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The Cooking Channel Got a favorite recipe... share it here.

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Old 09-05-2017, 06:45 PM
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Labor day cookout

Over the weekend, had a cookout with the neighbors (I know...we are weird and talk to our neighbors). For the feast, I went a little out of bound of the regular BBQ, dogs, or burgers...went with a smoked turkey.

This was no normal smoked turkey...we also smoked a bacon loaf over top of it. That's right, a loaf of freakin bacon. Ends and pieces, 3 pounds of delicious bacony goodness, dripping its juices for 6 hours over the turkey below. Dear God, it was great. Juicy as all get out, just the right amount of cherry wood smoke applied, with bacon flavoring from top to bottom.

If you have the means, I highly recommend it.

(too lazy to upload and hotlink images, sorry)
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Old 09-05-2017, 06:47 PM
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It sounds delicious.
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Old 09-06-2017, 02:58 AM
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Old 09-06-2017, 04:12 AM
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Old 09-06-2017, 05:10 AM
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I've smoked a whole turkey for Thanksgiving the last three years. It comes out great, and I'll never cook a full bird any other way again.
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Old 09-06-2017, 05:15 AM
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Now I know what i'm cooking this weekend
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Old 09-06-2017, 05:16 AM
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I need a smoker. I had started looking before Harvey. I need to restart.
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Old 09-06-2017, 05:48 AM
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Originally Posted by ms_tapestry View Post
I need a smoker. I had started looking before Harvey. I need to restart.
I have heard rumors that the build quality has gone down since I bought mine, but have not witnessed it personally, but I have the Weber Smokey Mountain and absolutely love it. So easy to maintain temp with it and everything comes out so good. Pair that up with a good remote, dual probe thermometer, and it is just easy peasy to turn out great food.

Most times I use cherry wood for most of my smokes. Load a split of wood in the fire ring, pour lump charcoal around and on top of it, light it off, and it'll go for 12-14 hours pretty easily.
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Old 09-06-2017, 06:03 AM
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Originally Posted by Bone Stockman View Post
I've smoked a whole turkey for Thanksgiving the last three years. It comes out great, and I'll never cook a full bird any other way again.
Smoking a turkey was the reason I bought a smoker in the first place. We were slated to go to DPH's mom's for Thanksgiving, She is notorious for cooking a way too big bird for way too long. 26 pounds of no one can eat it without their own personal gravy boat. Bought the smoker in October, got it seasoned, ran a test bird, turned out perfect. Did an overnight smoke on another the night before T-day, packed it in a cooler and took it with me to the in-laws. My bird got picked clean, no leftovers, hers...about 24 pounds of leftovers. Felt a little bad, but had a great meal.
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Old 09-06-2017, 06:16 AM
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Here is a gallery of pics.

https://imgur.com/a/H7pfp
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Old 09-06-2017, 08:31 AM
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I've smoked a whole turkey for Thanksgiving the last three years. It comes out great, and I'll never cook a full bird any other way again.
I bought a BGE a few months back and have been working up to the Thanksgiving turkey. Any tips for the neophyte smoker?
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Old 09-06-2017, 09:15 AM
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I bought a BGE a few months back and have been working up to the Thanksgiving turkey. Any tips for the neophyte smoker?
Eat at why_me's house.
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Old 09-06-2017, 09:34 AM
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Eat at why_me's house.
I've smoked as many as 4 birds for TG for neighbors and such. Not doing that again until I have a bigger smoker. Been eyeballing the vertical offset smokers from Lone Star Grillz. At 4 birds, my little Weber is capped out.
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Old 09-06-2017, 09:39 AM
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I bought a BGE a few months back and have been working up to the Thanksgiving turkey. Any tips for the neophyte smoker?
A good 24 hour brine prior to smoking is a great start. I found this one a while back and between DPH and I, we keep adding things to it every time.

Brine was 1 cup brown sugar, 1 cup coarse salt, 20 cups water, a few orange slices, some bay leaves , onions and garlic.

Remove and pat dry,stuff, rub down with some EVOO and a little dusting of Mrs. Dash


We have replaced the Mrs. Dash with either BGE Whirly Bird or a special blend DPH puts together. In addition to rubbing the outside of the bird, rub a generous amount under the skin directly onto the meat...breasts and thighs, wings and drums just get what they get.

Fruit wood (cherry is my preference) goes really good with poultry, hickory, mesquite and other woods like that can be a bit bitter, cherry puts a bit of sweet into it.
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Old 09-06-2017, 12:30 PM
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Spatchcock the bird. It'll cook more evenly, and it's easier to get the rub everywhere. The BGE cooks similarly to my Keg, so you'll want to keep the temperature around 300-325. And lower and the bird will be rubbery. I don't wet brine anything other than fish. Rub the bird with sea salt and let it sit overnight. Then rinse, oil, and rub, and let it sit a few hours longer. Rubs don't penetrate the meat, so you're just doing it for surface flavoring.

Smoke to a target temperature; ignore the time. I use a bit of hickory and apple, but cherry would probably really work well too. Use your diffuser pan to help make the gravy (so add onions, celery, potatoes....whatever).
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