How To Smoke Turkey In A Char-Broil Charcoal Smoker

Smoking Turkey in a Char-Broil Charcoal Smoker

Smoking a turkey in a Char-Broil charcoal smoker is a delicious way to infuse rich, smoky flavor into your bird. Whether you’re a seasoned pitmaster or a novice griller, this step-by-step guide will help you achieve juicy, flavorful results that will have your guests coming back for more.

Preparation

Before you even think about firing up your Char-Broil charcoal smoker, it’s important to properly prepare your turkey. Here’s what you’ll need:

• 1 whole turkey
• Olive oil or melted butter
• Salt and pepper
• Your favorite poultry rub or seasoning blend

Once you’ve gathered your ingredients, it’s time to prepare the turkey. Start by patting the bird dry with paper towels, then brush it with a thin layer of olive oil or melted butter. This will help the rub adhere to the skin and promote browning during the smoking process. Season the turkey generously with salt, pepper, and your favorite poultry rub, making sure to coat both the exterior and the cavity of the bird. For an extra flavor boost, consider adding some aromatics like onion, garlic, and fresh herbs to the cavity.

Setting Up Your Smoker

Now that your turkey is prepped and ready to go, it’s time to set up your Char-Broil charcoal smoker. Follow these steps to get your smoker ready for action:

1. Fill the charcoal chamber with your favorite charcoal briquettes or lump charcoal.
2. Light the charcoal using a chimney starter or electric starter, allowing the coals to ash over before carefully transferring them to the charcoal chamber.
3. Place a disposable aluminum drip pan filled with water or your preferred liquid (apple juice, beer, or a combination of aromatics and liquid) on the lower rack of the smoker to help maintain moisture and catch drippings.
4. Adjust the vents on the smoker to achieve a steady temperature of 225-250°F.

Smoking the Turkey

With your smoker up and running, it’s time to introduce the turkey to its new home. Follow these guidelines for a successful smoking session:

• Place the seasoned turkey on the top rack of the smoker, ensuring that there is enough space around the bird for the smoke to circulate.
• Close the lid of the smoker and resist the urge to peek! Maintaining a consistent cooking temperature is key to achieving perfectly smoked turkey.
• Plan for approximately 30-40 minutes of smoking time per pound of turkey, but keep in mind that every smoker is different, so it’s best to rely on a reliable meat thermometer to determine doneness.
• For added flavor, consider adding wood chunks or chips to the charcoal throughout the smoking process. Fruit woods like apple and cherry are excellent choices for poultry.

Final Steps

Once the turkey has reached an internal temperature of 165°F in the thickest part of the thigh and the juices run clear, carefully remove it from the smoker and transfer it to a cutting board. Allow the turkey to rest for 20-30 minutes before carving to allow the juices to redistribute, resulting in a moist and flavorful bird.

Now that you’ve mastered the art of smoking turkey in a Char-Broil charcoal smoker, it’s time to gather your friends and family and enjoy the fruits of your labor. Whether it’s Thanksgiving, a summer barbecue, or just a weekend cookout, your perfectly smoked turkey is sure to be a hit!

Remember, practice makes perfect, so don’t be afraid to experiment with different seasoning blends, wood varieties, and smoking times to find the perfect combination that suits your taste. Happy smoking!