Cliff wrote:

> Just finished up a practice turkey on the smoker. I usually fry em for the
> holidays but this year I want to smoke about 6 for the family gathering next
> month.
> 12lb bird, 225 degrees, apple/hickory combo on the wood, for 4 hours was
> just about right. Also used a pan of water/mango wine cooler underneath the
> bird.. A pint of Evan Williams for me.
> Damm thing nearly fell apart as I carefully pulled it off the grate. lol
> Rubbed and injected it with my secret sauce (a mixtuire of creol butter
> liquid, a raspberry bq sauce) last night and stuffed a couple of goodsize
> chicken/apple sausages inside it for good measure. Anyway, the meat was
> juicy and unbelieveably tasty.
> (6 teenagers are napping with full bellies on my basement floor for proof
> lol) BUT the skin was tough and unedible but at least pulled away from the
> meat easily. Looks as though I neglected that part.
> Any suggestions as to do a better job on the skin? What, when and how often
> would you suggest?

Poultry skin doesn't end up all that good at lower temps. Turkey
even moreso because it's tougher.

You need to get the temp up above 300 F to get a good skin, IMO.
Below that, I pull the skin off after smoking, bake it in a
325 F oven till crisp, and use it for cracklins. It's a nice salad
garnish.

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