Turkey Tutorial vol. 1 - Old Smokey Electric Smoker
The Old Smokey Electric Smoker is an excellent choice for cooking a turkey. The meat will be the most flavorful and tender you've ever had.
Here's our tips on getting great results:
Choose the Right Size Turkey
The Old Smokey Electric Smoker is 15" diameter. A 15 pound turkey will fit easily, and a good customer told us his 22 pound turkey fit with just a little room to spare. Here's a 14lb beauty (size 13" x 9"), fresh and ready to go:
Coat with Olive Oil or Butter
After the turkey is washed and patted dry, you'll want to coat it with olive oil (see our excellent Antonio Celentano line) or butter so the rub or whatever seasoning you use will stick better. In the picture below, we used bacon grease. That proved to be a great choice.
Season, and Get Creative
Now that the turkey is oiled, it's time to add seasoning or rub. We like the Big Ron's line, but there are many great choices. Salt and Pepper works great too. And here's your chance to get creative. There's a big space inside the turkey. Fill that with onion? Peppers? Potatoes? Spices? Sausage? Whatever you can think of is going to be good. Remember - you don't need a whole lot of things. One good idea that is well executed will bring amazing results.
Put the Wood Chips in the Electric Smoker
There's a little bit of an art to this. The pile of chips will take a while to light up. The singles set out by themselves will light up right away. This lets you time the release of smoke and keep it constant across the duration of the cooking.
Put the turkey on the lower (smaller diameter) rack of the Electric Smoker. The top rack will be fine for ears of corn, or potatoes, onions or anything else under 4" tall. In our example, we're just cooking a turkey.
Since this house had a nice Rosemary plant just outside the kitchen - we added a couple of sprigs.
Load it up, plug it in and go!
A perfect fit. Put the cover on, plug it in and go set the table. Start off with the control on high. Take note of the time you started though!
Two Hours in
not ready yet, but there is great progress. As you can see, the skin is shrinking away. That's normal in the Old Smokey Electric Smoker.
Three Hours, and We're Ready!
It's cooked. Time to let it rest a bit while you make final preparations. Turn it down to 1/3 or 1/4 for another 30 minutes. After that, if it's not yet time to serve, turn the dial all the way to low, or "keep warm".
Falling Off the Bone
It's hard to overcook the food in the Old Smokey Electric Smoker. The meat won't burn or dry out, it will just stay tender and fall off the bone.
Gravy if You Want It.
Here's what collects in the Drip Pan. It's a great start for gravy. Just another reminder that you don't put water in the pan before cooking anything. There'll be plenty of liquid in there afterwards.
Rested and Ready to Eat
Here it is after resting at the lower temperature setting and after a few minutes in the kitchen. This isn't a presentation bird, you'll want to cut it up before serving it, but just wait until you taste it! This turkey is juicy and tender all the way through. The flavor is perfect. Get the knives ready!
The Wood Chips Did Their Job
See how they are all charred? They provided the smoke flavor during the full time of cooking. It only takes a little bit of wood, and a relatively short cooking time. That's the magic of the Old Smokey Electric Smoker.
Followed this recipe and Turkey was delicious. Question do you have a recipe for Boston Butt using electric smoker. Thank You
@JBarlow. There’s no reason to change if what you are doing works! The Old Smokey Electric Smoker responds well to experimentation. There are MANY great ways to use it!
@Betty – The Old Smokey Electric Smoker comes with Mesquite chips, and that is what we used in the pictures. We offer Apple, Cherry, Pecan and Maple as other options.
And you are on the right track. Always start on high for 20-30 minutes to get the wood chips to start smoking. Keep doing what you are doing. Turning it down will extend the cooking time. The basic set-up is the same, we just couldn’t get the old style of temperature control anymore so we had to change. We liked it too! Make sure the lid is on tight, as that will keep moisture inside and lessen the chance that any food will dry out.
Thanks for the tips, I will let you know after Thanksgiving.
One more question, this newer smoker model I have now has the High, Medium and low gauge whereas my former ones had high for 30 minutes then turn down to five. What is the best way to set this temperature, high all the time cooks too fast and dries out, I am trying 30 mintues, then turn down to Medium for the duration. This seems to work better but I haven’t tried anything as big as a turkey yet. There were no instructions as to the way to use this thermometer. I like the old one best. Thank you for any help.