I've got a 13# organic turkey that I picked up at Costco the day after
Thanksgiving. Originally $2.49/# and I got it for $.99/#. They
always want to move those Thanksgiving turkeys out on Friday so they
have room to move all the big hams in. We'll cook it in the smoker. I
was thinking of injecting it with a mixture of chicken broth and
butter and maybe rubbing the outside with Cajun seasoning. The bird
is mostly meant for sandwiches. It's finally cool enough here to do
outdoor cooking. Probably have green beans or corn on the cob with it
and maybe scalloped or mashed potatoes. I just can't face more potato
salad after 6 weeks of hot weather meals. I just prepped the bird,
washed and dried and tucked it into the fridge. Time to go to bed.
Janet US

On Sun, 24 Aug 2014 21:42:25 -0600, Janet Bostwick
> wrote:

>
> I've got a 13# organic turkey that I picked up at Costco the day after
> Thanksgiving. Originally $2.49/# and I got it for $.99/#. They
> always want to move those Thanksgiving turkeys out on Friday so they
> have room to move all the big hams in. We'll cook it in the smoker. I
> was thinking of injecting it with a mixture of chicken broth and
> butter and maybe rubbing the outside with Cajun seasoning. The bird
> is mostly meant for sandwiches. It's finally cool enough here to do
> outdoor cooking. Probably have green beans or corn on the cob with it
> and maybe scalloped or mashed potatoes. I just can't face more potato
> salad after 6 weeks of hot weather meals. I just prepped the bird,
> washed and dried and tucked it into the fridge. Time to go to bed.

Lucky you! Turkey cooked on the BBQ is my favorite way for turkey
(mole is a close second). Love the smoke flavor.


--

Never trust a dog to watch your food.

Well did we get the beast into the smoke? Hows it looking? I usually try to cook a big one on Thanksgiving. We aint big turkey fans..lol.

On Mon, 25 Aug 2014 20:55:58 +0100, bigwheel
> wrote:

>
>Janet Bostwick;1963108 Wrote:
>> I've got a 13# organic turkey that I picked up at Costco the day after
>> Thanksgiving. Originally $2.49/# and I got it for $.99/#. They
>> always want to move those Thanksgiving turkeys out on Friday so they
>> have room to move all the big hams in. We'll cook it in the smoker. I
>> was thinking of injecting it with a mixture of chicken broth and
>> butter and maybe rubbing the outside with Cajun seasoning. The bird
>> is mostly meant for sandwiches. It's finally cool enough here to do
>> outdoor cooking. Probably have green beans or corn on the cob with it
>> and maybe scalloped or mashed potatoes. I just can't face more potato
>> salad after 6 weeks of hot weather meals. I just prepped the bird,
>> washed and dried and tucked it into the fridge. Time to go to bed.
>> Janet US
>
>Well did we get the beast into the smoke? Hows it looking? I usually try
>to cook a big one on Thanksgiving. We aint big turkey fans..lol.

I just brought him in. We had to start early because of unexpected
thunderstorms due by mid-afternoon. Isn't he pretty?
http://s1171.photobucket.com/user/ge...tml?sort=3&o=0
or
http://tinyurl.com/mhnooza
Janet US

On 8/25/2014 2:53 PM, Janet Bostwick wrote:
> On Mon, 25 Aug 2014 20:55:58 +0100, bigwheel
> > wrote:
>
>>
>> Janet Bostwick;1963108 Wrote:
>>> I've got a 13# organic turkey that I picked up at Costco the day after
>>> Thanksgiving. Originally $2.49/# and I got it for $.99/#. They
>>> always want to move those Thanksgiving turkeys out on Friday so they
>>> have room to move all the big hams in. We'll cook it in the smoker. I
>>> was thinking of injecting it with a mixture of chicken broth and
>>> butter and maybe rubbing the outside with Cajun seasoning. The bird
>>> is mostly meant for sandwiches. It's finally cool enough here to do
>>> outdoor cooking. Probably have green beans or corn on the cob with it
>>> and maybe scalloped or mashed potatoes. I just can't face more potato
>>> salad after 6 weeks of hot weather meals. I just prepped the bird,
>>> washed and dried and tucked it into the fridge. Time to go to bed.
>>> Janet US
>>
>> Well did we get the beast into the smoke? Hows it looking? I usually try
>> to cook a big one on Thanksgiving. We aint big turkey fans..lol.
>
> I just brought him in. We had to start early because of unexpected
> thunderstorms due by mid-afternoon. Isn't he pretty?
> http://s1171.photobucket.com/user/ge...tml?sort=3&o=0
> or
> http://tinyurl.com/mhnooza
> Janet US
>

Wow, now that is some gorgeous skin, what kind of wood did you use?

On Monday, August 25, 2014 1:53:52 PM UTC-7, Janet Bostwick wrote:
> http://s1171.photobucket.com/user/ge...tml?sort=3&o=0
>
> or
>
> http://tinyurl.com/mhnooza
>
> Janet US

Dang, that is a food magazine turkey picture right there !
Looks good enough to eat!

"Janet Bostwick" > wrote in message
...
> On Mon, 25 Aug 2014 20:55:58 +0100, bigwheel
> > wrote:
>
>>
>>Janet Bostwick;1963108 Wrote:
>>> I've got a 13# organic turkey that I picked up at Costco the day after
>>> Thanksgiving. Originally $2.49/# and I got it for $.99/#. They
>>> always want to move those Thanksgiving turkeys out on Friday so they
>>> have room to move all the big hams in. We'll cook it in the smoker. I
>>> was thinking of injecting it with a mixture of chicken broth and
>>> butter and maybe rubbing the outside with Cajun seasoning. The bird
>>> is mostly meant for sandwiches. It's finally cool enough here to do
>>> outdoor cooking. Probably have green beans or corn on the cob with it
>>> and maybe scalloped or mashed potatoes. I just can't face more potato
>>> salad after 6 weeks of hot weather meals. I just prepped the bird,
>>> washed and dried and tucked it into the fridge. Time to go to bed.
>>> Janet US
>>
>>Well did we get the beast into the smoke? Hows it looking? I usually try
>>to cook a big one on Thanksgiving. We aint big turkey fans..lol.
>
> I just brought him in. We had to start early because of unexpected
> thunderstorms due by mid-afternoon. Isn't he pretty?
> http://s1171.photobucket.com/user/ge...tml?sort=3&o=0
> or
> http://tinyurl.com/mhnooza
> Janet US

It's gorgeous Janet!

On Mon, 25 Aug 2014 15:01:37 -0600, Mayo > wrote:

>On 8/25/2014 2:53 PM, Janet Bostwick wrote:
>> On Mon, 25 Aug 2014 20:55:58 +0100, bigwheel
>> > wrote:
>>
>>>
>>> Janet Bostwick;1963108 Wrote:
>>>> I've got a 13# organic turkey that I picked up at Costco the day after
>>>> Thanksgiving. Originally $2.49/# and I got it for $.99/#. They
>>>> always want to move those Thanksgiving turkeys out on Friday so they
>>>> have room to move all the big hams in. We'll cook it in the smoker. I
>>>> was thinking of injecting it with a mixture of chicken broth and
>>>> butter and maybe rubbing the outside with Cajun seasoning. The bird
>>>> is mostly meant for sandwiches. It's finally cool enough here to do
>>>> outdoor cooking. Probably have green beans or corn on the cob with it
>>>> and maybe scalloped or mashed potatoes. I just can't face more potato
>>>> salad after 6 weeks of hot weather meals. I just prepped the bird,
>>>> washed and dried and tucked it into the fridge. Time to go to bed.
>>>> Janet US
>>>
>>> Well did we get the beast into the smoke? Hows it looking? I usually try
>>> to cook a big one on Thanksgiving. We aint big turkey fans..lol.
>>
>> I just brought him in. We had to start early because of unexpected
>> thunderstorms due by mid-afternoon. Isn't he pretty?
>> http://s1171.photobucket.com/user/ge...tml?sort=3&o=0
>> or
>> http://tinyurl.com/mhnooza
>> Janet US
>>
>
>Wow, now that is some gorgeous skin, what kind of wood did you use?

apple with a smidge of hickory
Janet US

On Mon, 25 Aug 2014 14:37:58 -0700 (PDT), ImStillMags
> wrote:

>On Monday, August 25, 2014 1:53:52 PM UTC-7, Janet Bostwick wrote:
>> http://s1171.photobucket.com/user/ge...tml?sort=3&o=0
>>
>> or
>>
>> http://tinyurl.com/mhnooza
>>
>> Janet US
>
>Dang, that is a food magazine turkey picture right there !
>Looks good enough to eat!
>
>
thank you, thank you. I am quite pleased myself. We had such a heck
of a day for smoking -- I guess the tail of some hurricane off the
left coast. We had wind, gray skies and temps in the low 60s. Not
our normal weather for this time of year. Pretty soon I get to taste
the bird.
Janet US

On Mon, 25 Aug 2014 16:38:45 -0500, "Kody"
> wrote:

>
>"Janet Bostwick" > wrote in message
.. .
>> On Mon, 25 Aug 2014 20:55:58 +0100, bigwheel
>> > wrote:
>>
>>>
>>>Janet Bostwick;1963108 Wrote:
>>>> I've got a 13# organic turkey that I picked up at Costco the day after
>>>> Thanksgiving. Originally $2.49/# and I got it for $.99/#. They
>>>> always want to move those Thanksgiving turkeys out on Friday so they
>>>> have room to move all the big hams in. We'll cook it in the smoker. I
>>>> was thinking of injecting it with a mixture of chicken broth and
>>>> butter and maybe rubbing the outside with Cajun seasoning. The bird
>>>> is mostly meant for sandwiches. It's finally cool enough here to do
>>>> outdoor cooking. Probably have green beans or corn on the cob with it
>>>> and maybe scalloped or mashed potatoes. I just can't face more potato
>>>> salad after 6 weeks of hot weather meals. I just prepped the bird,
>>>> washed and dried and tucked it into the fridge. Time to go to bed.
>>>> Janet US
>>>
>>>Well did we get the beast into the smoke? Hows it looking? I usually try
>>>to cook a big one on Thanksgiving. We aint big turkey fans..lol.
>>
>> I just brought him in. We had to start early because of unexpected
>> thunderstorms due by mid-afternoon. Isn't he pretty?
>> http://s1171.photobucket.com/user/ge...tml?sort=3&o=0
>> or
>> http://tinyurl.com/mhnooza
>> Janet US
>
>It's gorgeous Janet!
>
thanks.
Janet US

On Mon, 25 Aug 2014 14:53:52 -0600, Janet Bostwick
> wrote:

>On Mon, 25 Aug 2014 20:55:58 +0100, bigwheel
> wrote:
>
>>
>>Janet Bostwick;1963108 Wrote:
>>> I've got a 13# organic turkey that I picked up at Costco the day after
>>> Thanksgiving. Originally $2.49/# and I got it for $.99/#. They
>>> always want to move those Thanksgiving turkeys out on Friday so they
>>> have room to move all the big hams in. We'll cook it in the smoker. I
>>> was thinking of injecting it with a mixture of chicken broth and
>>> butter and maybe rubbing the outside with Cajun seasoning. The bird
>>> is mostly meant for sandwiches. It's finally cool enough here to do
>>> outdoor cooking. Probably have green beans or corn on the cob with it
>>> and maybe scalloped or mashed potatoes. I just can't face more potato
>>> salad after 6 weeks of hot weather meals. I just prepped the bird,
>>> washed and dried and tucked it into the fridge. Time to go to bed.
>>> Janet US
>>
>>Well did we get the beast into the smoke? Hows it looking? I usually try
>>to cook a big one on Thanksgiving. We aint big turkey fans..lol.
>
>I just brought him in. We had to start early because of unexpected
>thunderstorms due by mid-afternoon. Isn't he pretty?
>http://s1171.photobucket.com/user/ge...tml?sort=3&o=0
>or
>http://tinyurl.com/mhnooza
>Janet US

OMGosh, that is beautiful. Magazine worthy.

koko

On 8/25/2014 4:53 PM, Janet Bostwick wrote:

>
> I just brought him in. We had to start early because of unexpected
> thunderstorms due by mid-afternoon. Isn't he pretty?
> http://s1171.photobucket.com/user/ge...tml?sort=3&o=0
> or
> http://tinyurl.com/mhnooza
> Janet US
>

Looks so good I'd not want to cut it up. But I would.

"koko" > wrote in message
...
> On Mon, 25 Aug 2014 14:53:52 -0600, Janet Bostwick
> > wrote:
>
>>On Mon, 25 Aug 2014 20:55:58 +0100, bigwheel
> wrote:
>>
>>>
>>>Janet Bostwick;1963108 Wrote:
>>>> I've got a 13# organic turkey that I picked up at Costco the day after
>>>> Thanksgiving. Originally $2.49/# and I got it for $.99/#. They
>>>> always want to move those Thanksgiving turkeys out on Friday so they
>>>> have room to move all the big hams in. We'll cook it in the smoker. I
>>>> was thinking of injecting it with a mixture of chicken broth and
>>>> butter and maybe rubbing the outside with Cajun seasoning. The bird
>>>> is mostly meant for sandwiches. It's finally cool enough here to do
>>>> outdoor cooking. Probably have green beans or corn on the cob with it
>>>> and maybe scalloped or mashed potatoes. I just can't face more potato
>>>> salad after 6 weeks of hot weather meals. I just prepped the bird,
>>>> washed and dried and tucked it into the fridge. Time to go to bed.
>>>> Janet US
>>>
>>>Well did we get the beast into the smoke? Hows it looking? I usually try
>>>to cook a big one on Thanksgiving. We aint big turkey fans..lol.
>>
>>I just brought him in. We had to start early because of unexpected
>>thunderstorms due by mid-afternoon. Isn't he pretty?
>>http://s1171.photobucket.com/user/ge...tml?sort=3&o=0
>>or
>>http://tinyurl.com/mhnooza
>>Janet US
>
> OMGosh, that is beautiful. Magazine worthy.
>
> koko

Yes, really nice looking.

Cheri

On 8/25/2014 3:45 PM, Janet Bostwick wrote:
> On Mon, 25 Aug 2014 15:01:37 -0600, Mayo > wrote:
>
>> On 8/25/2014 2:53 PM, Janet Bostwick wrote:
>>> On Mon, 25 Aug 2014 20:55:58 +0100, bigwheel
>>> > wrote:
>>>
>>>>
>>>> Janet Bostwick;1963108 Wrote:
>>>>> I've got a 13# organic turkey that I picked up at Costco the day after
>>>>> Thanksgiving. Originally $2.49/# and I got it for $.99/#. They
>>>>> always want to move those Thanksgiving turkeys out on Friday so they
>>>>> have room to move all the big hams in. We'll cook it in the smoker. I
>>>>> was thinking of injecting it with a mixture of chicken broth and
>>>>> butter and maybe rubbing the outside with Cajun seasoning. The bird
>>>>> is mostly meant for sandwiches. It's finally cool enough here to do
>>>>> outdoor cooking. Probably have green beans or corn on the cob with it
>>>>> and maybe scalloped or mashed potatoes. I just can't face more potato
>>>>> salad after 6 weeks of hot weather meals. I just prepped the bird,
>>>>> washed and dried and tucked it into the fridge. Time to go to bed.
>>>>> Janet US
>>>>
>>>> Well did we get the beast into the smoke? Hows it looking? I usually try
>>>> to cook a big one on Thanksgiving. We aint big turkey fans..lol.
>>>
>>> I just brought him in. We had to start early because of unexpected
>>> thunderstorms due by mid-afternoon. Isn't he pretty?
>>> http://s1171.photobucket.com/user/ge...tml?sort=3&o=0
>>> or
>>> http://tinyurl.com/mhnooza
>>> Janet US
>>>
>>
>> Wow, now that is some gorgeous skin, what kind of wood did you use?
>
> apple with a smidge of hickory
> Janet US
>
Nice combination, sweet with savory!

On Mon, 25 Aug 2014 19:36:56 -0600, Mayo > wrote:

>On 8/25/2014 3:45 PM, Janet Bostwick wrote:
>> On Mon, 25 Aug 2014 15:01:37 -0600, Mayo > wrote:
>>
>>> On 8/25/2014 2:53 PM, Janet Bostwick wrote:
>>>> On Mon, 25 Aug 2014 20:55:58 +0100, bigwheel
>>>> > wrote:
>>>>
>>>>>
>>>>> Janet Bostwick;1963108 Wrote:
>>>>>> I've got a 13# organic turkey that I picked up at Costco the day after
>>>>>> Thanksgiving. Originally $2.49/# and I got it for $.99/#. They
>>>>>> always want to move those Thanksgiving turkeys out on Friday so they
>>>>>> have room to move all the big hams in. We'll cook it in the smoker. I
>>>>>> was thinking of injecting it with a mixture of chicken broth and
>>>>>> butter and maybe rubbing the outside with Cajun seasoning. The bird
>>>>>> is mostly meant for sandwiches. It's finally cool enough here to do
>>>>>> outdoor cooking. Probably have green beans or corn on the cob with it
>>>>>> and maybe scalloped or mashed potatoes. I just can't face more potato
>>>>>> salad after 6 weeks of hot weather meals. I just prepped the bird,
>>>>>> washed and dried and tucked it into the fridge. Time to go to bed.
>>>>>> Janet US
>>>>>
>>>>> Well did we get the beast into the smoke? Hows it looking? I usually try
>>>>> to cook a big one on Thanksgiving. We aint big turkey fans..lol.
>>>>
>>>> I just brought him in. We had to start early because of unexpected
>>>> thunderstorms due by mid-afternoon. Isn't he pretty?
>>>> http://s1171.photobucket.com/user/ge...tml?sort=3&o=0
>>>> or
>>>> http://tinyurl.com/mhnooza
>>>> Janet US
>>>>
>>>
>>> Wow, now that is some gorgeous skin, what kind of wood did you use?
>>
>> apple with a smidge of hickory
>> Janet US
>>
>Nice combination, sweet with savory!

Exactly! The hickory is there in the background adding a little
backbone.
Janet US

On Mon, 25 Aug 2014 20:40:38 -0400, Ed Pawlowski > wrote:

>On 8/25/2014 4:53 PM, Janet Bostwick wrote:
>
>>
>> I just brought him in. We had to start early because of unexpected
>> thunderstorms due by mid-afternoon. Isn't he pretty?
>> http://s1171.photobucket.com/user/ge...tml?sort=3&o=0
>> or
>> http://tinyurl.com/mhnooza
>> Janet US
>>
>
>Looks so good I'd not want to cut it up. But I would.
And mighty tasty too!
Janet US

On Mon, 25 Aug 2014 17:42:58 -0700, "Cheri" >
wrote:

>
>"koko" > wrote in message
.. .
>> On Mon, 25 Aug 2014 14:53:52 -0600, Janet Bostwick
>> > wrote:
>>
>>>On Mon, 25 Aug 2014 20:55:58 +0100, bigwheel
> wrote:
>>>
>>>>
>>>>Janet Bostwick;1963108 Wrote:
>>>>> I've got a 13# organic turkey that I picked up at Costco the day after
>>>>> Thanksgiving. Originally $2.49/# and I got it for $.99/#. They
>>>>> always want to move those Thanksgiving turkeys out on Friday so they
>>>>> have room to move all the big hams in. We'll cook it in the smoker. I
>>>>> was thinking of injecting it with a mixture of chicken broth and
>>>>> butter and maybe rubbing the outside with Cajun seasoning. The bird
>>>>> is mostly meant for sandwiches. It's finally cool enough here to do
>>>>> outdoor cooking. Probably have green beans or corn on the cob with it
>>>>> and maybe scalloped or mashed potatoes. I just can't face more potato
>>>>> salad after 6 weeks of hot weather meals. I just prepped the bird,
>>>>> washed and dried and tucked it into the fridge. Time to go to bed.
>>>>> Janet US
>>>>
>>>>Well did we get the beast into the smoke? Hows it looking? I usually try
>>>>to cook a big one on Thanksgiving. We aint big turkey fans..lol.
>>>
>>>I just brought him in. We had to start early because of unexpected
>>>thunderstorms due by mid-afternoon. Isn't he pretty?
>>>http://s1171.photobucket.com/user/ge...tml?sort=3&o=0
>>>or
>>>http://tinyurl.com/mhnooza
>>>Janet US
>>
>> OMGosh, that is beautiful. Magazine worthy.
>>
>> koko
>
>Yes, really nice looking.
>
>Cheri
thank you
Janet US

On Mon, 25 Aug 2014 17:08:26 -0700, koko > wrote:

>On Mon, 25 Aug 2014 14:53:52 -0600, Janet Bostwick
> wrote:
>
>>On Mon, 25 Aug 2014 20:55:58 +0100, bigwheel
> wrote:
>>
>>>
>>>Janet Bostwick;1963108 Wrote:
>>>> I've got a 13# organic turkey that I picked up at Costco the day after
>>>> Thanksgiving. Originally $2.49/# and I got it for $.99/#. They
>>>> always want to move those Thanksgiving turkeys out on Friday so they
>>>> have room to move all the big hams in. We'll cook it in the smoker. I
>>>> was thinking of injecting it with a mixture of chicken broth and
>>>> butter and maybe rubbing the outside with Cajun seasoning. The bird
>>>> is mostly meant for sandwiches. It's finally cool enough here to do
>>>> outdoor cooking. Probably have green beans or corn on the cob with it
>>>> and maybe scalloped or mashed potatoes. I just can't face more potato
>>>> salad after 6 weeks of hot weather meals. I just prepped the bird,
>>>> washed and dried and tucked it into the fridge. Time to go to bed.
>>>> Janet US
>>>
>>>Well did we get the beast into the smoke? Hows it looking? I usually try
>>>to cook a big one on Thanksgiving. We aint big turkey fans..lol.
>>
>>I just brought him in. We had to start early because of unexpected
>>thunderstorms due by mid-afternoon. Isn't he pretty?
>>http://s1171.photobucket.com/user/ge...tml?sort=3&o=0
>>or
>>http://tinyurl.com/mhnooza
>>Janet US
>
>OMGosh, that is beautiful. Magazine worthy.
>
>koko
wish you all had been here, we could have shared
Janet US

On 8/25/2014 9:28 PM, Janet Bostwick wrote:
> On Mon, 25 Aug 2014 19:36:56 -0600, Mayo > wrote:
>
>> On 8/25/2014 3:45 PM, Janet Bostwick wrote:
>>> On Mon, 25 Aug 2014 15:01:37 -0600, Mayo > wrote:
>>>
>>>> On 8/25/2014 2:53 PM, Janet Bostwick wrote:
>>>>> On Mon, 25 Aug 2014 20:55:58 +0100, bigwheel
>>>>> > wrote:
>>>>>
>>>>>>
>>>>>> Janet Bostwick;1963108 Wrote:
>>>>>>> I've got a 13# organic turkey that I picked up at Costco the day after
>>>>>>> Thanksgiving. Originally $2.49/# and I got it for $.99/#. They
>>>>>>> always want to move those Thanksgiving turkeys out on Friday so they
>>>>>>> have room to move all the big hams in. We'll cook it in the smoker. I
>>>>>>> was thinking of injecting it with a mixture of chicken broth and
>>>>>>> butter and maybe rubbing the outside with Cajun seasoning. The bird
>>>>>>> is mostly meant for sandwiches. It's finally cool enough here to do
>>>>>>> outdoor cooking. Probably have green beans or corn on the cob with it
>>>>>>> and maybe scalloped or mashed potatoes. I just can't face more potato
>>>>>>> salad after 6 weeks of hot weather meals. I just prepped the bird,
>>>>>>> washed and dried and tucked it into the fridge. Time to go to bed.
>>>>>>> Janet US
>>>>>>
>>>>>> Well did we get the beast into the smoke? Hows it looking? I usually try
>>>>>> to cook a big one on Thanksgiving. We aint big turkey fans..lol.
>>>>>
>>>>> I just brought him in. We had to start early because of unexpected
>>>>> thunderstorms due by mid-afternoon. Isn't he pretty?
>>>>> http://s1171.photobucket.com/user/ge...tml?sort=3&o=0
>>>>> or
>>>>> http://tinyurl.com/mhnooza
>>>>> Janet US
>>>>>
>>>>
>>>> Wow, now that is some gorgeous skin, what kind of wood did you use?
>>>
>>> apple with a smidge of hickory
>>> Janet US
>>>
>> Nice combination, sweet with savory!
>
> Exactly! The hickory is there in the background adding a little
> backbone.
> Janet US
>

One thing to try, if you have a source, Pecan wood.

It is super mild, no acrid taste, but has a unique sweet nuttiness to it
that simply rules.

Maple is also fun with poultry, the flavor marries well.

On Mon, 25 Aug 2014 15:01:37 -0600, Mayo > wrote:

>
> Wow, now that is some gorgeous skin, what kind of wood did you use?

Have you never cooked a turkey on the BBQ? Try it, you'll like it!
It's amazingly delicious and you don't need to use anything more fancy
than mesquite impregnated (standard) charcoal.

--

Never trust a dog to watch your food.

On Mon, 25 Aug 2014 21:36:09 -0600, Janet Bostwick
> wrote:

>On Mon, 25 Aug 2014 17:08:26 -0700, koko > wrote:
>
>>On Mon, 25 Aug 2014 14:53:52 -0600, Janet Bostwick
> wrote:
>>
>>>On Mon, 25 Aug 2014 20:55:58 +0100, bigwheel
> wrote:
>>>
>>>>
>>>>Janet Bostwick;1963108 Wrote:
>>>>> I've got a 13# organic turkey that I picked up at Costco the day after
>>>>> Thanksgiving. Originally $2.49/# and I got it for $.99/#. They
>>>>> always want to move those Thanksgiving turkeys out on Friday so they
>>>>> have room to move all the big hams in. We'll cook it in the smoker. I
>>>>> was thinking of injecting it with a mixture of chicken broth and
>>>>> butter and maybe rubbing the outside with Cajun seasoning. The bird
>>>>> is mostly meant for sandwiches. It's finally cool enough here to do
>>>>> outdoor cooking. Probably have green beans or corn on the cob with it
>>>>> and maybe scalloped or mashed potatoes. I just can't face more potato
>>>>> salad after 6 weeks of hot weather meals. I just prepped the bird,
>>>>> washed and dried and tucked it into the fridge. Time to go to bed.
>>>>> Janet US
>>>>
>>>>Well did we get the beast into the smoke? Hows it looking? I usually try
>>>>to cook a big one on Thanksgiving. We aint big turkey fans..lol.
>>>
>>>I just brought him in. We had to start early because of unexpected
>>>thunderstorms due by mid-afternoon. Isn't he pretty?
>>>http://s1171.photobucket.com/user/ge...tml?sort=3&o=0
>>>or
>>>http://tinyurl.com/mhnooza
>>>Janet US
>>
>>OMGosh, that is beautiful. Magazine worthy.
>>
>>koko
>wish you all had been here, we could have shared
>Janet US

I think we all wish it more than you Janet. ;-)

koko

On Mon, 25 Aug 2014 22:14:11 -0600, Mayo > wrote:

>On 8/25/2014 9:28 PM, Janet Bostwick wrote:
>snip
>>>>>
>>>>> Wow, now that is some gorgeous skin, what kind of wood did you use?
>>>>
>>>> apple with a smidge of hickory
>>>> Janet US
>>>>
>>> Nice combination, sweet with savory!
>>
>> Exactly! The hickory is there in the background adding a little
>> backbone.
>> Janet US
>>
>
>One thing to try, if you have a source, Pecan wood.
>
>It is super mild, no acrid taste, but has a unique sweet nuttiness to it
>that simply rules.
>
>Maple is also fun with poultry, the flavor marries well.

No pecan trees around here. Pecan would have to be something that was
for sale as wood for smoker. . . although. . .there is a new guy in
town. All he sells is smokers and I think wood packages. I just am
always in a hurry when passing his place. I'll try to stop some time
and look around.
Janet US

Wow..beautiful. Very impressive. Norman Rockwell couldn't compete with that. Forget what kind of pit you have but it did great.

On 8/25/2014 10:35 PM, sf wrote:
> On Mon, 25 Aug 2014 15:01:37 -0600, Mayo > wrote:
>
>>
>> Wow, now that is some gorgeous skin, what kind of wood did you use?
>
> Have you never cooked a turkey on the BBQ? Try it, you'll like it!
> It's amazingly delicious and you don't need to use anything more fancy
> than mesquite impregnated (standard) charcoal.
>

I've done it once, with really good results, but it was a gas grill so I
had to add wood chips on a regular basis.

I think I'd do it every other year but always after a really good ice
chest brine overnight for moisture.

On 8/26/2014 8:17 AM, Janet Bostwick wrote:
> On Mon, 25 Aug 2014 22:14:11 -0600, Mayo > wrote:
>
>> On 8/25/2014 9:28 PM, Janet Bostwick wrote:
>> snip
>>>>>>
>>>>>> Wow, now that is some gorgeous skin, what kind of wood did you use?
>>>>>
>>>>> apple with a smidge of hickory
>>>>> Janet US
>>>>>
>>>> Nice combination, sweet with savory!
>>>
>>> Exactly! The hickory is there in the background adding a little
>>> backbone.
>>> Janet US
>>>
>>
>> One thing to try, if you have a source, Pecan wood.
>>
>> It is super mild, no acrid taste, but has a unique sweet nuttiness to it
>> that simply rules.
>>
>> Maple is also fun with poultry, the flavor marries well.
>
> No pecan trees around here. Pecan would have to be something that was
> for sale as wood for smoker. . . although. . .there is a new guy in
> town. All he sells is smokers and I think wood packages. I just am
> always in a hurry when passing his place. I'll try to stop some time
> and look around.
> Janet US
>


If you have either a Cabela's or Bass Pro shop nearby they sell it
chunked and chipped for smokers.

On Tue, 26 Aug 2014 13:11:16 -0600, Mayo > wrote:

>On 8/26/2014 8:17 AM, Janet Bostwick wrote:
>> On Mon, 25 Aug 2014 22:14:11 -0600, Mayo > wrote:
>>
>>> On 8/25/2014 9:28 PM, Janet Bostwick wrote:
>>> snip
>>>>>>>
>>>>>>> Wow, now that is some gorgeous skin, what kind of wood did you use?
>>>>>>
>>>>>> apple with a smidge of hickory
>>>>>> Janet US
>>>>>>
>>>>> Nice combination, sweet with savory!
>>>>
>>>> Exactly! The hickory is there in the background adding a little
>>>> backbone.
>>>> Janet US
>>>>
>>>
>>> One thing to try, if you have a source, Pecan wood.
>>>
>>> It is super mild, no acrid taste, but has a unique sweet nuttiness to it
>>> that simply rules.
>>>
>>> Maple is also fun with poultry, the flavor marries well.
>>
>> No pecan trees around here. Pecan would have to be something that was
>> for sale as wood for smoker. . . although. . .there is a new guy in
>> town. All he sells is smokers and I think wood packages. I just am
>> always in a hurry when passing his place. I'll try to stop some time
>> and look around.
>> Janet US
>>
>
>
>If you have either a Cabela's or Bass Pro shop nearby they sell it
>chunked and chipped for smokers.
>
Good tip. I generally am in Cabela's once per year.
Janet US

On Tue, 26 Aug 2014 17:48:12 +0100, bigwheel
> wrote:

>
>Janet Bostwick;1963434 Wrote:
snip
>> 'IMGP0797_zpsa8431548.jpg Photo by gemlass1315 | Photobucket'
>> (http://tinyurl.com/mhnooza)
>> Janet US
>>
>>
>> Wow, now that is some gorgeous skin, what kind of wood did you use?-
>>
>> apple with a smidge of hickory
>> Janet US
>> -
>> Nice combination, sweet with savory!-
>>
>> Exactly! The hickory is there in the background adding a little
>> backbone.
>> Janet US
>
>Wow..beautiful. Very impressive. Norman Rockwell couldn't compete with
>that. Forget what kind of pit you have but it did great.

I have a vertical box, propane smoker.
Janet US

On 8/25/2014 3:53 PM, Janet Bostwick wrote:
> On Mon, 25 Aug 2014 20:55:58 +0100, bigwheel
> > wrote:
>
>>
>> Janet Bostwick;1963108 Wrote:
>>> I've got a 13# organic turkey that I picked up at Costco the day after
>>> Thanksgiving. Originally $2.49/# and I got it for $.99/#. They
>>> always want to move those Thanksgiving turkeys out on Friday so they
>>> have room to move all the big hams in. We'll cook it in the smoker. I
>>> was thinking of injecting it with a mixture of chicken broth and
>>> butter and maybe rubbing the outside with Cajun seasoning. The bird
>>> is mostly meant for sandwiches. It's finally cool enough here to do
>>> outdoor cooking. Probably have green beans or corn on the cob with it
>>> and maybe scalloped or mashed potatoes. I just can't face more potato
>>> salad after 6 weeks of hot weather meals. I just prepped the bird,
>>> washed and dried and tucked it into the fridge. Time to go to bed.
>>> Janet US
>>
>> Well did we get the beast into the smoke? Hows it looking? I usually try
>> to cook a big one on Thanksgiving. We aint big turkey fans..lol.
>
> I just brought him in. We had to start early because of unexpected
> thunderstorms due by mid-afternoon. Isn't he pretty?
> http://s1171.photobucket.com/user/ge...tml?sort=3&o=0
> or
> http://tinyurl.com/mhnooza
> Janet US


Your turkey looks nice and brown, looks delicious, Janet.

Becca

On 8/24/2014 11:42 PM, Janet Bostwick wrote:
>
> I've got a 13# organic turkey that I picked up at Costco the day after
> Thanksgiving. Originally $2.49/# and I got it for $.99/#. They
> always want to move those Thanksgiving turkeys out on Friday so they
> have room to move all the big hams in. We'll cook it in the smoker. I
> was thinking of injecting it with a mixture of chicken broth and
> butter and maybe rubbing the outside with Cajun seasoning. The bird
> is mostly meant for sandwiches. It's finally cool enough here to do
> outdoor cooking. Probably have green beans or corn on the cob with it
> and maybe scalloped or mashed potatoes. I just can't face more potato
> salad after 6 weeks of hot weather meals. I just prepped the bird,
> washed and dried and tucked it into the fridge. Time to go to bed.
> Janet US
>
When's dinner, and directions please?

--
ღ.¸¸.œ«*¨`*œ¶
Cheryl

On 8/25/2014 4:53 PM, Janet Bostwick wrote:

> I just brought him in. We had to start early because of unexpected
> thunderstorms due by mid-afternoon. Isn't he pretty?
> http://s1171.photobucket.com/user/ge...tml?sort=3&o=0
> or
> http://tinyurl.com/mhnooza

I hope it was as delicious as he looks! Yum!

--
ღ.¸¸.œ«*¨`*œ¶
Cheryl

On Wed, 27 Aug 2014 22:53:34 -0400, Cheryl >
wrote:

>On 8/24/2014 11:42 PM, Janet Bostwick wrote:
>>
>> I've got a 13# organic turkey that I picked up at Costco the day after
>> Thanksgiving. Originally $2.49/# and I got it for $.99/#. They
>> always want to move those Thanksgiving turkeys out on Friday so they
>> have room to move all the big hams in. We'll cook it in the smoker. I
>> was thinking of injecting it with a mixture of chicken broth and
>> butter and maybe rubbing the outside with Cajun seasoning. The bird
>> is mostly meant for sandwiches. It's finally cool enough here to do
>> outdoor cooking. Probably have green beans or corn on the cob with it
>> and maybe scalloped or mashed potatoes. I just can't face more potato
>> salad after 6 weeks of hot weather meals. I just prepped the bird,
>> washed and dried and tucked it into the fridge. Time to go to bed.
>> Janet US
>>
>When's dinner, and directions please?

Oh, darn! You missed it by a couple of days. We had the turkey with
garden-fresh green beans and parsley-buttered wide noodles with
freshly cracked pepper and watermelon for dessert. There was plenty
for guests. Next time I will warn in advance.
Janet US

Never heard Pee Can wood desribed as being super mild. Its a kissing cousin to hickory and leans toward that end of the spectrum regarding assertiveness. The best flavor comes from the nutshells. .

On 8/29/2014 12:17 PM, bigwheel wrote:
>
> Mayo;1963448 Wrote:
>> On 8/25/2014 9:28 PM, Janet Bostwick wrote:-
>> On Mon, 25 Aug 2014 19:36:56 -0600, Mayo wrote:
>> -
>> On 8/25/2014 3:45 PM, Janet Bostwick wrote:-
>> On Mon, 25 Aug 2014 15:01:37 -0600, Mayo wrote:
>>
>> On 8/25/2014 2:53 PM, Janet Bostwick wrote:
>> On Mon, 25 Aug 2014 20:55:58 +0100, bigwheel
>> wrote:
>>
>>
>> Janet Bostwick;1963108 Wrote:
>> I've got a 13# organic turkey that I picked up at Costco the day after
>> Thanksgiving. Originally $2.49/# and I got it for $.99/#. They
>> always want to move those Thanksgiving turkeys out on Friday so they
>> have room to move all the big hams in. We'll cook it in the smoker. I
>> was thinking of injecting it with a mixture of chicken broth and
>> butter and maybe rubbing the outside with Cajun seasoning. The bird
>> is mostly meant for sandwiches. It's finally cool enough here to do
>> outdoor cooking. Probably have green beans or corn on the cob with it
>> and maybe scalloped or mashed potatoes. I just can't face more potato
>> salad after 6 weeks of hot weather meals. I just prepped the bird,
>> washed and dried and tucked it into the fridge. Time to go to bed.
>> Janet US
>>
>> Well did we get the beast into the smoke? Hows it looking? I usually
>> try
>> to cook a big one on Thanksgiving. We aint big turkey fans..lol.
>>
>> I just brought him in. We had to start early because of unexpected
>> thunderstorms due by mid-afternoon. Isn't he pretty?
>> http://tinyurl.com/mhnooza
>> or
>> http://tinyurl.com/mhnooza
>> Janet US
>>
>>
>> Wow, now that is some gorgeous skin, what kind of wood did you use?
>>
>> apple with a smidge of hickory
>> Janet US
>> -
>> Nice combination, sweet with savory!-
>>
>> Exactly! The hickory is there in the background adding a little
>> backbone.
>> Janet US
>> -
>>
>> One thing to try, if you have a source, Pecan wood.
>>
>> It is super mild, no acrid taste, but has a unique sweet nuttiness to it
>>
>> that simply rules.
>>
>> Maple is also fun with poultry, the flavor marries well.
>
> Never heard Pee Can wood desribed as being super mild.

Ah but it is!

> Its a kissing
> cousin to hickory and leans toward that end of the spectrum regarding
> assertiveness. The best flavor comes from the nutshells. .

It is a balanced and low acridity factor wood.

The other end of that spectrum would be Mesquite.