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The Water Cooler
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Smoking the Thanksgiving Turkey
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<blockquote data-quote="Shadowrider" data-source="post: 3288216" data-attributes="member: 3099"><p>Apple is a good wood to use on poultry. Seems to have about the perfect intensity. tR is correct about the mesquite, it can get out of hand and quickly. Also spatchcocking it is a good route to go. With chicken and especially turkey you don't want to smoke them low and slow. Main reason is that at the low temp the thick part is in the danger temp zone longer and may be enough to let bacteria start growing. Second is that it'll probably be dry in a long cook. Spatchcocking it helps with this a lot. I spatchcock all my birds now as long as they fit in the BGE. I run mine at 300-325 degrees.</p></blockquote><p></p>
[QUOTE="Shadowrider, post: 3288216, member: 3099"] Apple is a good wood to use on poultry. Seems to have about the perfect intensity. tR is correct about the mesquite, it can get out of hand and quickly. Also spatchcocking it is a good route to go. With chicken and especially turkey you don't want to smoke them low and slow. Main reason is that at the low temp the thick part is in the danger temp zone longer and may be enough to let bacteria start growing. Second is that it'll probably be dry in a long cook. Spatchcocking it helps with this a lot. I spatchcock all my birds now as long as they fit in the BGE. I run mine at 300-325 degrees. [/QUOTE]
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Smoking the Thanksgiving Turkey
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