Smoking

I used to fry them but they are a lot more moist smoked in masterbuilt

Mine are always moist in my Charbroil oil less cooker. Taste great and cook fairly quickly. Hook up the propane tank and let her rip until 170 or so on the internal temp.

Haven't done one in my MB smoker. How long and what temp G?

Found this on Masterbuilt's web site.DADGUM Good Turkey / Dadgum That's Good Recipes

The oil less fryers work good, I had one and loved doing chickens and turkeys with it. I am thinking of trying something different this year. I'm considering smoking the bird for a while then deep frying it to finish it off. What y'all think? I'm hoping for a little bit of the best of both worlds, smokey juicy with a crunchy seasoned skin. I posed this question to a cooking site I frequent and haven't gotten a response yet. Maybe they still in shock. Lol

I put the ham on the rack above the turkey and let the ham juice baste the turkey. Yum yum.

John..how r u going to do the back straps?

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Originally Posted by feeshrman

The oil less fryers work good, I had one and loved doing chickens and turkeys with it. I am thinking of trying something different this year. I'm considering smoking the bird for a while then deep frying it to finish it off. What y'all think? I'm hoping for a little bit of the best of both worlds, smokey juicy with a crunchy seasoned skin. I posed this question to a cooking site I frequent and haven't gotten a response yet. Maybe they still in shock. Lol

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MasterBuilt has a electric oil less turkey fryer that has a place for wood chips to smoke with.....Turkey tasted the same to me as just smoked in my MasterBuilt smoker. So I didn't buy one. But my neighbor did and it does a good job.

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Originally Posted by BigRiverMarine

Mine are always moist in my Charbroil oil less cooker. Taste great and cook fairly quickly. Hook up the propane tank and let her rip until 170 or so on the internal temp.

Haven't done one in my MB smoker. How long and what temp G?

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On MB smoker go to internal temp of 165 You can smoke faster at 275 or you can slow cook at 225 until 165 internal temp....Inject with Creole Butter....rub with Tony Cachers Creole seasoning.....water pan half apple juice and half water. Length of time determined by weight.

got me a slow smoker, gonna put my turkey on tomorrow morning.

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Quote:

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Originally Posted by feeshrman

The oil less fryers work good, I had one and loved doing chickens and turkeys with it. I am thinking of trying something different this year. I'm considering smoking the bird for a while then deep frying it to finish it off. What y'all think? I'm hoping for a little bit of the best of both worlds, smokey juicy with a crunchy seasoned skin. I posed this question to a cooking site I frequent and haven't gotten a response yet. Maybe they still in shock. Lol

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I have seen that done on a tv cooking show with chicken and it looked like it turned out great. Crispy and juicy with a smoke flavor.Let us know how it turns out.