Smoking a Cooked Turkey?

????

Are you wanting to cold smoke meat that's already been cooked?

I'm not sure what it will accomplish or if it will even work, since the meat itself (the proteins) have already seized up, they won't take on any smoke.

At best, like a twice baked ham, you'll get smoke that adhers to the surface, but it won't penetrate.

Cut the turkey in half (spatchcock) and prepare them different, one regular and one spicy or something like that

Yea. That makes sense, but what if the turkey is sliced? It should pick up smoke. It could dry out before it gets much though.

Nodrog. Give it a shot and report back. Throw the turkey cold from the fridge into smoker preheated with smoke already bellowing. Setting no higher than 180* or so. See what happens and let us know.

Next time it might work better to get two 11 pounders, cook one traditional and smoke the other.

Yes, I was thinking of trying just sliced or small chunks of cold left-over turkey meat, rather than big pieces. My thoughts were if the cold smoke process will work with cheese & similar items, might it also work with this meat?? I dont' want to be unsafe here as I know turkey can be pretty touchy. I wanted to initially cook the bird in oven partly due to its size, but mainly we enjoy the stuffing once in a while and I've heard from a very good authority (SmokinOkie) that smoking a stuffed bird is a no-no!!. I was just thinking of trying to be a bit creative with them leftovers. I got the bird on sale - it was a real steal of a price for a quality product, but 22# was the smallest one in the case. I'll try some using cold smoke process and report back (if I survive!), but it will be a week or so until the event. The bird is still in freezer, awaiting it's fate this weekend...
Thanks for the responses!

Hey we all learn from experimentation, that's a good thing

Cheese will take on the smoke because it's not full of cooked proteins.

I like the idea of chunks more than slices (not sure how to smoke slices).

Also, after cooking put them in the fridge for a day, smoke flavor intensifies in cheese that way.

Or you could bath them in liquid smoke like some cheese companies do....

LOL

Thanks Smokin'. I'm not sure whether the best route to try would be the cold smoke process or try just a short "re-warming" process like Pags suggested. I'm now leaning towards a short (30 mins or so) trip thru a preheated smoker. I've thought about using the liquid smoke, but can't find it at the grocery store - so guess I'll just have to continue to use my Cookshack instead! LOL

I WAS kidding about the LS, you have the real thing available.

Real smoke just needs some surface to adhere to, but the temp has to be hot enough to generate smoke, but not dry the food out.

If you're cold smoking, use chips, sawdust or pellets, the smoke at lower temps.