Garbage Can Turkey Smoker

Step 8 Enjoy turkey

You are shooting for an internal temperature of 165F in the deepest part of the turkey, which you can check with a meat thermometer. Don't check too often, or you will interfere with the cooking process. The 30 minutes per pound rule is really a minimum, at which point you should start checking the temperature.

If you have trouble reaching the appropriate temperature and are running out of time, you could finish it off in the oven as you would a standard turkey. This will still keep most of the flavor, but should be avoided if possible.

Once it has reached the appropriate temperature, take it out and unplug the hot plate.

Then, dig in. But try to save some - this smoked turkey made some of the tastiest turkey sandwiches we've ever had.

Comments

[srteach]

Mounting or placing the can on a flat metal plate (or with the edges turned up) in an inverted position would simplify the replacement of the chips. Build a rack for the turkey that fits under the inverted can. Make a handle for the top (inverted bottom), place the thermometer in the top (inverted bottom). Lifting the can will allow easier one person access, keep heat and smoke (don't have to remove the entire can body). Smoke flow can be increased with a 1/2 inch or smaller hole in the top (inverted bottom) of the can, and an even smaller hole by the chip plate/burner. A damper on the lower hole can be used to control heat loss. @radarguy... smoking ribs is the same process. Soaking the chips and brining is essential. You can add liquid smoke during brining, though I don't. Brining formula are available on the internet. You can brine quicker with a vacuum machine (3hrs vs. 9hrs).

[radarguy]

A very nice job! I enjoyed each and every step. I am looking forward to trying this. I think I would figure a removable window along side the chips tray so that I could pull out the tray to change the chips. It may take running the all-thread all the way across the can. Next can you tell us how to smoke ribs? Yummm!!!