Water smoker
I was looking around in my storage unit yesterday and found my old Char-Broil charcoal water smoker that I hadn't seen in a very long time. I dug it out, cleaned it up and I'm going to smoke a Turkey tomorrow. Do any of you guys use a water smoker? I can't remember cooking times for Turkey, I have a 12 lb. turkey that I going to use, can anyone give me an approximate cooking time for that size bird. It's pretty hard to over cook one in the water smoker but you can under cook one. I'm pretty sure the internal temperature should be at 165 degrees just not sure of the approximate time.
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Turkeys are usually cooked about 20-30 minutes to a pound in an oven so just adjust based upon the temperature of your smokers but I'd shoot for about 5-6 hours unless you are running pretty hot. If it starts getting too brown just warp it in foil after a few hours…
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I have a propane water smoker. The temp inside gets to 250 and I allow 20 minutes to the pound in warm weather, closer to 30/pound if it's cold out. I use well-soaked apple wood chunks to smoke poultry.
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Thanks. Yeah, I use apple wood as well, love that flavor.
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I cooked by pounds per hour for years.Now I use a thermometer that you stick in whatever you are cooking. The probe goes in the turkey and the thermometer is outside of the cooker so you can read it without opening the smoker.This way it's never under or over cooked.
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We used hickory wood, and would pour apple, or cran apple juice in the water bowl.
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I have this smoker. It has an electric element at the bottom that cooks the meat. Above that there is a 2 gallon water pan. You keep this filled while smoking, and it keeps the meat moist. Is this what you mean by a water smoker?
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We had one like yours, Allen. Worked great.
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My smoker is good for ducks.
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Wooo, looks great
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To save some time, I have cut the turkey down the middle and smoke the half's on two separate grates in my smoker. I do the same with large chickens. I also like to soak them in a brine solution for day or two before smoking.
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Brookwood: 32604893319067/comments/32604928485915
To save some time, I have cut the turkey down the middle and smoke the half's on two separate grates in my smoker. I do the same with large chickens. I also like to soak them in a brine solution for day or two before smoking.
Real good tip, thanks. I'm one of those that, I'm hungry now, it should be ready now.
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Water smoker? Isn't that what modern hippies refer to as a bong? LOL 😂🤣
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