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All you smokers...

Started by ducpainter, August 16, 2011, 02:39:28 PM

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ducpainter

August 16, 2011, 02:39:28 PM
I have a large turkey I want to smoke.

How large you ask?

About 45 lbs... ;D

My question is...how long do I keep the coals going under him?

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Speedbag

#1
August 16, 2011, 02:53:48 PM
Trying to keep it around 250 degrees in the bird part of the smoker, probably about 10-12 hours!
I tend to regard most of humanity as little more than walking talking dilated sphincters. - Rat

ducpainter

#2
August 16, 2011, 02:57:24 PM
Quote from: Speedbag on August 16, 2011, 02:53:48 PM
Trying to keep it around 250 degrees in the bird part of the smoker, probably about 10-12 hours!
That's all?

Easily done.  [thumbsup]

If I do it colder and give it much longer will it be OK?
"Once you accept that a child on the autistic spectrum experiences the world in
 a completely different way than you, you will be open to understand how that
 perspective
    is even more amazing than yours."
    To realize the value of nine  months:
    Ask a mother who gave birth to a stillborn.
"Don't piss off old people The older we get, the less 'Life in Prison' is a deterrent."


fastwin

#3
August 16, 2011, 03:01:09 PM
Hey, hold my beer and watch me cut this turkey in half at 60 mph with my Arai!! [thumbsup] [beer] [popcorn]
I plan to list the Federal Gov't. as a dependent on my next 1040 tax filing!

I have flying honey badgers and I'm not afraid to use them!

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ducpainter

#4
August 16, 2011, 03:02:16 PM
Quote from: fastwin on August 16, 2011, 03:01:09 PM
Hey, hold my beer and watch me cut this turkey in half at 60 mph with my Arai!! [thumbsup] [beer] [popcorn]
This is a non-violent turkey. ;)
"Once you accept that a child on the autistic spectrum experiences the world in
 a completely different way than you, you will be open to understand how that
 perspective
    is even more amazing than yours."
    To realize the value of nine  months:
    Ask a mother who gave birth to a stillborn.
"Don't piss off old people The older we get, the less 'Life in Prison' is a deterrent."


fastwin

#5
August 16, 2011, 03:10:10 PM
Putting it into a smoker filled with hot coals isn't exactly friendly [laugh]... but it damn sure sounds real tasty! [thumbsup] [popcorn] [bacon]
I plan to list the Federal Gov't. as a dependent on my next 1040 tax filing!

I have flying honey badgers and I'm not afraid to use them!

The fact that flame throwers exist is proof that someone somewhere said "I'd sure like to set those people over there on fire but I'm just not close enough to get the job done."

CONFIDENCE: the feeling you have right before you understand the situation.

Speedbag

#6
August 16, 2011, 03:21:46 PM Last Edit: August 16, 2011, 03:24:21 PM by Speedbag
Quote from: ducpainter on August 16, 2011, 02:57:24 PM


If I do it colder and give it much longer will it be OK?

How much colder? I wouldn't go much below 200 myself. You want an internal temp of about 170 when it's done, FYI.

Brine it first for 24 hours - it will be much juicier. And be sure to have a water pan in there too.

That's a big-ass bird.....
I tend to regard most of humanity as little more than walking talking dilated sphincters. - Rat

Speedbag

#7
August 16, 2011, 03:27:17 PM
My brine: to each quart of water needed to immerse, add 1/3 cup pickling salt, 1/3 cup brown sugar, 1 teaspoon black pepper, 1 teaspoon minced garlic.
I tend to regard most of humanity as little more than walking talking dilated sphincters. - Rat

mitt

#8
August 16, 2011, 08:27:32 PM
A turkey that big is going to be difficult IMO to get cooked well all the way through.  I have a hard enough time getting the dark meat on chickens up to a palatable temperature (180ish) in a 220 smoker for 8 hours.

mitt

Howie

#9
August 16, 2011, 09:15:25 PM Last Edit: August 16, 2011, 09:17:46 PM by howie
45 pounds  :o  Moby Turkey!  Is that including head guts and feathers or dressed weight?  Anyway, figure about 20 minutes per pound for a dressed, brined bird, then test.  You want the internal temp of 180o.

Speeddog

#10
August 16, 2011, 09:17:52 PM
http://answers.yahoo.com/question/index?qid=20081125115003AAUK5Gg

Same weight and everything!  [laugh]

Well, except for the smoking part.
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il d00d

#11
August 16, 2011, 10:25:08 PM
I think the answer is until the breast meat reaches the 150s or higher - it is actually safe if it does not hit 165 (you'll have to keep it in the 150s for a few minutes) but the texture of the meat may not be too appealing to most.  Check out page 5


There is probably at temperature at which no matter how long you keep the bird in the smoker, the internal bits will never get cooked.  I would probably start with 250-300 adjust from there?  I would suggest spatchcocking the thing - I have had good luck with this cooking dark meat to dark meat temps, white meat to white meat temps in the oven, at least.   You are in uncharted turkey territory, good luck with it.

ducpainter

#12
August 17, 2011, 03:57:44 AM
Quote from: howie on August 16, 2011, 09:15:25 PM
45 pounds  :o  Moby Turkey!  Is that including head guts and feathers or dressed weight?  Anyway, figure about 20 minutes per pound for a dressed, brined bird, then test.  You want the internal temp of 180o.
That's dressed.

It took two of us to handle him live. :P

Thanks everyone.

I think maybe I'll put him in the smoker for a while and then the oven
"Once you accept that a child on the autistic spectrum experiences the world in
 a completely different way than you, you will be open to understand how that
 perspective
    is even more amazing than yours."
    To realize the value of nine  months:
    Ask a mother who gave birth to a stillborn.
"Don't piss off old people The older we get, the less 'Life in Prison' is a deterrent."


zooom

#13
August 17, 2011, 05:28:43 AM
Quote from: Speedbag on August 16, 2011, 03:21:46 PM
How much colder? I wouldn't go much below 200 myself. You want an internal temp of about 170 when it's done, FYI.

Brine it first for 24 hours - it will be much juicier. And be sure to have a water pan in there too.

That's a big-ass bird.....

+1...but I'd aim for about 210-220 for 12 hours....
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duccarlos

#14
August 17, 2011, 07:56:56 AM
Where the hell do you find a 45 lbs turkey? Them birds be hitting the juice!!
Quote from: polivo on November 16, 2011, 12:18:55 PM
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