• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
  • Big Book of BBQ Tricks
  • Resources
  • Free E-CookBook / Newsletter
  • Smoking Meat 101 Book
  • BBQ Blueprint Book
  • Electric Smoker Cookbook
  • Wood Pellet Grill Smoker Book
  • Temperature Guide
    • Seafood
    • Pork
    • Poltry
    • Beef
  • About Me
  • Shop
  • Sitemap

Barbecue Tricks

BBQ Tips and Tricks

smoked

November 15, 2012 Featured

Smoke Fried or SmoFried Turkey Recipe

I first heard of a SMOKE fried turkey about a year ago when Jack Waiboer mentioned it in discussions on frying turkey.   It went something like “You wanna try something REALLY good ya gotta smoke fry a turkey.”

I haven’t been able  to get it out of my mind so I set up shop for us to demo the making of what Jack calls a “SMO-Fried” turkey for http://GrateTV.com.  I now know it’s as good as it sounds and – although it may be double the work – it’s not really very difficult.

It’s worth another reminder – don’t burn down the house… ask Jack about his old garage door.

Here’s the Deal:

Smo-Fried turkey is a natural progression combining 2 of the most popular ways to cook a turkey. It?s really quite simple, smoke or grill the bird then drop it in hot grease to finish off the cook and crisp up the skin. Please be very careful. Hot grease, liquids, and fire mixed together can spell disaster if you don?t put safety as your top priority! Trust us we call it the garage door killer from personal experience.

Smo-Fried Turkey

Ingredients:
10 bs. Turkey, completely thawed.
3 Gal Oil

Injection:
Equal parts butter, hot sauce (we used Texas Pete wing sauce), white grape juice,
Rub: Tony Chachere’s,

Directions:

Inject turkey breast from inside cavity, legs and thighs from outside. Rub under skin, on top of skin, and inside of cavity.
Smoke over hardwood coals and chunks at a settled temperature for at least 2 hours.

Finish turkey in a 325- 350 degree, preheated turkey frying apparatus, until done. 170 degrees in deep thigh. Takes about 30 mins. Let rest, carve, then serve.https://barbecuetricks.com/wp-content/uploads/2012/11/turkeya.jpg

Print
Smoke Fried or SmoFried Turkey Recipe

Smoke Fried or SmoFried Turkey Recipe

Ingredients

  • 10 bs. Turkey, completely thawed.
  • 23 Gal Oil
  • Injection:
  • Equal parts butter, hot sauce (we used Texas Pete wing sauce), white grape juice,
  • Rub: Tony Chachere's,

Instructions

  1. Directions:
  2. Inject turkey breast from inside cavity, legs and thighs from outside.
  3. Add Rub under skin, on top of skin, and inside of cavity.
  4. Smoke over hardwood coals and chunks at a settled temperature for at least 2 hours.
  5. Finish turkey in a 325- 350 degree, preheated turkey frying apparatus, until done.
  6. Takes about 30 mins.
  7. Check temp. for 170 degrees in deep thigh.
  8. Let rest, carve, then serve.
3.1
More Recipes at BarbecueTricks.com

May 8, 2011 Featured

The Best 10 Tips for Smoking Meat and Using BBQ Smokers

smoked meat

Smoke Is Good

By Luther Caddell

In the near future the seasons will change and spring & summer will be here once more. Accordingly, the chance for relaxing outdoors and igniting the grill is just around the corner. You, as a your family’s skilled grill expert, are expected to cook up some mouth-watering, delicious grub. Relax, we are on-the-spot to lend a helping hand. Thus, the most helpful ten pieces of advice for smoking food and grilling with BBQ smoker grills. this advice is certain to have your meals worshiped by all.

Plenty guess that smoking food can be an awfully arduous and daunting affair. Smoking food is something that everyone can pull off. But few have the perseverance for. firstly, you need the right equipment. You have your pick of a wood smoker, charcoal, electric or gas smoker A modest upright smoker may be priced at less than fifty dollars online. However you Will not be capable of using it for much food.

Finally for the ten tips:

1. When you originally shop for your portions, go over with the butcher how long to smoke and grill and also what kinds of wood they suggest. They ARE the meat professionals and can give you helpful guidance.

2. You have got to carefully pick the flavor of wood you will grill with. There are available a few great cooking chips. Apple, Alder, Cherry, Hickory, Maple, Oak and Pecan and even more. An individual Wood chip contains its peculiar unique taste, thus select intelligently as which wood would compliment the meat the greatest.

3. As you are setting up the barbecue smoker grill you will need to build your fire pile on one side and position the food on the other side as far as you can do from the embers. Try to remember smoking your food is all about cooking the meal at a very,very slow pace. Consequently causing the great flavor to go completely within the food.

4. When you are using coal, it sometimes takes forty five minutes to burn down before you can rest your food in the grill. Thirty minutes for a self lighting charcoal. You should always use brand-new coal.

5. Leave all the fat on the food as you are smoking and grilling meat. It will up the great flavor to the food and this fat melt off into the pit or grill.

6. Keep the heat low in your smoker. This will usually serve to keep the portions tasty.

7. There should not be any flames as you are smoking your meat. If it flares up, take off the food and increase the rack distance above the flames. Or, spray down the flames using water.

8. As you smoke make sure to get a sear on the meat. Don’t flip it over till the surface is a crisp dark brown or almost black.

9. Before serving briskets, roast turkeys or chickens, allow the meat to sit and rest for 5 minutes before serving. Serve steaks and pork chops right after cooking.

10. Don’t leave your meat to remain in the smoker when it is done or it will dry out.

OK finally,, always remember to cook more than you intend to eating for one meal. Due to your great cooking, all are certain to return for more than two servings. And so, put your smoker grills, BBQ smokers and electric smokers to full use. Undoubtedly, everybody loves smoked and grilled meat.

in order to discover the smoker grill BBQ chefs are raving about check out these popular [http://bestbbqsmokergrills.com]BBQ smokers.

Article Source:  The Best 10 Tips for Smoking Meat and Using BBQ Smokers

April 21, 2008 Recipes

SMOKED EGGS:

Gotta hand it to the Hogwild Barbecue Blog…

They came up with a cool idea for smoking an egg.

Whole. Un-cracked.

They smoked it extra low – about 160 degrees for about an hour.And even that they say may be a bit over done. The smoke really DOES penetrate the shell too.They say if you like hardboiled eggs you’re sure to dig this trick. Imagine THAT kicking up your deviled eggs!

Click HERE and see the steps they took.

Primary Sidebar

Welcome To BBQTricks!

Hey Y'all... Thanks for stopping by. I'm Bill West. I blog about BBQ and occasionally country music. When it comes to BBQ I try to find solid time saving tips and tricks to make the grilling life a bit easier. It's life hacking for the backyard cooker. Read More…

Your Gateway to Barbecue Information

This site is a member of The Smoke Ring BBQ Webring A linked list of BBQ websites

Next BBQ Site - Next 5 BBQ Sites - Prev BBQ Site - Random BBQ Site

Join the BBQ ring or browse a complete list of The Smoke Ring BBQ Webring member's BBQ sites

If you discover problems with any of The Smoke Ring BBQ Webring sites, please notify the Ringmaster

fb

Footer

DISCLOSURE:

Posts on this site may contain affiliate links. If you purchase something via one of these links you won’t pay more but the site operator gets a small commission. Or as I like to call it: “beer money.”

Copyright © 2025 — Barbecue Tricks • All rights reserved.