How long does it take to smoke a turkey on a BBQ pit?

How long does it take to smoke a turkey on a BBQ pit?

Place a handful of smoking chips over the warm coals and place the bird on the top grill grate, above the drip pan. Cover the grill. Smoke for 5-6 hours.

How long does it take to smoke an 18 pound turkey on a pellet grill?

Pellet Grill Turkey Cooking Time Allow the turkey to smoke in the pellet grill for about 2½ to 3 hours. Increase the temperature to close to 300°F. Cook for another 3½ to 4 hours depending on your turkey’s size, or until the internal temperature of the thickest part of the breast is about 165°F to 170°F.

What smoker do the BBQ Pit Boys use?

BBQ Pit Boys / Sunterra Colossus 48-Inch Offset Charcoal Smoker – 2401.

How long do you smoke a pre smoked turkey?

Put the turkey into the smoker and smoke for 30 to 40 minutes per pound, or until an instant read thermometer (or stay-in-the-bird probe thermometer) reads 160°F in the thickest part of the breast meat.

Should I use a water pan when smoking a turkey?

Using the water pan will prevent flareups, since it will catch the drips. However the pan of water will also cause the smoke chamber humidity to be high, which will give the turkey rubbery skin. That’ll catch the juices, and still allow the turkey to be smoked as usual.

What is in barbecue Pit Boys SPG?

SPG was created at the Mother Pit & really needs no introduction. Just put your BBQ shoes on & season just about anything with this salt, pepper, garlic classic BBQ seasoning.

Can you smoke an already smoked turkey?

Our turkey breast was already pre-cooked/smoked. First, we want to rub the bird down with some vegetable oil and our All Purpose BBQ Rub. Heat the smoker to 250 degrees and throw it on indirect heat with some mesquite wood chips. You must remember the number one complaint about turkey is that it is DRY.

Can I smoke a fully cooked turkey?

Yes you can smoke both the ham and the turkey. They are fully cooked so you are basically just warming them up. If you do this in the smoker you will get a very nice smoke flavor on the meat. I like to warm them up at a low heat around 225 so it gets that extra smokey flavor and it shouldn’t dry out.