First smoke coming soon

[mrmoody]

During thanksgiving I purchased and extra turkey to smoke but my other smoke broke. So what better to smoke first then that same turkey that never made it to my old smoker.
Currently it is sitting in a brine getting ready for the big smoke on sunday. I will post more about it.

 

[DivotMaker]

Perfect!  Can't wait to see pictures!  I think the first #4 owner did a turkey.  I remember the picture of a 14 lb turkey in the #4 looked like me trying to smoke a quail in my #1!  lol!

 

[benjammn]

A great first smoke for sure.

 

[mrmoody]

Bird is in the smoker and going to 325 degree's.  I'm using 2 ounces of wild black cherry cuncks, 2 ounces of apple chunks, 1 ounce of apple saw dust put into a home made foil bowl and 1 ounce lump coal. This should be good. Picturs when it's done

 

[mrmoody]

Not going so good.  . So I'm using the maverick thermometer with the auber PID and the temps between them are very different. The maverick says meat temp 70 and smoker temp 217 while the auber says meat temp of 58 and smoker temp of 255. No idea why they would be that far off.

 

[DivotMaker]

Do you have the probes in the same location?

 

[Paul Case Luca]

Weird.  Did you calibrate your probes on Auber.  I am very curious....

 

[mrmoody]

No i didn't calibrate it. Still trying to figure all this out. The turkey turned out great though and super moist. Here is some pictures.

 

[NDKoze]

Gonna sound like a dumb question, but what is the purpose for the foil on the drumsticks?

 

[benjammn]

supposed to keep the skin from pulling back

 

[NDKoze]

Thanks Ben. I guess ya learn something every day.

 

[DivotMaker]

Great looking bird!  Congrats on the first smoke!!

 

[benjammn]

did you try rubbing it with olive oil first? it does help with the skin not getting dried out

 

[mrmoody]

Thanks. Yes I rubbed it down with olive oil first. I read wet brining your turkey causes the skin to turn to boot leather.... exactly what I hadbut the breast was tender and juicy.