[logos]

I used to love the traditionally roasted turkey (still do, as a matter of fact, if someone else is preparing dinner), but not since I got my charcoal-water-smoker.

Can't put stuffing in the bird, and it does take all day, as opposed to a few hours, but the improvement in taste is not to be believed. Plus, you can vary the flavor nuances by changing your wood from hickory to mesquite to apple to cherry to whatever.

Try it; you'll like it!

[carlo3b]

Hey Hunters, what do you bag for Thanksgiving?? Your thoughts, and recipes.....Fire away!!

Wild Turkey - Smoking Tips

No do not precook the bird, it will not absorb the smoke as well. Smoking turkeys is so easy, I smoke them all the time. Wash turkey well, pat dry inside and out. Place turkey in smoker with cavity open as wide as possible, this enables the smoke to permeate the inside as well as the outside. Use any kind of smoking chips you like. I use hickory for smoking the turkey, but if you like a milder flavor use apple or cherry. Smoke 2 pans of smoking for a turkey that is about 13 pounds, more if larger. After smoking, I put mine in the oven and roast the bird as usual, or you could put it on a rotisserie on the barbecue and cook till done. GOOD LUCK AND ENJOY!!!!!!
 

[jrewingjr]

I used to love the traditionally roasted turkey (still do, as a matter of fact, if someone else is preparing dinner), but not since I got my charcoal-water-smoker.

I've been smoking my turkeys for years now (but I didn't inhale). I like to use hickory chips soaked in beer, and use only beer for the liquid in the pan. The combination of the hickory mingling with the yeasty beer flavor is incredible. Always moist and tender. Last Christmas I did a big pork loin this way.

The Secret