Christmas dinner... A bit late this year

[Swindon_Ed]

Hello everyone,

Tomorrow I'll be smoking my Christmas turkey as sadly I got caught up in the snow so wasn't able to cook it on the day. With getting the bird out of the butchers and having all of my family free, tomorrow is the first chance to do this.

I'll be testing my new beer can turkey holder which I'm keen to try.

Turkey is in the brine which I've used Jackie's recipe (thanks Jackie) and I'll be getting up at 6am to get started.

Off to bed now will get some pictures up tomorrow of my progress.

[Swindon_Ed]

Just got a few minutes before everyone comes round so here are a couple of pic's.

Before i put it on the smoker this morning.



And here's a picture i took a couple of minutes ago.



Should be done soon and looking forward to it

[All Weather Griller]

Here is mine:







That was an 8 hour smoke in my little (47cm) WSM. It was so moist that even my mum and wife's grandfather asked for seconds. Both "Not keen on Turkey".

[Swindon_Ed]

I love the way you call your 47" wsm little as you have loads of people competing on these all over.has your Jambo turned up yet, hope you'll have it at the first comp' as I'd like to have a good look at that one.

After eating my turkey I don't think I'll be cooking it any other way as it was lovely. How did you get your skin so dark as I cooked at 300-350f and it was still a bit soggy but yours looks nice and crispy.

[All Weather Griller]

LOL Ed, I also have the 57cm model so I need to differentiate between the two, when you see them side by side you can understand why I refer to it as the baby.

The Jambo is now in the final stages of the artwork, it's next step is to go back to Jamie Geer for finishing i.e the fitting of the Wood Stove door, Chrome Smoke Stack, Chrome foot plate guards, Stainless cooker handles and the stainless side table.

Once this is done, I will get my invoice and then I'm up for shipping. Hoping early Feb.

The skin wasn't crispy at all to be honest I cooked it around 275 for 8 hours ish (an hour rest), we never have much success with crispy skin on the smoker, this is due to the temp we smoke our Turkey at I think it's a bit of a push. This is my 6th Apple smoked Turkey now and I think we have pretty much settled on how we like it.

[smokinjim]

Those turkeys look great. John, I cook my turkeys a little hotter and do get a bit of a crispy skin, but if you are going to hold it for any time, it will go soft on you. I don't eat the skin anyways.