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Re: smoking turkey legs
Hi mixnuts - Here is a link for the manual for your grill. If this solves your problem PLEASE rate this as fixed. If you need more help just add a comment and I'll be happy to assist you further. Thanks.
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How long to smoke a 10lb turkey?
Check the temperature of your turkey after 3½ hours. Your turkey must pass through a critical range of 40° F to 140° F in 4 hours or less. If the internal temperature is low after 3½ hours, take your turkey off the smoker and finish it in the oven. Cover the turkey and chill or let stand for 20 minutes before carving.
There are many factors that will dictate how your final product will turn out and how long it will take to cook. I personally smoke my turkeys at about 325°. A 13 pound bird will take 1.5 - 2 hours to finish at this temperature the way I prepare them. Make sure you use a thermometer to check the doneness of the meat.
I do not have your exact smoker model but I do have a Dyna-Glo dual burner propane smoker as well as a Traeger electric. The temperatures and times I get are consistent with both of these models.
I use my smoker year round with great success, it all has to due with your temp. settings. Now if it is cold and windy you may have to block out the wind with a make shift wind block (i.e. plywood cardboard etc.) just be sure not to get it to close.
As far as the turkey goes you just want enogh room in the smoker to let the air ciculate, I would say if its away from the edges and top your good to go.
I smoke turkeys every year, they do take a while heres a couple of ideas.
- go to your butcher and ask for one of those plastic pop up thermometers use it so you don't have to keep stabbing your turkey'
- I inject mine with white wine , butter and a little garlic. when your injecting be sure to pull out needle as you squeeze so that its nice and even.
Hi, This link will get you started.<br /><br />http://www.ehow.com/way_5344399_brinkman-electric-smoker-instructions.html<br /><br />I use charcoal to smoke but this is a good entry level grill. Hint....<b>DON'T</b> smoke more than a 12-13 lb turkey. <br /><br />Hank<br /><br /><br />
To successfully smoke a turkey, use this formula: 30 minutes per pound at about 230 degrees Fahrenheit. That means it will take about 10 hours to smoke a turkey at 230 degrees Fahrenheit. After about 9 1/2 hours, stick a meat thermometer deep into each side of the breast making sure not to hit the bone and let it sit for about 30-40 seconds. The temperature needs to be 165 degrees Fahrenheit to be properly cooked and not make anyone sick.
For the turkey, should be between 20 - 25 minutes per pound. About 20 minutes per pound for the ham, if memory serves. This is after your smoker comes up to temp and you start to see smoke from your smoke chips/chunks.
At about 20 minutes per pound, take the temp of the ham and turkey with a good instant read meat thermometer.
Also, I generally don't use water in the water pan for hams and turkeys, but that is a personal preference. If you put water in your pan, it'll probably take a few more minutes per pound.