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LASERRAY
11-27-2003, 01:16 AM
How long does it take to smoke a 20# turkey on a charchol smoker?:confused:

Kilrtoy
11-27-2003, 01:17 AM
Let us know when you find out:D :D :D

TheLurker
11-27-2003, 01:18 AM
Call that help line for ButterBall turkeys. They will know

LASERRAY
11-27-2003, 01:20 AM
But I'm asking you.:D :D :D

Kilrtoy
11-27-2003, 01:21 AM
you burn it will eat it

Cheap Thrills
11-27-2003, 01:22 AM
Until the little button pops out :D
CT:wink:

LASERRAY
11-27-2003, 01:26 AM
DO I NEED TO REMOVE THE FEATHERS FIRST?

TheLurker
11-27-2003, 01:28 AM
Originally posted by LASERRAY
But I'm asking you.:D :D :D
Never cooked or smoked a turkey but plan on deep frying one this weekend

Cheap Thrills
11-27-2003, 01:30 AM
Check every 25 minutes or so to make sure coals are still hot and smoke is continuing. Add charcoal and additional chips as needed. Internal temperature of barbecue should be in 275- to 325-degree range.
I like to keep smoke going 1 1/2 to 2 hours. After that, I remove any remaining wood chips and continue cooking without smoke until bird is done. This ensures that the turkey is not going to be too smoky in flavor; you can adjust to your own taste.
Total cooking time for a 12- to 14-pound bird will be 3 to 3 1/2 hours. Internal temperature of bird on meat thermometer should be 155 to 160 degrees when tested at thickest part of thigh or breast. Make sure thermometer is not touching bone. You can also test by cutting a little incision at the leg-thigh joint and making sure meat is cooked and juices run clear.
Remove turkey from grill; let rest at least 15 minutes before carving.

LASERRAY
11-27-2003, 01:30 AM
Originally posted by TheLurker
Never cooked or smoked a turkey but plan on deep frying one this weekend
Me too. I'm also going to serve some pre-owned Vegitables!:D

TheLurker
11-27-2003, 01:30 AM
Pre-Owned veggies MMMMMMMMMmm

hot_diggity_dog
11-27-2003, 08:14 AM
Originally posted by LASERRAY
How long does it take to smoke a 20# turkey on a charchol smoker?:confused:
I have done four of these 20 pound plus birds so far and it usually takes over 5 hours for it to reach temp.
So I would say 5-7 hours depending on weather conditions after the Turkey has come up to temp. A long slow process.
HDD:cool:

twistedpair
11-27-2003, 08:18 AM
Are you talking about smoking one, or doing it on a weber type BBQ. If your talking about a real smoker, you should have started yesterday. Low and slow is the key to smoking.

Keithb87
11-27-2003, 08:20 AM
Originally posted by TheLurker
Never cooked or smoked a turkey but plan ...........
I have trouble getting it to roll up in the paper. :D

Rocket2003
11-27-2003, 08:50 AM
Here ya go!
Butter ball Turkeys (http://www.butterball.com/en/index.jsp) ;)

hot_diggity_dog
11-27-2003, 09:16 AM
How to smoke a turkey (http://www.fabulousfoods.com/school/cstech/smoketurkey.html)
Smaller is better!!!
HDD:cool:

Keithb87
11-27-2003, 09:18 AM
Originally posted by hot_diggity_dog
Smaller is better!!!
HDD:cool:
As long as you believe that and she is ok with it, you are fine. :D :D
What's up HDD ?? Happy T-day :D :D :D

hot_diggity_dog
11-27-2003, 09:22 AM
Originally posted by Keithb87
As long as you believe that and she is ok with it, you are fine. :D :D
What's up HDD ?? Happy T-day :D :D :D
K87 I was refering to the dessert as in PIE;) :D :D
Have a great one K87:D
Hot (Likes it small & Tight) Diggity Dog:cool:

Keithb87
11-27-2003, 09:26 AM
LOL :D
Just stirrin the pot. :
K (likes to keep people on their toes)B87 :D

Sea Esta
11-27-2003, 09:27 AM
Smoking is a slow process. Internal temp of smoker should not be over 225 degrees. It takes approx. 45 minutes/pound to do a bird. When I do them I start about 10:00 the night before to eat at supper time. Over 300 degrees is grilling. YOu can still get the smoke flavor but the slow preocess will give you that pink smoke ring near the edge when you cut into it.
Since your using charcoal, once you have the temp you want, add about 5/6 brickets every 40 minutes or so to keep temp. even. You may want to add a water pan if you are not really smoking to keep the bird moist.

phebus
11-27-2003, 09:43 AM
Figure 1 beer for each 10 pounds of body weight. Oh wait, that's how I get cooked to be able to handle the in-laws. Sorry..... :eek:

LASERRAY
11-27-2003, 10:34 AM
Thanks for all the good advice. It looks like i'll have to start smoking my Christmas Bird like, next Tuesday:confused: I'm frying the turkey today, and smoking a ham tommorrow, yummy!:p