Great reports. Keep them coming, that will help, I'll build a "results" page or something for Turkey results.
Format is appreciated
Former Member
1: Which smoker ; FEC 100 , Hickory Pellets from Eddie
2. Turkey; Size14#,14#,15#,16#
3. Preps ;Alumnium pan,Jacarded skin,Rud's dry rub,doubled cheese cloth on breast & legs,1/3 length stick butter on breast, 1/6 length stick butter on each leg , remove cheese cloth when meat themp 10 degrees before finished to alow browning.
4. Smoker temp ;180 for 1 Hr. , 350 to finish,170 in the breast themomator beeps,and breast to a temp of 180.
5. Total Time ; 3 to 4 hrs
6. Comments ; great flavor, and very Moist
earl
Former Member
For those of you using 008/009, who say you cooked at 250*, are you sure the smoker temp was 250*, or you just had it turned up all the way, or you confirmed with 2nd temp probe? It could help the rest of us who use a Smokette. Thanks.
Former Member
008
13.3#
brined 3/4 salt
4/4 sugar
taragon
sage
48hrs
oil soaked cheese cloth
250 (highest setting not confirmed)
breast 172 temp probe
4.25 hrs
2.8 oz hickory
turkey had nothing added but had been frozen 1 yr
skin pretty tasted a bit salty, a bit tough but very moist.
jan
13.3#
brined 3/4 salt
4/4 sugar
taragon
sage
48hrs
oil soaked cheese cloth
250 (highest setting not confirmed)
breast 172 temp probe
4.25 hrs
2.8 oz hickory
turkey had nothing added but had been frozen 1 yr
skin pretty tasted a bit salty, a bit tough but very moist.
jan