(200 degrees C). Place turkey breast-side up in a
op smoker with 1/2 the wood chips. Place the turkey legs
rub mixture over turkey breast.
Prepare smoker by following manufacturer's
is recipe requires a water-smoker such as the Brinkmann\"Smoke'
medium) 350 degrees.
Place smoker box of wet mesquite chips
move giblets and neck from turkey; reserve for other uses,
nd inside turkey. Let sit for 1 hour.
Preheat smoker to
aste consistency.
Clean turkey and prepare for smoker breast up. With
lift the skin from the turkey breast and slide 2 strips
Prepare the smoker with wood chips.
Place steaks on rack, and season with salt & pepper.
Smoke until the thickest part of the salmon is warm and slightly opaque (for a medium fillet), 14 to 18 minutes after closing the smoker lid, a few minutes longer for a fully cooked fillet/steak.
Use the smoked salmon in related recipes: Smoked Salmon Gone to Heaven or Fettuccine with Smoked Salmon, Peas and Leeks.
Preheat smoker using pans of briquets and
br>Place in pan of smoker and light.
Allow the
Preheat smoker to 225 to 250 degrees
he bottom pan of the smoker. Light the coals and wait
or 24 hours. Heat your smoker to 220 degrees with real
oil. Let cool.
Rinse turkey, pat dry and brine over
Bring your smoker to heat.
Add some green or soaked hickory or oak wood.
I use green pecan.
Put turkey in smoker.
Adjust heat to about 170\u00b0.
Smoke 1 1/2 hours for each pound of turkey. Baste every 30 minutes with bacon drippings.
Try to keep temperature between 160\u00b0 and 180\u00b0.
he oven to 180C/350F/Gas 4.
Make the herb
0\u00b0F or Gas Mark 4.
Wipe the turkey, and remove
he oven to 220\u00b0C/Gas 7. Meanwhile, prepare the herb