Comments on: A Smoked Turkey With An IP Address…

By: Roland

Roland — Mon, 06 Apr 2009 23:05:28 +0000

The guy behind this who Stole your money is Russ Pulfer

He rips off gun buyers for guns too

By: bmacpiper

bmacpiper — Fri, 05 Dec 2008 17:06:19 +0000

Hey there bbum,
Have been enjoying my BGE for a year or so now, and what a total blast. I have friends here on the island who grow range/organic chickens, and they are unbelievable on the egg. One of them also did turkeys for Thanksgiving, so I have one in the freezer and will cook it up for Christmas guests instead. Naturally I thought of this particular entry, and hoped you might point me to some info on the brine, glaze, etc. I am considering a stoker, but not sure if it’s totally necessary for this particular project. I imagine I’d use it often anyway?

I have made lots of smoked salmon in my day, and understand the need for brine there. But what is the purpose of brining a turkey when you’re about to cook it?

Thanks as always, and talk soon.
bmc

By: Justin Watt

Justin Watt — Mon, 24 Nov 2008 02:26:17 +0000

This is truly awesome. If only I had a backyard.

p.s. Enjoyed skimming your blog, just subscribed.

By: Passionate about food

Passionate about food — Mon, 20 Oct 2008 22:48:16 +0000

I can’t stand Turkey.

It is usually so big that by the time the inside is cooked, the outside meat is dry.

But I have had some success smoking other meats and have now taken ownership of a Weber S450 gas grill/rotisserie/smoker combo. Your turkey does look amazing ….. I am tempted to try even though to date I haven’t really been converted over, but I did have a superior tasting premium turkey last Christmas dinner.

I am a bit of a computer geek, but my wife would kill me if I went out and bought that gear … so I will need to make do. Buying the Kelly Bronze Turkey will be the only concession that she will give me as all others we have tasted have been extremely bland in comparison.

Question to all you experienced smokers? Do you see a superior finished smoked product if you start with better quality meats. … or does smoking level the playing field between cheaper and premium produce to the extent that it isn’t worth spending a big premium on best quality meats?

By: Al@applesaucerecipe

Al@applesaucerecipe — Wed, 27 Aug 2008 18:31:56 +0000

Love the use of your apple puree as a glaze! I have done a similar exercise useing freshly made apple sauce and large cuts of pork. Same idea . . . a thicker glaze sticks to the meat longer and holds moisture in as well as creates a thick sweet glaze! Nice work.

By: Jacob Angel

Jacob Angel — Tue, 15 Jul 2008 19:12:56 +0000

You have, without doubt, brought smoking to unheard of heights of geekery … turkey with an IP address? Unbelievable.

I love the idea of a “goopy” glaze … I’d never thought of that. Pears, apples – it sounds marvellous. Any glaze I’d previously used seemed to just run straight off into the fire, but this would cling very nicely.

Time to order a turkey for the weekend … thanks for the recipe.

By: ccjeep

ccjeep — Thu, 26 Jun 2008 15:45:47 +0000

Thanks, just trying to get a handle on it.

By: bbum

bbum — Thu, 26 Jun 2008 14:42:41 +0000

Just the opposite! The daisy wheel is usually just barely cracked or fully closed.

By: ccjeep

ccjeep — Thu, 26 Jun 2008 14:16:23 +0000

When using the Stoker on the BGE, how do you set the Daisy Wheel. Wide open?

By: bbum

bbum — Thu, 13 Dec 2007 05:52:03 +0000

A deliciously smokey-sweet, slightly chocolaty (coffee), flavor. Hot pepper in relatively low doses tends to bring out flavors more so than actually impart heat. Ratios? Mmm…. enough to add flavor, but not so much as to make it gritty.