Want to smoke a Turkey? This is a great place to start. Watch this video to learn an easy way to make a great, juicy and flavorful smoked turkey in an offset smoker using natural splits of Oak.
Thank you! I'm glad my video helped! I've been on a bit of a break because I moved, but I'm back at it and just posted a new video. I also just recorded another video that I need to edit and post, that shows every detail in a 7 hour cook. Please stay tuned! Thanks for watching!
@@TonyToneBBQ Yea, unfortunatly I do have to buy that in stores. But I just recieved a half of cord of seasoned oak. I look foward to chopping that down and using that.
Yes sir, pecan or hickory all day for me with Turkey! I also use a homemade Carolina vinaigrette mopin suace that is mouth watering! Love it and im excited for Thanksgiving!
@@TonyToneBBQ Smoking turkey breast today Resurrection Sunday, for the first time. I brined it for about 26 hours. One conclusion, I will not use hickory wood again, it seems to nor burn clean. So from here on out sticking with treated oak I get from Academy.
@@DonJohnson-sp4gr nice! Let me know how that Turkey Breast turns out. Sounds good! Regarding the Hickory, it may not have been seasoned long enough. It should give a nice clean hollow sound when you bang a couple sticks together. I wouldn't give up on it entirely but definately stick with what works best for you. Thanks for sharing!
I see on your rig, and on many other channels, that you have multiple thermometers setup to get the temp at different points in the cooking chamber. When you're setting your cook temp, which thermometer temp are you judging it by?
Good question! If I'm trying to be very precise, I will put a probe on the grate just a couple inches away from the meat. Otherwise, I usually look at the three thermometers and estimate an average. But, it's useful to know if it's hotter on one side than the other. If I've got several slabs of ribs on the grill, and it's 235 on the right side and 215 on the left side, I will likely swap the ribs halfway through, just to help get some even cooking. So really, all of the different temperature readings are important and can be used for different reasons. That's the main reason for multiple gauges. It's so that you know what the different temperature zones are and so that you can use that information to decide how you want to proceed. Hope that helps!
Just to clear up a piece that stuck out to me. The Grand Champ is not painted steel. It is seasoned steel, similar to the seasoning on a cast iron pan.. I agree a smoked turkey is amazing. I have done it twice now and found your video to refresh my turkey smoking knowledge for the year. Overall Great Video!!!
