Time to get serious about a new smoker.

[Jeff Lebowski]

The prospect of smoking a turkey this year was too much of a temptation so I'm picking up a Traeger Lil Tex Elite today after work.

I've checked around the net for turkey smoking recipes and there are a bunch. Do any of you have some favorites?

Last night I searched around trying to find a bird that hadn't been injected with brine but couldn't find one so I punted and picked up a twelve pounder. Can I still brine this bird or is it a complete waste of time? What other preparations should I undertake? What type of pellet? Any ideas on cooking time and temp?

First thing you need to do is buy a remote thermometer ASAP.

[ame="http://www.amazon.com/Maverick-Wireless-BBQ-Thermometer-Set/dp/B004IMA718/ref=sr_1_2?ie=UTF8&qid=1321987497&sr=8-2"]Amazon.com: Maverick Wireless BBQ Thermometer Set - Maverick ET732: Patio, Lawn & Garden@@AMEPARAM@@http://ecx.images-amazon.com/images/I/31qWGgCBmUL.@@AMEPARAM@@31qWGgCBmUL[/ame]

There are several models and you can get them under $30. I was picking up some pellets at Bullfrog Spa in Lindon the other day and they sell them there so you should be able to get one locally.

Save your money and buy a Therma-pen also. Gives you accurate instant spot temp readings. I love mine.

I have had mixed results with brine so I will let others make recommendations there. I just rub on a generous amount of Morton Tenderquick a day or two before smoking (inside and out) and let it sit in the fridge. My wife prefers it that way since that is how her father used to do his smoked turkeys.

I suggest that you smoke your turkey for 2-3 hours at least on the smoke setting. Then crank it up to 250 and cook it until the white meat temp is 170 and the dark meet temp is 180.

I like using apple pellets for turkey and chicken. Maybe mix in a little hickory.

Have fun!

[Shaka]

Why would brining a 12-lb bird be a waste of time? If you're smoking it, all the more reason to brine it--it'll need the moisture (sorry smoker guys, but the smoked turkey i've had is usually on the drier side). Use Good Eats S1E14P2: Romancing The Bird - YouTube. Delicious, and practically impossible to screw up.

I want to brine but the bird I picked up has been pre-brined or whatever the manufacturer does to these things. I was wondering if re-brining is overkill.

[Shaka]

First thing you need to do is buy a remote thermometer ASAP.

Amazon.com: Maverick Wireless BBQ Thermometer Set - Maverick ET732: Patio, Lawn & Garden

There are several models and you can get them under $30. I was picking up some pellets at Bullfrog Spa in Lindon the other day and they sell them there so you should be able to get one locally.

Save your money and buy a Therma-pen also. Gives you accurate instant spot temp readings. I love mine.

I have had mixed results with brine so I will let others make recommendations there. I just rub on a generous amount of Morton Tenderquick a day or two before smoking (inside and out) and let it sit in the fridge. My wife prefers it that way since that is how her father used to do his smoked turkeys.

I suggest that you smoke your turkey for 2-3 hours at least on the smoke setting. Then crank it up to 250 and cook it until the white meat temp is 170 and the dark meet temp is 180.

I like using apple pellets for turkey and chicken. Maybe mix in a little hickory.

Have fun!

I intend to get a remote thermometer and the pen sounds fantastic. I'm purchasing at High Adventure Powersports near my work out in the Glendale area of SLC. They claim to have the remote thermometers there. They also sell the pellets for fifteen bucks a bag. Is that a reasonable price?

[Jeff Lebowski]

I intend to get a remote thermometer and the pen sounds fantastic. I'm purchasing at High Adventure Powersports near my work out in the Glendale area of SLC. They claim to have the remote thermometers there. They also sell the pellets for fifteen bucks a bag. Is that a reasonable price?

Yes, that is a good price. Next time Traeger comes to Coscto you can stock up on hickory and mesquite for ~$13 per bag.

The pre-brining they do on turkeys is very mild. You won't hurt it by re-brining.

[Shaka]

Purchased my smoker today. Interestingly I went to pick up a Lil Texas Elite but came home with a Texas. It turns out High Adventure Power Sports bought out all the Costco demo units and was selling the Texas, with digital temp control, for $600. These units had literally been used for a couple of hours, are in new condition, and come with full warranty. You could tell the drip pan had been lightly used but that's it. Best of all it was already assembled.

High adventure sells the pellet bags for $15. They also have a deal where they will sell you a plastic, stackable, storage bin that holds 20lbs of pellets. You can buy the bin filled with a bag full of pellets for $21. After you can just buy the bags and refill the bins. The bins also come labeled. I bought hickory, applewood, and mesquite.

I also bought a remote thermometer, a rib rack, and a bunch of rubs and spices.

[Drunk Tank]

I'm also thinking of smoking a turkey, and I was wondering what y'all think of filling the inside of the turkey with (beef) sausage and rice and then covering the bird with a bacon weave after the turkey skin starts to brown? Would the rice have to be cooked first, or would there be enough grease/juice to cook it?

My smoker is a little higher maintenance than your fancy ones, so temperature would have to be able to vary. Also, apple wood is the only wood I have, but that should be good with turkey, no?

Filling the cavity completely will result in a dry bird as Donut said. Here is an illustration from a link CJF posted in the talking turkey thread:



Also, apple wood is great for poultry and pork. Just remember poultry absorbs smoke alot better than pork or beef, so a little goes a long way.

I want to brine but the bird I picked up has been pre-brined or whatever the manufacturer does to these things. I was wondering if re-brining is overkill.

The pre-brining they do on turkeys is very mild. You won't hurt it by re-brining.

I have never brined a pre-brined bird, but everything that I have read says it is not great. You may end up with an overly salty bird. If you do re-brine, cut back on the salt you add to the brine and if you are going to use a rub on the bird before smoking, leave the salt out of it. Also, make sure you rinse the turkey really well after brining, or it will taste overly salty.

You will love the Traeger. Welcome to the addiction.

[Drunk Tank]

Purchased my smoker today. Interestingly I went to pick up a Lil Texas Elite but came home with a Texas. It turns out High Adventure Power Sports bought out all the Costco demo units and was selling the Texas, with digital temp control, for $600. These units had literally been used for a couple of hours, are in new condition, and come with full warranty. You could tell the drip pan had been lightly used but that's it. Best of all it was already assembled.

High adventure sells the pellet bags for $15. They also have a deal where they will sell you a plastic, stackable, storage bin that holds 20lbs of pellets. You can buy the bin filled with a bag full of pellets for $21. After you can just buy the bags and refill the bins. The bins also come labeled. I bought hickory, applewood, and mesquite.

I also bought a remote thermometer, a rib rack, and a bunch of rubs and spices.

Congrats! You will love it! www.pelletheads.com is a great website for tips, tricks and recipes for all pellet cookers. They have a dedicated Traeger section that has a bunch of stuff you can do to the Traeger to make it even better.

[Shaka]

Hmmm, if I could thaw a never brined bird in time I'd run to Harmons right now and buy one. Oh well. Maybe I'll do another Turkey at Christmas.

[CJF]

Hmmm, if I could thaw a never brined bird in time I'd run to Harmons right now and buy one. Oh well. Maybe I'll do another Turkey at Christmas.

The bird I got from Harmon's was not frozen.

[Jeff Lebowski]

That is a terrific deal, shaka. Way to go.

[Shaka]

The bird I got from Harmon's was not frozen.

I'll be stopping there on my way home from work tomorrow. If they have an unthawed never-brined bird I'll get it. Maybe I'll cook both birds at once.

[Jeff Lebowski]

I have never brined a pre-brined bird, but everything that I have read says it is not great. You may end up with an overly salty bird. If you do re-brine, cut back on the salt you add to the brine and if you are going to use a rub on the bird before smoking, leave the salt out of it. Also, make sure you rinse the turkey really well after brining, or it will taste overly salty.

I did a pre-brined chicken once but it was a long time ago. Never done a pre-brined turkey.

[Jeff Lebowski]

High adventure sells the pellet bags for $15. They also have a deal where they will sell you a plastic, stackable, storage bin that holds 20lbs of pellets. You can buy the bin filled with a bag full of pellets for $21. After you can just buy the bags and refill the bins. The bins also come labeled. I bought hickory, applewood, and mesquite.

I also bought a remote thermometer, a rib rack, and a bunch of rubs and spices.

I highly recommend the Traeger Veggie Shake and Salmon Shake rubs. Butt Rub (not Traeger) is also very good. Apple Jerk Chicken Rub is outstanding. You will want to experiment making your own general purpose rubs too.

The pellet buckets sound nice. I have a big trunk that I keep my pellets in. I recommend you buy two additional things:

1) A set of pellet magnets:

http://shop.texasstarfoods.com/product.sc?productId=62&categoryId=4

This helps you keep track of what you have in the hopper. Each time you swap out the pellets, but the associated magnet on underside of the pellet lid. Then if you go a few weeks without using it, you will know what you have in the hopper.
2) Some kind of plastic scoop/cup:
Something like this: Amazon.com: Norpro 3037 Measuring Cup: Kitchen & Dining
Just keep it with your pellets and use it so scoop the pellets out of the hopper when you want to switch.

If you like salmon, you might want to pick up a bag of alder pellets. Salmon is awesome on the Traeger, but BE SURE NOT TO OVEROCOOK. I cook at 300 degrees for 15-20 minutes. Take off while they are still a little pink in the middle.

I also recommend you start keeping a notebook/journal where you keep notes on each think you cook (ribs, turkey, chicken, salmon, etc.). I like to use Microsoft OneNote. Each time you try something, record what worked well and what you would do differently next time. You may think you will remember everything, but it really helps to have it written down.

Welcome to the club. You will love it.

[CJF]

I also recommend you start keeping a notebook/journal where you keep notes on each think you cook (ribs, turkey, chicken, salmon, etc.). I like to use Microsoft OneNote. Each time you try something, record what worked well and what you would do differently next time. You may think you will remember everything, but it really helps to have it written down.

Welcome to the club. You will love it.

This is excellent advice.

[Shaka]

I'll take a pic of the bins and post. I'm going to season the grill tomorrow after I get home from work. I may try to do some wings or something afterward just for fun. I'll take pics of everything on Thursday.

The magnets are a fantastic idea. Looks like I'm not done buying stuff.