Next time..

It's neat learning different techniques and procedures, but why not just make one change at a time to see what each one does to your results. For instance, try brining the next turkey breast and leave your smoking procedure the same. See how it turns out(the brining adds incredible moisture and flavor), and if you like it then decide if the next step is needed. It might be easier to gauge what each change accomplishes. If your results were great anyway, why make wholesale changes?

In Turkey 101, Smokin suggests starting the turkey legs earlier then start smoking the rest of the bird. Makes sense. The legs don't stay on the bird very long after the smoke anyway, and it would resolve drying out the breast while getting the legs done.

I don't get much smoke below 200* either, so I'm thinking about cutting my chunks into thinner pieces for lower temps. I've also started the smoker at 250* to kick start the wood, then lower the temp when I insert product.

Now the "S" word. Just realized why I like the skin crispy. It's cause I like to nibble at it and hand it out to others while I carve the bird. It's not critical to the dinner. Most people like the breast, and the skin is insignificant to them. Not much of the breast skin left by the time the carvings get to the table anyway. May be important to the leg and wing eaters though. Doing the legs earlier and separately may help there also.

quote:

Originally posted by Pags:...but why not just make one change at a time to see what each one does to your results...

Yep. That makes better sense for learning. It will likely come down to what's available. Whole turkeys are expensive/harder-to-find except around eating holidays.

Don't know if it is any help,but CS always told us that wood would start to smolder around 135º.

When we used to do things like fish fillets,breast fillets,etc we would start the cooker at about 160º and then add product, when the smoke started,because we weren't trying to cook too quick.

Then maybe jump to 180º,then 200º,then on up to cook temps.

Yep,chips can get faster smoking,but pay attention for fires.

As stated,many of us will start leg quarters early,and then add the breast.

If you have heavy gloves,or pot holders,there is nothing wrong with adding a little more wood to the box,when you add the breast.

Another "trick" to help the breast,although brine will give you cushion up to around 167º,is fill a large ziploc with ice,and lay it on the breast to cover,while allowing the rest of the bird to warm up a little on the counter.

Is a pain if you are doing a couple dozen,but can work with one ,or two.

Let us hear how the experiments go,on different smoke temps.

Good stuff. I don't think my wood would smolder at 175* let alone 135*. Make it difficult to start low and then kick it up. Think I'll try some experiments.

Let us know.