Fat_Bob
Depends on how much smoky flavor you want and what smoker you have and temp. In the pk100 you can get light smoke flavor in around 45 minutes. I went for 2 hours because I like that extra smokiness. A good rule of thumb is. When the cheese starts to sweat you are done
smoking a 22 lb turkey
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Perfect temp for maximum smoke flaver without to much drying out on a 22 lb turkey? Thanks for any help
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twigg267 Depends on what you are seasoning it with and if you injected it with a seasoning that has phosphates in it or not. A lot of people do 225 the entire way and if you injected it that really should be okay as that will keep it from drying out. If you have the time try the below. I would still recommend that you follow that either way but a 22 lb turkey is gonng take a very very long time with this schedule, somewhere above 10 hours!
1 Hour at 150Ā° with no smoke or humidity
1 Hour 160Ā° and begin smoking and adding humidity
175Ā° until internal temperature reaches 165Ā° (Figure 1/2 hour for each lb of turkey)
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