Thank you! I'm glad my video helped! I've been on a bit of a break because I moved, but I'm back at it and just posted a new video. I also just recorded another video that I need to edit and post, that shows every detail in a 7 hour cook. Please stay tuned! Thanks for watching!
@@TonyToneBBQ Yea, unfortunatly I do have to buy that in stores. But I just recieved a half of cord of seasoned oak. I look foward to chopping that down and using that.
Yes sir, pecan or hickory all day for me with Turkey! I also use a homemade Carolina vinaigrette mopin suace that is mouth watering! Love it and im excited for Thanksgiving!
@@TonyToneBBQ Smoking turkey breast today Resurrection Sunday, for the first time. I brined it for about 26 hours. One conclusion, I will not use hickory wood again, it seems to nor burn clean. So from here on out sticking with treated oak I get from Academy.
@@DonJohnson-sp4gr nice! Let me know how that Turkey Breast turns out. Sounds good! Regarding the Hickory, it may not have been seasoned long enough. It should give a nice clean hollow sound when you bang a couple sticks together. I wouldn't give up on it entirely but definately stick with what works best for you. Thanks for sharing!
I see on your rig, and on many other channels, that you have multiple thermometers setup to get the temp at different points in the cooking chamber. When you're setting your cook temp, which thermometer temp are you judging it by?
Good question! If I'm trying to be very precise, I will put a probe on the grate just a couple inches away from the meat. Otherwise, I usually look at the three thermometers and estimate an average. But, it's useful to know if it's hotter on one side than the other. If I've got several slabs of ribs on the grill, and it's 235 on the right side and 215 on the left side, I will likely swap the ribs halfway through, just to help get some even cooking. So really, all of the different temperature readings are important and can be used for different reasons. That's the main reason for multiple gauges. It's so that you know what the different temperature zones are and so that you can use that information to decide how you want to proceed. Hope that helps!
Just to clear up a piece that stuck out to me. The Grand Champ is not painted steel. It is seasoned steel, similar to the seasoning on a cast iron pan.. I agree a smoked turkey is amazing. I have done it twice now and found your video to refresh my turkey smoking knowledge for the year. Overall Great Video!!!
Informative. Been offsetting for about three years and learned a lot about using different sizes from your video
Thank you! I'm glad my video helped! I've been on a bit of a break because I moved, but I'm back at it and just posted a new video. I also just recorded another video that I need to edit and post, that shows every detail in a 7 hour cook. Please stay tuned! Thanks for watching!
Great fire management tips and great looking bird. Onward to 15K subs!
Thank you!
Good tip on crisping up the skin..i def will try that next time.
Thank you! Let me know it goes!
Packer is so curious! I love it. Make sure to throw him some meat once in a while. 😉
Absolutely! Gotta take care of my BBQ Buddy. Thanks for watching!
Awesome video, have you ever had your poultry have greyish color after smoking?
Thank you! Greyish color? No, I can't say that I have and that doesn't sound good. I'd be concerned with the age of the meat. Thanks for watching!
Nice turkey! Do you recommend brining the turkey?
Thanks! In my opinion, brining definitely helps. I say yes, go for it! Thanks for watching!
I like to use pecan wood for turkey...Killer Hog AP seasoning and liquid smoke. Then a nice carolina vinegar bases sauce
Sounds good! I have trouble sourcing Pecan in my area. I'll have to stock up next chance I get. Thanks!
@@TonyToneBBQ Yea, unfortunatly I do have to buy that in stores. But I just recieved a half of cord of seasoned oak. I look foward to chopping that down and using that.
@@kevz2474 yes! Oak is my favorite. Just seems to work well with about everything. Have fun!
Yes sir, pecan or hickory all day for me with Turkey! I also use a homemade Carolina vinaigrette mopin suace that is mouth watering! Love it and im excited for Thanksgiving!
great video especially explaining the working of the fire. Do you have a video with brining turkey breast recipe?
Hey, thank you! Nothing on brining yet but I'll add that to my to-do list. Thanks for watching!
@@TonyToneBBQ Smoking turkey breast today Resurrection Sunday, for the first time. I brined it for about 26 hours. One conclusion, I will not use hickory wood again, it seems to nor burn clean. So from here on out sticking with treated oak I get from Academy.
@@DonJohnson-sp4gr nice! Let me know how that Turkey Breast turns out. Sounds good! Regarding the Hickory, it may not have been seasoned long enough. It should give a nice clean hollow sound when you bang a couple sticks together. I wouldn't give up on it entirely but definately stick with what works best for you. Thanks for sharing!
Good looking bird🍻🔥👍
Thank you!
I see on your rig, and on many other channels, that you have multiple thermometers setup to get the temp at different points in the cooking chamber. When you're setting your cook temp, which thermometer temp are you judging it by?
Good question! If I'm trying to be very precise, I will put a probe on the grate just a couple inches away from the meat. Otherwise, I usually look at the three thermometers and estimate an average. But, it's useful to know if it's hotter on one side than the other. If I've got several slabs of ribs on the grill, and it's 235 on the right side and 215 on the left side, I will likely swap the ribs halfway through, just to help get some even cooking. So really, all of the different temperature readings are important and can be used for different reasons. That's the main reason for multiple gauges. It's so that you know what the different temperature zones are and so that you can use that information to decide how you want to proceed. Hope that helps!
Just to clear up a piece that stuck out to me. The Grand Champ is not painted steel. It is seasoned steel, similar to the seasoning on a cast iron pan.. I agree a smoked turkey is amazing. I have done it twice now and found your video to refresh my turkey smoking knowledge for the year. Overall Great Video!!!
I have one and it is definitely painted
@@watutalkinboutwillis4870 So do I and It most definitely is not
@@djw-8280 So you haven't smelled paint from your firebox or had any paint flake off from it?
@@djw-8280 actually upon further research the firebox actually has a powder coating.
What about using a pan, underneath, to collect drippings?
You certainly can but I usually find the drippings to be overly smoky and not usable. Thanks for the question!
so about how many hours total? no wrapping ?
How long was it cooking
Thanks for asking! About 3 and a half hours.
If you notice the breast is burnt on the side facing the fire. Turkey should be rotated the other way
𝐩𝓻Ỗ𝓂Ø𝓈Ｍ
Thanks for watching!