The ability to run the smoker for a set amount of time (plus the relative reliability of the temperature control) meant we could actually “set it and forget it.” Most pellet-fed smokers have more variables in temperature and a greater likelihood of failure in a protracted smoking session. The set time might be useful for smoke chefs who like to monitor their meat’s temperature by hand and from different locations on the meat and are comfortable with the art of smoking as well as the science. We could see this being particularly appealing for recipe-followers. Target meat temperature mode runs the machine at a set temperature until the built-in meat temperature probe reaches the desired temperature. The unit has two main modes of operation: You can either target a meat temperature or set a specific amount of time. The ability to run the smoker for a set amount of time (plus the relative reliability of the temperature control) meant we could actually “set it and forget it,” unlike with most pellet-fed smokers. The Char-Broil maxes out at 275 degrees, and it struggles to keep temperatures that high, so this unit only works on the road if you’re happy just smoking low and slow or if you have a separate grill option. Most pellet grills can crank up to 450 degrees, which is more than you need for searing up hot dogs, fish, and burgers. This smoker’s main limitation as a travel option is the same one that we faced at home: the lack of a high-heat option. Additionally, its shape (rectangular with rounded corners) fits into cars and trucks with less fuss than awkwardly shaped barrel pellet smokers, with their legs on the bottom and attachments hanging off their sides. It’s much more mobile than many other so-called “portable” smokers.Īt just over 50 pounds, the Char-Broil Deluxe is equipped with a handle and built-in wheels that made it easy for us to maneuver. While it isn’t advertised as a travel/tailgate smoker, the Char-Broil Deluxe Digital Electric Smoker could easily be taken tailgating or camping. Looking for a little extra touch of heat this Thanksgiving? Be sure and check out our Sweet Heat Cajun Spatchcock Turkey recipe to spice up your holiday meal.The Spruce / Justin Park Portability: A Lightweight Option Serve to your guests, and, most importantly, enjoy! BRING THE HEAT Once the turkey has reached the desired internal temperature, remove it from the grill and let cool for about 20 minutes. Suggested pellet flavors: Pitmaster's Choice, Apple, Pecan, Cherry or Hickory 4. Leave to cook until the breast and thigh meat internal temperature has reached 165°-170☏ Once ready, place it on the smoker and place a temperature probe or digital meat thermometer into the deepest part of the breast.
Char broil smoker recipes for smoking turkey skin#
Coat the outside skin of the bird with your desired seasoning, whether that’s your favorite from the store, your own home blend or what came with the brining kit.Īfter your turkey has been completely prepped, start your Pit Boss® Grill and Smoker and set it to 275☏. SMOKIN’ THE BIRDĪfter the turkey has been brined, rinse it with cool water and pat it dry. We strongly recommend completing this process the night before you plan on preparing your meal. Close the bag and refrigerate for 1 hour per pound of turkey. Carefully add this to one gallon of cold water and place into the bag with the turkey.
To brine your turkey, add the brining mixture and four cups of water in a saucepan and bring to a boil. A good brining kit comes equipped with a bag to put everything in, a brining mixture and seasoning for the turkey. Without getting too deep into the weeds, the brine helps turkey, a traditionally lean meat, retain fat content while it is cooking and prevents it from drying out.Ī brining kit makes this process incredibly simple. Brining is essential for your turkey to maintain moisture and become juicy and tender during the smoking process. The next step in your Thanksgiving adventure is to brine your turkey. For this recipe, which calls for a 12-14 turkey, you should allow for three to four days for it to completely defrost. The general rule of thumb is to allow 24 hours of thaw time in the refrigerator for every five pounds your turkey weighs. The first and among the most important steps in smoking our turkey will be to make sure your bird isn’t frozen.
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