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Re: Turkey roasting fire on Christmas day, smoking method.

From the WFO board

Posted by Rado (144.134.149.56)

In Reply to: Re: Turkey roasting fire on Christmas day, smoking method. posted by Maurice

Maurice,
I always use small stainless steel self-standing thermometer for roasting or baking, it shows me accurate inside atmosphere reading.
The little flame from embers caught up from under the ash, as soon as the oven gets blocked with the door it dies. After heat up I had to wait till the temp. dropped down and then put turkeys in.
At the last 45 minutes of roasting when birds are uncovered for browning, embers under the white (salt and pepper) ash make a little piece of tree branch smoke (with the closed door) in about 2-3 minutes to give that nice smoking flavor. Every day is good for poultry! With baking or smaller chickens I can reload the oven if doing more out of one heat up.

Re: Turkey roasting fire on Christmas day, smoking method.

by Rado Hand on Google+

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