I will be smoking a turkey for T-day. The outside temp. will be in the mid 30's.

How will this affect cooking time? Should I make any changes in the method? Any rubs sugested?

Thanks

Fritz

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quote:

Originally posted by fritz:
I will be smoking a turkey for T-day. The outside temp. will be in the mid 30's.

How will this affect cooking time? Should I make any changes in the method? Any rubs sugested?

Thanks

Fritz

I'm assuming you're using a WSM? You might need a little more fuel for the cook but if there's little or no wind, it shouldn't affect the time once you get the pit up to temp. If you're using the MM, starting with more lit coals is recommended (i like to go with 15 or so lit and i use a bbq guru).

As far as rub suggestions, if 50 people respond, you'll get 50 different answers. I like to keep it pretty simple..

Welcome to the board.

Bill

Thanks Bill. Indeed a have a WSM. I've smoked a bird before with the Minion and all went well, but that was with outdoor temp at about 80*. I remeber reading that you may have to start with a bit more lit coals for colder weather and 30ish degrees temps is within the realm of smoking with the WSM. I'll start with a few more lit coals.

Thnaks again.

Fritz

Fritz,
I will echo what Bill said about needing a few more lit coals. Wind is the major factor. I have cooked in the cold before without any issues but I cooked in the cold with wind the other night and I had a hard time with the temps until I made a wind break. You may want to have a wind break ready. It does not have to be complicated. I used a couple of plywood sheets that were cut down to size.
Lance

I'm also gonna be cooking w/ temps in the mid 30's tonight "Wed". I'm not very worried about it as the wsm has the 3 drafts on the bottom that will keep fire hotter the more I crack them open. Wind would be mainly my concern but didn't here you mention windy conditions. I'd just prepare smoker as you always do then adust vents accordinally.

Fritz, I'm no turkey expert here but can give a tip that has produced good result for me in the past. I just rubbed the bird down in mayonaise then hit it heavily w/ some black pepper before placing on smoker. The mayo has plenty of oil in it and keeps it moist thus gives it a nice brown coating.

Ah Mayo. Interesting. I'll have to try that sometime. Does it work well with a rub?

Fritz, I guess I mainly thought of the rub being just the mayo and black pepper and maybe some cajun type seasoning. The mayo acts like a glue to hold the black pepper and/or cajun type seasoning while keeping bird moist. Mayo has tons of oil in it and does very well on baked whole chickens as well! Just rub it in all over turkey or chicken then season.