Smoke It If You've Got It!

[Mac Attack]

I have some stuffing that I brought home from the lake when we closed up.
It was left over from some peppers i did out there and it was in my freezer.
I also noticed 3 bell peppers in my fridge needing a purpose.

BOOM!

So tonight I will smoke them for the first smoke trial run.

[Mac Attack]

[Mac Attack]

The wings going in

[rgfixit]

2/3 of wings going in.

1/3 is missing.

Rg

[Mac Attack]

There are a couple in there
I bought them frozen
And most didn’t have the tips
A couple did and I just said fark it.
I think there are a couple loose tips in there too.

 

[Mac Attack]

I had to finish them in the oven but they came out awesome

[Mac Attack]

The turkey is in the brine out on the back porch.
I'm going to smoke it tomorrow instead of roasting it.
A change.

[ActiveTrapChecker]

The turkey is in the brine out on the back porch.
I'm going to smoke it tomorrow instead of roasting it.
A change.

Please let us know how you make out. My company hasn’t cared much for the smoked chicken halves I smoke as a filler on rib nights. They don’t care for the texture of the skin but love the flavor of the meat. The nerve...

[Mac Attack]

Please let us know how you make out. My company hasn’t cared much for the smoked chicken halves I smoke as a filler on rib nights. They don’t care for the texture of the skin but love the flavor of the meat. The nerve...

Yea, the skin does get "rubbery" in the smoker.

Maybe I'll skin it before smoking.
That way I can rub the seasoning right onto the meat.
And then toss the skin in the oven to crisp up for everyone.
 

[Mac Attack]

Mine went into the pellet smoker an hour ago.

[Doubles Shooter]

Yea, the skin does get "rubbery" in the smoker.

Maybe I'll skin it before smoking.
That way I can rub the seasoning right onto the meat.
And then toss the skin in the oven to crisp up for everyone.
 

Try giving the turkey a few minutes in a 400 degree oven  or under the broiler when you take it out of the smoker. It will make the skin crispy and edible, but still protect the bird while cooking.

[Raquettedacker]

Sure looks great guys.

[Mac Attack]

Try giving the turkey a few minutes in a 400 degree oven  or under the broiler when you take it out of the smoker. It will make the skin crispy and edible, but still protect the bird while cooking.

I’ll just crank up the pellet smoker to 450 for 15-20 minutes.

[Mac Attack]

Another problem with smoking the turkey for Thanksgiving is that you miss the house smelling like roasting turkey all day.

[Mac Attack]

Almost done
160
I’ll crank it up to 450 when it reaches 165