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downing.martinc

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Reviewed Honey Brined Smoked Turkey

Oct 1, 2013 in Food Network Community Toolbox on FoodNetwork.com

I would like to post that the smoking that I have done has yielded a result that most fowl only acquire the smokiness flavor during the first hour of cooking. It is critical to keep the smoke flowing for that first hour. Once the coating or bark forms, that's all the smoke flavor that is going to be absorbed. Tried several ways, save the chips. Us"

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