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  1. #1
    The "Godfather" of COAR Great-Kazoo's Avatar
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    Quote Originally Posted by buffalobo View Post
    Gonna put a turkey on tomorrow and some sausage and the wife is going to try the apple walnut cake GK showed off recently.

    Throw out turkey tips and suggestions.

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    This is the base (temp wise) i work with. I throw some garlic cloves in the cavity and under the skin. Wrap bacon on the leg & wing tips, Then wrap those in foil. Remove last 30 - 4-0 minutes for crispy bacon. I use a turkey pan & rack (cheap foil pan) to catch those later to be tasty gravy drippings.

    Using an olive oil base i mix in some lemon juice, rub bird. Then add dry seasonings to taste. Some folks use the 225 temp. I will not smoke poultry with temps under 325. YMMV

    http://www.traegergrills.com/recipes...3#.VeueEZfXoSk

    http://allrecipes.com/recipe/228529/easy-smoked-turkey/

    http://www.bbq-fyi.com/how-to-smoke-turkey.html

    http://www.butterball.com/how-tos/sm...ey#section_593
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  2. #2
    Possesses Antidote for "Cool" Gman's Avatar
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    I do my turkey in the Traeger at 350. Roast time is the same as the indoor oven.

    Brisket is going in tomorrow. w00t!
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  3. #3
    Carries A Danged Big Stick buffalobo's Avatar
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    Banana nut on the left, apple walnut GK linked to. Smell great, will let yous know.

    Turkey in, clock running.

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  4. #4
    The "Godfather" of COAR Great-Kazoo's Avatar
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    Quote Originally Posted by buffalobo View Post


    Banana nut on the left, apple walnut GK linked to. Smell great, will let ewes know.

    Turkey in, clock running.

    Sent from my SCH-I545 using Tapatalk
    ADR
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  5. #5
    Carries A Danged Big Stick buffalobo's Avatar
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    Quote Originally Posted by Great-Kazoo View Post
    ADR
    Excellent.

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  6. #6
    Feelings, Nothing more than feelings KS63's Avatar
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    Quote Originally Posted by buffalobo View Post


    Banana nut on the left, apple walnut GK linked to. Smell great, will let yous know.

    Turkey in, clock running.

    Sent from my SCH-I545 using Tapatalk
    Yum! Need to make zucchini bread.
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  7. #7
    Carries A Danged Big Stick buffalobo's Avatar
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    We are liking the results.

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  8. #8
    Machine Gunner DenverGP's Avatar
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    Very nice looking turkey, and those cakes look awesome.

    Got up extra early today to start a brisket. This was 1/2 of a packer. This half included the flat and the point, probably around 7-8 pounds.

    Brisket was on the smoker by 6am. Wrapped tight in butcher paper around noon @ 165F. Came off the smoker at 4:30pm @ 200F, then rested an hour before slicing. My most successful brisket so far. Slices held together under their own weight, but pulled apart with the slightest pull.



    Neighbors came over, they brought the beer and baked beans. We also made up a batch of ABTs to hold us over until the brisket was done. There were no leftovers :-(
    Last edited by DenverGP; 09-07-2015 at 20:28.

  9. #9
    Machine Gunner vossman's Avatar
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    What smoker are you using?
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  10. #10
    Machine Gunner DenverGP's Avatar
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    For larger smokes (including the brisket I posted), I'm using an older model Charbroil offset smoker, similar to this,
    Click image for larger version. 

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    but the older model is a lot more heavy duty... much thicker steel on the walls and doors. And the chimney is attached on the side, at the level of the cooking surface.

    I added stove "rope gasket" seals around the doors, and added a baffle plate inside the main cook chamber to try to even out the temps side to side.

    I've also got a cheap vertical charcoal smoker that I use for smaller items and usually shorter smokes:
    Click image for larger version. 

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    It was a cheap one from walmart. Did some mods to it as well (rope gasket seals and an improved charcoal pan, and it performs great. Small cooking grate size and small charcoal pan size are the only reasons I don't use it more. It uses a lot less fuel and heats up quicker than the offset smoker, so it still gets some use.
    Last edited by DenverGP; 09-07-2015 at 22:44.

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