RE: [CH] OT: more smoker (ECB) questions for Thanksgiving

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• In reply to: Jim Graham: "[CH] OT: more smoker (ECB) questions for Thanksgiving"

Hi Jim!
 
I have an 11.4 pound turkey to cook, but I'll just use the oven, I have to stay traditional for Mom and guests.
 
You're on the right track with pre-starting the coals, a lot of people fail to do that and they get an oversmoked result.  One thing I noticed about Southern-style BBQ is, they don't clobber you wth smoke flavor.  It's more like oven-roasted with a hint of smoke.  Chips will burn away quickly, go with chunks of various sizes.
 
Will you inject the marinade? I usually soak in brine for smaller pieces of meat.  
 
I would leave the skin on just to keep the meat (more) moist.  Most say turkey skin gets too tough so you may get that result.  One trick I use for chicken is to put the seasoning under the skin so it's on the meat and not all left on the outside of the skin, but I don't know if you'll need to do that since you're going to marinade.
 
As for pepper, consider dusting the inside of the cavity with some aromatic ground hab.  That's one way to infuse a bird with pepper aroma without getting all the heat as well.
 
There's nothing like walking into a home that smells like habs in the oven.
 
  		 	   		  

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