Totallyrad

Don't want to hurt your feelings there buuuuddy, but, I think they actually want to eat the birds when they're through.

displacedtexan

But I like to grill and smoke dead things. Plus it's a good excuse to stand around in the yard and drink beer for a few hours!

I could fill it with your coffee, then I wouldn't have to worry about the stuffing falling out when I laid it back down

I haven't managed to kill a turkey (or deer yet), but I've only been after them a year. I have put many doves, quail and phesants on the grill though. Just something about killing your own food...

Totallyrad

And think of all that food that goes to waste. A good smoker can drive the smell out of even 7 day old road kill.

Sailpipes

Used cherry wood last year...very good. I recommend it for anyone who hasn't tried it yet. Going to try pecan this year.

butchb

[/QUOTE] And I just noticed that it has one of the pop out timers. Anyone know what triggers them? I am guessing temp, but my wife asked, and all I could tell her is what I had assumed.[/QUOTE]

Some of the ones I have smoked the timer has popped out ( I'm pretty sure it works by temperature), but I still ALWAYS use a thermometer as I have done some not quite done Turkeys..........not real fond of Turkey Sushi!!!!

Dodgezilla

I have tried smoking with just Oak or Mesquite but I didn't care for it too much. I heard Apple wood is the best for smoking birds. Now, what I did like was once when I smoked it for about 2 hours and then I fried it. That was good!! I have a couple of marinade recipes if anyone wants them. One is a Cajun recipe and the other I made up myself. Yum...... I've fried many a turkey over the last few years.......

12valve@heart

Wouldn't that be blackend turkey, non-cajun style?

Chrisreyn

I am glad I am not the only one with this kinda sense of humor... i was gonna post " tryed once but couldnt fit it in my pipe"........

Gunrunner

brine it first with 1-2 gals water and 1and one half cups of salt, half cup sugar, and a handful of pickling spice for a couple days-------makes all the difference in the world

chaikwa

No, you're not the only one! I had a LOT of thoughts but figured I should just keep my mouth shut, (for once!), lest I suffer the rath of Top!

chaikwa.

Rampage1967

Yeah, my warped sense of humor gets me in trouble now & then.

I do think that diesel smoked turkey should be basted in power service too. :-)

Totallyrad

Here chicky, chicky, chicky, chic-ken...... Afraid of a little old pad lock, huh???

chaikwa

Hey, I'm up for a promotion to clean the executive restrooms and I don't wanna blow it!

chaikwa.

Totallyrad

You know that's just a tease. They give you the key to clean it, but you better not get caught using it or it's a whack on the head for you, and straight back to the bottom, peddling coffee, again!!!

01sbc

Back to topic. When I do turkey we will never eat eat the whole turkey. Just buy the breast. Roll the skin back, then season it (I use garlic and onion powder, a little bit of seasoned salt, and emeril's essence) then take peppered bacon and lay it fat side towards the top of the turkey. As you completely cover the breast with bacon put pads of butter on here and there. Then pull the skin back over it and tack it on with toothpicks. You can put it straight on the smoker or in a pan with butter. For extra crispy skin w/it in the pan brush the butter on the skin every now and then. Go to wally world get the hickory and mesquite chunks and chips. The chunks smoke and keep heat up, and the chips give you pretty much instant smoke. (use a good base of charcoal) add chips and chunks as needed. REAL GOOD