Over the past few years of being on this NG, occasionally I have been able
to offer some ideas and tips on a few subjects - although rarely. Well,
now I need some advice and help.

Have been Q'ing for maybe 30 or 40 years, and have good results with the red
meats - both pork and beef. But, I have not had really good results with
chicken, especially whole.

We have an extra turkey we bought at Christmas when the price was
ridiculously low. It is about 11 pounds.

Now that the weather has turned nice in central Texas for a few days, I am
thinking about Q'ing that sucker this weekend. But I sure would like it
to turn out better than my chicken does. I have tried brining, but don't
care for it because I am not a salt eater and have been unable to completely
get the salty taste out of a brined chicken, so I don't want to go that
route.

I sure would appreciate some ideas on techniques, approximate temp's, rough
timing etc. Any and all help will sure be appreciated and thanks in
advance.

Bob

Bob wrote:
>
> I sure would appreciate some ideas on techniques, approximate temp's,
> rough timing etc. Any and all help will sure be appreciated and
> thanks in advance.
>
> Bob

Well, what type of cooker you working with? What fuels do you like to use?
These matter and will help anyone wanting to help you.

D
--

On Thu, 19 Feb 2004 11:43:48 GMT, "Bob" >
wrote:

>
>We have an extra turkey we bought at Christmas when the price was
>ridiculously low. It is about 11 pounds.
>
>Now that the weather has turned nice in central Texas for a few days, I am
>thinking about Q'ing that sucker this weekend. But I sure would like it
>to turn out better than my chicken does. I have tried brining, but don't
>care for it because I am not a salt eater and have been unable to completely
>get the salty taste out of a brined chicken, so I don't want to go that
>route.
>
>I sure would appreciate some ideas on techniques, approximate temp's, rough
>timing etc. Any and all help will sure be appreciated and thanks in
>advance.

You might find something you can use he

http://www.webpak.net/~rescyou/turkey/turkey.htm

--
Kevin S. Wilson
Tech Writer at a University Somewhere in Idaho
"Anything, when cooked in large enough batches, will be vile."
--Dag Right-square-bracket-gren, in alt.religion.kibology

Bob wrote:
> I sure would appreciate some ideas on techniques, approximate temp's,
> rough timing etc. Any and all help will sure be appreciated and
> thanks in advance.

I baste my birds with EVOO, rub with S&P only and cook em breast-side up at
240-250°F, bastin every couple of hours or so.

An 11 pounder should take ya about 6 hours in that temp range; but this not
a hard and fast rule(e.g., indirect vs. direct, even in a WSM). When your
probe reads 180°F or there about in the thigh, the bird should be done.
--
-frohe
Life is too short to be in a hurry

frohe wrote:
> Bob wrote:
>> I sure would appreciate some ideas on techniques, approximate temp's,
>> rough timing etc. Any and all help will sure be appreciated and
>> thanks in advance.
>
> I baste my birds with EVOO, rub with S&P only and cook em breast-side
> up at 240-250°F, bastin every couple of hours or so.
>
> An 11 pounder should take ya about 6 hours in that temp range; but
> this not a hard and fast rule(e.g., indirect vs. direct, even in a
> WSM). When your probe reads 180°F or there about in the thigh, the
> bird should be done.

OK.....I know I'm going to smack myself in the head when I hear the answer,
BUT....what is EVOO ?????

Oncler wrote:
> frohe wrote:
>> Bob wrote:
>
> OK.....I know I'm going to smack myself in the head when I hear the
> answer, BUT....what is EVOO ?????

Extra Virgin Olive Oil (not Popeye's goilfriend either)

Which is made of course by EVO's, from which the band DEVO derived it's
name, really.

--

> > I baste my birds with EVOO, rub with S&P only and cook em breast-side
> > up at 240-250°F, bastin every couple of hours or so.
> >
>
> OK.....I know I'm going to smack myself in the head when I hear the
answer,
> BUT....what is EVOO ?????
>
>
Sure glad you asked Oncler because if you had not, I would have.

Now you can knock yourself in the head, and save me having to do the same.
Bob

On Thu, 19 Feb 2004 21:50:28 -0500, "Oncler"
> wrote:

>OK.....I know I'm going to smack myself in the head when I hear the answer,
>BUT....what is EVOO ?????

Elephant Vomit Of Octopus. It's very rare since elephants aren't
very good at fishing at sea. And even if they do find and eat
one, vomiting it up isn't very likely.

-sw

Bob wrote:

> Over the past few years of being on this NG, occasionally I have been able
> to offer some ideas and tips on a few subjects - although rarely. Well,
> now I need some advice and help.
>
> Have been Q'ing for maybe 30 or 40 years, and have good results with the red
> meats - both pork and beef. But, I have not had really good results with
> chicken, especially whole.
>
> We have an extra turkey we bought at Christmas when the price was
> ridiculously low. It is about 11 pounds.
>
> Now that the weather has turned nice in central Texas for a few days, I am
> thinking about Q'ing that sucker this weekend. But I sure would like it
> to turn out better than my chicken does. I have tried brining, but don't
> care for it because I am not a salt eater and have been unable to completely
> get the salty taste out of a brined chicken, so I don't want to go that
> route.
>
> I sure would appreciate some ideas on techniques, approximate temp's, rough
> timing etc. Any and all help will sure be appreciated and thanks in
> advance.

I've had very good success with birds, brined and unbrined. I truss them
so that the wings and legs are tight against the body. Smoke at 275
until the joint of the thigh against the body hits 160. My favorite wood
for poultry is black cherry.

Some people bring the temp up to 350 for the last half hour or so to
crisp up the skin. I don't bother.

Matthew

Matthew L. Martin

"Steve Wertz" > wrote in message
...
> On Thu, 19 Feb 2004 21:50:28 -0500, "Oncler"
> > wrote:
>
> >OK.....I know I'm going to smack myself in the head when I hear the
answer,
> >BUT....what is EVOO ?????
>
> Elephant Vomit Of Octopus. It's very rare since elephants aren't
> very good at fishing at sea. And even if they do find and eat
> one, vomiting it up isn't very likely.
>
> -sw
>

Yer close, but not quite there.

It's Extremely Vile Organic Ooze. You get it from a compost heap. From the
bottom.

TFM®