turkey breasts,wrapping ,chilling,and enjoying over the next several days.

We just feel it is a better product,no matter who cooks it.

That said,after the brining and uncovered drying in the refrig,we can overthink the process.

As a cook,I prefer working with dark meats for most uses.

If Smokin's 101 and the archives are followed,the 50 will cook as good a turkey as I've found.

Yes,I've cooked on all sizes of traditional Cookshacks,cook competitions on the high temp pellet cookers,and cook on high end professional ranges during the day.

We are nationally certified judges,as well as loving to find and eat the best of foods.

Just my $0.02
FM Former Member
Tom.
I have no doubt about your qualifications.
I have no qualifications BUT this site is rife with complaints about inedible poultry skin.
Various schemes have been devised to improve the product.Higher temp capacity is commonly considered to be what is necessary.
My friend contended that the 55 did not adequately vent moisture and as a result left some products too wet.
My question to the board posed a simple question:
Does anyone have any experience with a larger adjustable vent on a CS?
My 55 HAS a flue and damper so i'm going to see either way about skin improvement.
Thanks.
dick
Last edited by Former Member
FM Former Member
Dick, the best way to vent lots of moisture--and I do this occasionally when cooking large amounts of meat--is to open the door occasionally.

SmokinOkie and Tom have provided some good info on maximizing skin crispiness:

1. After brine is rinsed, pat dry, then put bird uncovered in fridge for several hours to dry out the skin. Overnight would be good.

2. Separate the skin from the meat as much as possible.

3. Oil/butter the skin, or drape butter-soaked cheesecloth over the bird.

4. Cook at max temp(250).

Other ideas:

Smoke bird to 120 or so in your smoker, then finish in a turkey frier--best of both worlds.

Smoke bird to 120 or so in tyour smoker, then finish in a hot oven or grill.

And last--and now my preferred method--is to smoke bird at high heat in your grill. I have young kids who love the skin, and frying or hi-temp grilling is the only thing that results in crispy, edible skin.

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