9$ Aldis practice turkey, mesquite chips on my old webber.
Just started cooking 8am.
by Dependent_Two3646
20 Comments
Frohjer
Nice!!!! Show the after when you got it!
chiefincome
Is it beneficial to put wood chips all around? Doesn’t the meat stop getting the smoke after only a few hours into the cook?
h8mac4life
It’ll be fucking epic yo 👍🏾👍🏾
JavaGeep
Practice is good. I’m the hardest critict of my own work.
sa1126
Did you do any injections? Looks like salt and pepper to me.
StevenG2757
You should put the chips on the first third of the snake only.
Fun_Imagination_904
If you’re looking for some tips…I’d remove all the wood chips. Poultry doesn’t really need much, if any added wood. The charcoal will be all you need for flavor. If you were to add any wood, be very sparing and use a fruit wood like cherry or apple. Mesquite is pretty strong and is usually used for beef.
KCChiefsGolfer
Too many woodchips, especially for mesquite. That will def be smokey but that just depends on how you like it. Did you brine the turkey or inject it?
Soggy-Ad5833
What time is dinner?? Haha have fun!!!
401k-loan
I’m monitoring this thread OP.
Superhereaux
$9
The dollar sign goes in front.
Cantholditdown
The snake is for a really long smoke like a 12hr smoke. Everything I have read is to go a bit hotter and faster with turkey like 325-350 for 3-4 hrs to improve skin texture.
Revolutionary_Cap709
I made my Thanksgiving day turkey a few weeks ago (I’m from Canada) , 1st time using a Weber kettle and I used the snake method. My 3 boys loved it as did I but my wife was neutral, she said she didn’t want to offend me but it tasted too smokey and not traditional enough.
SeismicRipFart
What temp did it get up to in there?
FunkMasterE
Is it ready yet?
MassCasualty
Biggest thing with this either finish it with hot coals or throw it in your oven at 425F for 5 minutes to crisp the skin. Otherwise it will look amazing but it will be rubbery
GeneralPaste
Thats a large snake! Ive tried this so many times without great success. Maybe i needa make mine bigger
vacuumCleaner555
Whoa. A practice turkey. You aren’t taking any chances. I cook a turkey on the grill every thanksgiving regardless of weather. The worst was upper 20s and high winds. Last year, the forecast had rain so I spent the day before putting together a canopy that took the entire day to assemble. Just as I got the turkey on, of course the rain stopped.
Bearspoole
Use about a half that amount of wood chips no reason for them to go all the way around the snake
20 Comments
Nice!!!! Show the after when you got it!
Is it beneficial to put wood chips all around? Doesn’t the meat stop getting the smoke after only a few hours into the cook?
It’ll be fucking epic yo 👍🏾👍🏾
Practice is good. I’m the hardest critict of my own work.
Did you do any injections? Looks like salt and pepper to me.
You should put the chips on the first third of the snake only.
If you’re looking for some tips…I’d remove all the wood chips. Poultry doesn’t really need much, if any added wood. The charcoal will be all you need for flavor. If you were to add any wood, be very sparing and use a fruit wood like cherry or apple. Mesquite is pretty strong and is usually used for beef.
Too many woodchips, especially for mesquite. That will def be smokey but that just depends on how you like it. Did you brine the turkey or inject it?
What time is dinner?? Haha have fun!!!
I’m monitoring this thread OP.
$9
The dollar sign goes in front.
The snake is for a really long smoke like a 12hr smoke. Everything I have read is to go a bit hotter and faster with turkey like 325-350 for 3-4 hrs to improve skin texture.
I made my Thanksgiving day turkey a few weeks ago (I’m from Canada) , 1st time using a Weber kettle and I used the snake method. My 3 boys loved it as did I but my wife was neutral, she said she didn’t want to offend me but it tasted too smokey and not traditional enough.
What temp did it get up to in there?
Is it ready yet?
Biggest thing with this either finish it with hot coals or throw it in your oven at 425F for 5 minutes to crisp the skin. Otherwise it will look amazing but it will be rubbery
Thats a large snake! Ive tried this so many times without great success. Maybe i needa make mine bigger
Whoa. A practice turkey. You aren’t taking any chances. I cook a turkey on the grill every thanksgiving regardless of weather. The worst was upper 20s and high winds. Last year, the forecast had rain so I spent the day before putting together a canopy that took the entire day to assemble. Just as I got the turkey on, of course the rain stopped.
Use about a half that amount of wood chips no reason for them to go all the way around the snake
OMG!! I need to try this