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Smoking A Turkey In An Offset Smoker. Smoking a turkey isnt a quick method but it is amazingly flavorful. Rub the crushed garlic over the outside of the bird and sprinkle. Cooking with wood alone is fiddly and can lead to bitter creosote covered food. 11112017 Preheat for 10-15 minutes until the smoker stabilizes at your desired temperature. House Smoked Turkey And Glazed Ham Bbqporn Forkyeah Offsetsmoker Primitivepits Smoked Turkey Ham Glaze Offset Smoker from www.pinterest.com
Place turkey gently in the smoker. Our Test Kitchen recommends smoking your turkey for 15 to 20 minutes per pound at 275F to 300F when testing this recipe we used an 11-pound turkey and smoked it at 290F for 3 hours or 18 minutes per pound. Set the smoker to 225. When the chips are nearly done remove the turkey and brine. Since the smoke from your hot coals will be used for cooking avoid using lighter fluids as they are petroleum based. Before smoking you can marinate a turkey to get a good taste.
26092020 On day of smoking light and heat your off set smoker to 275C according to your manufacturers instructions.
Since the smoke from your hot coals will be used for cooking avoid using lighter fluids as they are petroleum based. To brine a turkey is so simple. 26092020 On day of smoking light and heat your off set smoker to 275C according to your manufacturers instructions. The main thing you need to ensure is that there is ample space above and around the turkey to allow for airflow. When the chips are nearly done remove the turkey and brine. 10012021 If your Masterbuilt smoker does not have an internal thermometer you can alternatively use an external probe thermometer. If it is going to be cold where you live like it will be here in the Midwest then the turkey will take few extra minutespound to. Normally it will need to smoke from 30 to 40 minutes per pound but it could take longer. 31032021 How to smoke a turkey in an offset smoker Start by soaking your wood chips in cold water for about 4-6 hours. The time difference is determined by your smoker and the temperature outside. This is particularly true with turkey which is a meat that tends to absorb the flavors of smoke much easier than other types of meat.
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