I am going to smoke a turkey for Thanks Giving using WOOD, not charcoal or briquettes. I made my BBQ/ Smoker out of an old boiler and it BBQ’s wonderful with oak or hickory. I recently built doors for it to enclose it for smoking. None of the recipes I have found use real wood for a heat source, they seem to use charcoal and soaked wood chips. Has anybody out there done this? Any hints? Thanx in advance.

Al

I have been doing my turkeys in a Weber Kettle grill for about 10 years now. I have used Briquettes, real charcoal, and wood to cook them. The thing to do with real wood is just let the fire go to coals before you start cooking. when adding more wood, used small spread out pieces[like you would with real charcoals] rather than a large piece. Your temp will drop a bit when you add more wood, but will quickly pick up again, so you may have to monitor it more prudently the first time you use wood until you get used to how it cooks.

I ended up going back to real charcoal, and adding soaked wood shavings to the coals for the smokiness.

this year, the fare will include a turkey, as well as a couple of pheasants added to the cooker!

Post a picture of your cooker if you have a digital camera.

I have generally found it better to have a seperate fire off to the side and shovel coals from there to the cooker.

If there is a drip pan full of water between the woodfire and the bird (ala smoker) there should be no trouble. You need to keep water in the pan, Meat thermometer is a must for a big bird.

Cheezywan

yes, indeed, I should clarify;

All heat is indirect, meaning the bird[s] do not sit directly above the flame/heat. I put my coals in tins on either side of the birds, which are centered on the grill. The soaked chips, of whatever variety, go on the coals only when I first place the birds on the Grill; then the cover goes down and they cook. I usually go by 11-13 minutes a pound, and have found that this formula works perfect for the size of my kettle grill.

I coat the turkey in olive iol, and season with either a traditional sage type spicing, or go off kilter sometimes, using that steak seasoning called "Montreal seasoning"...or once even used cajun style spices on the skin of the bird. This process has worked very well to date.

On pheasants however, I usually soak the birds in apple cider or apple juice for about 3-4 days first, and when roasting, drape then in procuitto[pro-juut-o] or Panchetta, or a thick sliced bacon.

dang, I'm getting hungry...

My mouth is watering. I recomend one of those aluminum pans under the bird.Filled with water. The steam distributes the heat more evenly in my experience.Cheap beer is a good substitute for water, and does have the benifit of it's "solvent" properties (de-grease the bird).

Think "beer can turkey" when you cook!

Cheezywan

I smoke turkeys during the winter months. I have a 100 gallon propane tank converted to a cooker, with a side firebox. I prepare the turkeys by injecting them with white wine, and then rubbing them down with butter and Cavenders Greek seasoning. A pan or tray of liquid (water, drippings and white wine) is a must. Turkey should be basted with liquid every 30 minutes.

I need to be more clear myself m141a. I think your method sounds fine. Now the "clear" part. I think your going to "want" a drip pan just to catch the dripins'. Just as well have some liquid in there to keep the fat from catching fire?

You could also wrap your water soaked smoke wood in foil and place it atop of the coals. It makes smoke and steam longer and better that way IMO.

bonerpoteet(sp)

Cheezywan

Everything I read here sounds good to me. Apple is a good wood to use for smoking food too.

I need to be more clear myself m141a. I think your method sounds fine. Now the "clear" part. I think your going to "want" a drip pan just to catch the dripins'. Just as well have some liquid in there to keep the fat from catching fire?


Cheezywan
I too do take that step too Cheezy!:cool: There are small drip pans that fit my Grill setup perfectly, and I add water or some cheap white wine to it, or water and wine combo. It keeps the turkey moist, catches the drippin's, and makes a fine base for some tasty gravy!;)

I make my own beer in a small home brew kit I bought, and the last batch of real hoppy, red colored Ale might sure add some tasty steam to the bird too!

Thursday seems soooooooo far away!!!!!!!!!!:D

just use bricquets, lay your wood just close enough tocreate smoke, let the charcole do the cooking,and the wood do the flavering. use a thermometer,mind the temp, steam will help keep it from drying out. and enjoy!!

My experience has been that using wood for
the fire/coals/smoke requires some care as
it is really easy to put too much wood on
when the smoker is too cool, and then having
a pretty good fire going for a few minutes.

If you do this, my recommendations:

1. Use 2 thermometers, 1 in bird, 1 at top of smoker
--when the smoker begins to cool off, then you
can add small amounts of wood, and avoid turning
it into a grill.

2. The water pan trick works very well. particularly when
the fire blazes up after putting wood on. I like to use
apple cider and beer in the pan for flavor.
If you don't want to use a pan, then baste every 30 min.

3. Keep a clean spray bottle filled with water to slow down
the fire after you put fresh wood on. Once you get used to
putting the right amount on, this will be less of a problem.


I seem to be repeating hints about putting too much wood on.
perhaps I should simplify....Don't put too much wood on.


Happy Thanksgiving!

BigMikeGallagher

Decided to use kingsford this year, just out of laziness.

Put a bottle of Moosehead ale in the drip pan, got my coals hot, and added some oak chips that were soaked in a cheap Cabernet wine
We are cooking a 6 pound Turkey breast this year, with 1 whole pheasant, and 3 breasts of pheasant.
Flames go out when the cover is put on...
http://pic20.picturetrail.com/VOL1600/682422/18176814/289667154.jpg

Covered up, they'll smoke to perfection...As we say at the Fire Department....SMOKE SHOWIN!
http://pic20.picturetrail.com/VOL1600/682422/18176814/289667150.jpg

The whole bunch o birds will cook about an hour and 45, and will be a beauty of a golden color when done....ahhhh the waiting...

I'll have a glass of wine or three while I'm waiting...:D

Good for you m141a. That looks wonderful!.

Cheezywan