Does anybody own a smoker? If so, have you done a turkey on it?

I'm doing Thanksgiving again this year. In the past I've done turkey on my Weber barbecue. I'm really tempted to buy the Weber Smokey Mountain Smoker as my gift to myself this year.

Has anybody ever done a smoked turkey with charcoal and wood chips?

theres a bagiant/sharlene/faye joke in there somewhere, i just know it.

Yep.

Did two. On a Weber charcoal type grill with charcoal and mesquite chips. Used a "large" aluminum can stuck up the birds butt to stand it up in the grill. Once I got the hang of keeping the heat just right, it turned out great.

Don't believe I would go buy a special "smoker" for a twice per year feast. I regularly smoke "regular" meats on my gas or weber grills, and could not see the need for yet another one, other than the extra room with the "tall" smoker.

JMHO, but an unnecessary expense. Take the McGyver approach!

Contrary to common belief, DonDiego has never done a smoked turkey.
He almost did a stoned sheep once, . . . but only because she solicited him ! ! !


. . . . . Embraceable Ewe . . . . .

Homer, those Weber smokers work great. You also can do it on your Weber grill. And you don't have to use charcoal-and-chips, you can use wood.

But I know what you mean about a new toy. I'm looking at an offset bbq/smoker.

I've done five turkeys on my Weber grill and have admittedly used a combination of mesquite charcoal and soaked mesquite wood chips. If you don't reduce the oxygen in the Weber grill, your turkey will be done well before your guests are ready to be seated.

Is the eventual Pac 12 winner going to be decided this weekend?

Then Mr. Science advises what, Homer? Yes, reduce the airflow.

So you thinking UCLA is gonna take out Stanford or Oregon up north? Hell, I see the National Champion coming out of this Saturday's version of what has turned into the boffo annual Pac-12 game of the year, Ducks-Cardinal!!!

I take my Turkey to the local Bar B Que place and have them smoke it. Tastes good without the mess!!

Keep an eye on the wood chips. Too many make the meat have a too-smoky taste.

Although we have a great smoker, Faye would never do anything but the oven method. And she cooks one of the best turkeys in the world...bar none. She cooks the turkey upside down...meaning the breast is on the bottom when it goes into the oven. We are holding TG in Pahrump this year, and although her future DIL wants to make the turkey, she got voted out and Faye voted in to prepare the meal. Her gravy is second to none, and she makes me go out and buy turkey wings and necks to make sure everything is OK. I'd take her "bad" turkey over anyone else's great one. Too bad she can't get around like she used to.