Bunch of Turkeys

[swonut]

First of all, Happy Thanksgiving to all of you out there. May the holiday season find you happy, healthy and joyous!

Post up your turkey pictures for Thanksgiving. Works in progress are encouraged. I got home today and was told by my mother-in-law that I was supposed to smoke one.... We don't communicate the best, thus two turkeys for five people.

Question: Which of the FBF family of knives is best for carving a turkey? I really think the answer is a 12 inch machete. Discuss among yourselves.

In the brine:

Getting started on the grill.

Anyone have an Orion Smoker/Cooker? I've heard great things, but my Weber has served me well over the years....

 

[mrwindow]

Swonut

I have an Orion have not done a turkey in YET but.......ribs,pork but, and brisket oh my. Wonderful piece of stainless creation.

BTW that turkey on the Weber looks fantastic! Love my Werber's I have 3. I know I know why..... if you have to ask you wouldn't understand anyway.

 

[VANCE]

I say you are pretty spot on w/ the 12" machete.
Im not too sure how all the tree sap would pair w/ that brine though.

Ive got a Weber that I have used 1 time in 2 years, i call it the great chicken debacle of 2013
Your turkey is looking fantastic. What wood are you using for smoke? My go to is Apple wood. Also, I just checked out the Orion smoker/cooker. Is there a way to control the temperature? I guess the amount of charcoal used would be one way. Or is that even needed?

 

[swonut]

My charcoal bloomed and the temp went way, way up. It's going to be interesting. Anyhow, the wood is apple for the smoke. I'm not sure about the Orion. People seem to love it.

 

[mrwindow]

Phillip
The way the Orion works is like a convection oven really. You don't control the heat as much as the time cooking. 1 15lb bag of ready light charcoal to get it going and add as needed for the length of the "cook".

There is a drip pan inside on the bottom and you put your smoking chips around that next to the outer wall where the heat will be. I can do 4 racks of ribs perfectly tender like a contest winner in 1 hour 15 min. Then pop them on the grill to char up.
Deeelish!!

 

[mrwindow]

Swonut

If you haven't tried this yet.....when lighting the charcoal for smoking only light one end and the others will light as they burn because they are touching. I think it makes it easier to control the heat. Bricket #1 will be dead by the time #30 is just lighting so to speak.

 

[VANCE]

Phillip
The way the Orion works is like a convection oven really. You don't control the heat as much as the time cooking. 1 15lb bag of ready light charcoal to get it going and add as needed for the length of the "cook".

There is a drip pan inside on the bottom and you put your smoking chips around that next to the outer wall where the heat will be. I can do 4 racks of ribs perfectly tender like a contest winner in 1 hour 15 min. Then pop them on the grill to char up.
Deeelish!!

holy smokes

thats fast

 

[Volfather]

I use a BBQ Guru DigiQ DX2. bbqguru . com You can mount these to any smoker.

 

[MajorD]

Swonut

If you haven't tried this yet.....when lighting the charcoal for smoking only light one end and the others will light as they burn because they are touching. I think it makes it easier to control the heat. Bricket #1 will be dead by the time #30 is just lighting so to speak.

I apologize Blaine for the hijack of your turkey thread, with smoking techniques but that is exactly how I do all of my smoking on my Jumbo Joe Weber. I fill one side with briquettes. I light just 3 or 4 briquettes in a chimney starter. I drop those in at one end. They slowly burn a crossed. I can maintain a rack/smoke temp of around 225 to 275 depending on my ability to focus at the time. If I am doing an extended smoke then I will add charcoal back the opposite way of what is remaining lit. I do all of my ribs, briskets and Boston Butts this way. I need a larger grill so I can try a Turkey. I haven't done a chicken yet either.

Charcoal burning right to left in pic. Temp staying right at 250 for ribs

 

[swonut]

Dave- I do it the same way with the turkey. My problem last night was that all the charcoal seemed to go hot all at the same time and the temp sky-rocketed when I was making a Walmart run.... Anyhow, I like the thermometer setup. I usually just poke mine through one of the vent holes in the lid, but your method is more elegant.

Little crispy on the outside, but I think once I pull the skin, it will be fine.

 

[MajorD]

Blaine, I read somewhere to put the rack thermometer in a piece of hardwood or a potato and place it on the rack. I'm using a piece of oak in the pic. I bought a wireless dual probe set up but winter got here too soon to try it out.

 

[swonut]

Blaine, I read somewhere to put the rack thermometer in a piece of hardwood or a potato and place it on the rack. I'm using a piece of oak in the pic. I bought a wireless dual probe set up but winter got here too soon to try it out.

Yeah, I can grill all winter (actually prefer it over sweating in the summer) because I don't have to deal with that white stuff except for maybe a few days. I think I'm getting a real snow shovel this year for christmas. http://www.manplow.com/snowpushers.htm

 

[Volfather]

Sounds like to much air(draft) swonut.

 

[Volfather]

With thesetup I use, the only draft that it gets is from the fan that operates when the pit probe tells it to blow. Temp stays within plus or minus 5 degrees.