Need some help with cooking time

quote:

Originally posted by GT-DOC:... I would be pre-heating the smoker...

Any particular reason why you preheat. What type/model smoker?

Mark

Go to the "find" feature (upper left) and do a search on turkey legs. I did and got several pages of hits.

Always helps to give details of your smoke. The more you tell us the better we can assist.

I don't remember many/any discussions about Turkey pieces (maybe just turkey legs), so you'll need to experiment.

There's just too much variation in size.

Get a remote probe thermometer (we have a thermometer forum)

Brine it, and cook it to a temp of 175 to 185 (depends on your results and what you want)

Problem with times on pieces is they just vary so much because of the size of each piece.

Doc,

What was your problem. Under done, over done dried out or what.

I did 8 turkeys at christmas, and gave 6 out for gifts. The did turnout well. I didn't brine. But that is coming. Just washed and dried and coated with olive oil, and coated with poultry rub.

Took to 170 in the thigh area and let cool then slice.

RandyE

Thank you all for your responses to my questions. I own a Master Built Smoker and have had no problems with Hams or Ribs(babybacks and southern style). I tried to do a Search, really I did, but was unable to find anything on Turkey parts. I OVERCOOKED the parts and the texture was terrible!! I don't own a probe thermo, but obviously need to consider getting one. I was using a water pan in the smoker @ 225 deg., and perhaps that contributed to my problem. I have done Turkeys(whole) on my old charcoal Brinkman with good results...but since I don't like white meat, and live alone, I decided to try doing just dark meat parts. Again, thanks for your suggestions. I purchased 3 smoker cookbooks, but none listed the information that I was looking for to aid with the turkey parts

Doc

If you don't own one, get one. The quickest change I offer to people who are trying to improve is KNOW what the temps of the smoker are as well as the meat.

It's kinda like fried chicken. You CAN do it on looks (when it looks right pull) or you can check the temp and KNOW when to pull it.

Smokin'

quote:

Originally posted by SmokinOkie:
If you don't own one, get one. The quickest change I offer to people who are trying to improve is KNOW what the temps of the smoker are as well as the meat.

It's kinda like fried chicken. You CAN do it on looks (when it looks right pull) or you can check the temp and KNOW when to pull it.



I am already reading the thermo forum, and starting to do some shopping for one or two.

Thanks

Smokin'

I just ordered 2 of the new model Taylor Thermo (1470N) and 2 extra probes. I should have them in a few days. Now I won't have to wonder whether to pre-heat, or start with a cold smoker.