-
OT - smoking a turkey on a BGE
I plan to do this for the first time for Thursday. Please give me some pointers if you have any... Temp, time, what do you do prepare the bird etc
Thanks
-
Senior Member
Make sure bird is thawed first.
~ 24 hours of thawing for every 4 pounds. that is about a pound per 6 hours
~dont want the egg to get to hot keep it on a low heat
~smoke that sumabitch like snoop
-
Senior Member
Originally Posted by
hometowndawg
Make sure bird is thawed first.
~ 24 hours of thawing for every 4 pounds. that is about a pound per 6 hours
~dont want the egg to get to hot keep it on a low heat
~smoke that sumabitch like snoop
Excellence
-
Temp about 225, probably about 30 min per pound, as said above make sure it's thawed.
A lot you can do to prepare the bird up to you. Inject or put a rub on it. Depending on how much of a smokey taste you like you may want to wrap it in foil about half way through.
-
Originally Posted by
hometowndawg
Make sure bird is thawed first.
~ 24 hours of thawing for every 4 pounds. that is about a pound per 6 hours
~dont want the egg to get to hot keep it on a low heat
~smoke that sumabitch like snoop
dude, that might take a couple days....
-
On our smoker we do 200 F for 6-7.75 hours for a m 11-13 pound bird. Internal temp needs to be 185 F. BGE is probably a bit different though.
-
Junior Member
Originally Posted by
Harrydawg
I plan to do this for the first time for Thursday. Please give me some pointers if you have any... Temp, time, what do you do prepare the bird etc
Thanks
I've smoked a turkey on my BGE the last few years.
Couple of tips:
- Put a few chunks (not chips) of whatever flavor wood you prefer. They smoke longer plus want ruin your next meal because you can take them out.
- keep your grill temp between 225-250 degrees
- like someone else said, plan about 30 minutes per pound
- use place setter with feet up
- add some apple juice to your drip pan. Will keep the bird moist and add more flavor
- find a good herb butter recipe and smear the turkey prior to cooking. Place on top of skin but also between skin and meat. Makes for a crispy skin.
- once you get everything set up and going, open the grill as little as possible. Also, be sure to use enough lump charcoal in the beginning. First time I ever did a turkey, all my charcoal burnt up before it was done and I had to remove the turkey to add more which screwed up my timing
- invest in a good thermometer if you don't have one already
Posting Permissions
- You may not post new threads
- You may not post replies
- You may not post attachments
- You may not edit your posts
-
Forum Rules
Disclaimer: Elitedawgs is a privately owned and operated forum that is managed by alumni of Mississippi State University. This website is in no way affiliated with the Mississippi State University, The Southeastern Conference (SEC) or the National Collegiate Athletic Association (NCAA). The views and opinions expressed herein are strictly those of the post author and may not reflect the views of other members of this forum or elitedawgs.com. The interactive nature of the elitedawgs.com forums makes it impossible for elitedawgs.com to assume responsibility for any of the content posted at this site. Ideas, thoughts, suggestion, comments, opinions, advice and observations made by participants at elitedawgs.com are not endorsed by elitedawgs.com
Elitedawgs: A Mississippi State Fan Forum, Mississippi State Football, Mississippi State Basketball, Mississippi State Baseball, Mississippi State Athletics. Mississippi State message board.