This Savory Baked Beans Recipe Uses 3 Types of Beans for Added Taste and Texture

When it comes to a good baked beans recipe to pair with barbecued or grilled meats, some folks like their beans sweet, while others prefer more of a chili-based flavor. Either style can be mild, spicy or somewhere in between.

Me personally? I like my barbecue baked beans sweetened with brown sugar, molasses and punctuated with my signature BBQ sauce.

To be sure, there are plenty of good baked beans recipes out there. The one I'm featuring here uses three different types of beans: pinto beans, black beans, and canned baked beans which are usually made from navy beans. The addition of the pinto and black beans add additional color, texture, and flavor.

Now I admit that I didn't think of this recipe on my own. A friend of the family had us over for some BBQ and she served these beans. Man, they were some of the best barbecue baked beans I ever had. I begged her for the recipe, which she eventually gave me. Now I'm sharing it here with you.

Baked Beans Recipe

Prep Time: 30 min
Cook Time: 1 hour 30 min

Total Time: 2 hours

Ingredients:

• 1/2 pound bacon
• 1 large onion, chopped
• 1 medium red bell pepper, chopped
• 1 medium green bell pepper, chopped
• 1 40 oz can Bush's Baked Beans, partially drained
• 1 30 oz can pinto beans, drained
• 1 30 oz can black beans, drained
• 1 cup BBQ sauce
• 3/4 cup brown sugar
• 1/2 cup molasses
• 3 Tbls Worcestershire sauce
• 1-1/2 Tbls honey mustard
• 1/2 Tsp black pepper, freshly ground

Directions:

1. Preheat oven to 375 degrees. Fry bacon in deep skillet until crisp. Set bacon aside.
2. Saut onions, bell peppers in bacon grease, drain, set aside.
3. In a large bowl, mix together beans, BBQ sauce, brown sugar, molasses, Worcestershire sauce, mustard, pepper, crumbled bacon, and sauted vegetables.
4. Pour ingredients into a 9x2x13 casserole dish. Bake covered for 1 hour and then bake uncovered for 30 minutes.

Served with macaroni and cheese, collard greens, corn bread, and some BBQ, these beans are even better the next day!

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Easy BBQ Side Dishes You Can Make With Any Meal

BBQ side dishes often conjure up thoughts of summer cookouts and backyard barbecues. That makes sense to me. After all, who toils over a grill just to go sit in a corner somewhere when done and eat a plate o' nothing but meat. Well...okay...I don't do it that often.

Great side dishes are essential to the whole BBQ eating experience. It's like when we used to go to McDonald's back in the day - you always got a burger, fries and a Coke. No matter what burger you chose, or even those dreadful faux-chicken nugget thingees, you HAD to get fries and a Coke with it, otherwise you may as well have gotten nothing. And these are pre-value meal days I'm talking about here.

The point is this: You can have great barbecued meats, but the overall impression of your barbecue can take a hit if your sides aren't stellar as well. Why? Because folks look forward to great sides with their Q.

Now unless you've inherited some wonderful family recipes for side dishes, the only way you're gonna get good at making them is by...making them. It's pretty much like anything else in life - you get good at it by doing it.

The great thing, though, about these side dishes is that you don't have to wait until you're throwing something on the grill to prepare them. Your typical barbecue sides also pair well with your everyday meals.

Baked beans, macaroni and cheese, collared greens, potato salad, cole slaw, corn on the cob - all classic BBQ side dishes to be sure. But they can and do accompany a wide variety of other everyday entres.

Who hasn't had baked beans and franks or fried chicken with collards and mac-n-cheese? Steak with corn on the cob and a baked or mashed taters is also fairly common at our house, as are burgers or sandwiches with potato/macaroni salad or coleslaw.

...I'm starting to make myself hungry. I hate when that happens.

Anyway. This site is obviously about BBQ. So what follows are still your classic sides. But they go great with just about any other type of main course as well.

BBQ Side Dishes

• Baked Beans Recipe
• Homemade Macaroni and Cheese Recipe
• Collard Greens Recipe

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Smoked BBQ Spare Ribs Using the 3-2-1 Method

BBQ spare ribs are by far the most popular thing I cook on a grill. I never tire of seeing folks getting every shred of meat off the bone and licking their fingers clean of all traces of sauce.

And who can blame 'em? When smoked to tender perfection with a just-right rub or barbecue sauce - maaaan, the juicy, well-marbled meat of BBQ spare ribs is incredible. It just doesn't get any better than that.

I'll level with you, though. I'm still learning and trying new things when it comes to preparing spare ribs. Naturally, some experiments work while others don't. Still, there are a few tried and true methods for making ribs that will never steer you wrong. For me, it's the 3-2-1 method.

It's a very simple formula for preparing spare ribs that we've discussed here before. You cook your ribs:

• 3 hours on the grill
• 2 hours wrapped in foil (in the oven or on the grill)
• 1 hour back on the grill (not wrapped in foil)

Of course, this is not the only way to make great ribs. In fact, I only started using this method a few years ago. I used to smoke my ribs for about 6 hours or so on the smoker, spraying them with an apple cider/vegetable oil blend every 45 minutes during the last 4 hours. If need be, I'd sauce them right before serving.

If I should ever be able to afford a smoker that can hold enough ribs and meat so that I don't have to prepare them in shifts, then I'll go back to using the aforementioned technique. It's more convenient than the 3-2-1 method and yields ribs that are just as good, at least in my opinion.

However, if you find yourself having to prepare a large quantity of ribs - more than you can cook at once - then the 3-2-1 method is ideal. It frees-up your grill for 2 hours at a time to prepare other meats or foods. Plus, foiling your ribs (aka the "Texas Crutch") virtually guarantees they'll be moist and tender.

Here's my recipe for Smoked BBQ Spare Ribs.

Smoked BBQ Spare Ribs Recipe

Prep Time: 1 hour
Cook Time: 6 hours

Total Time: 7 hours

What You'll Need:

• 1 slab of pork spare ribs
• BBQ rub (recipe below)
• 1/2 cup of cooking oil or mustard
• Apple wood chunks
• Hickory wood chunks
• Charcoal
• Barbecue thermometer
• BBQ sauce (optional)

Ingredients for Ken's BBQ Rib Rub:

• 2 tablespoons kosher salt
• 2 tablespoons garlic powder
• 1 tablespoon smoked paprika
• 1 tablespoon chili powder
• 1 tablespoon brown sugar
• 1 tablespoon ground cumin
• 2 teaspoons granulated white sugar
• 2 teaspoons onion powder
• 1 teaspoon white pepper
• 1 teaspoon black pepper

Directions:

Combine ingredients for BBQ rub in a bowl and mix well. Set aside.

Clean your ribs and remove the fell or membrane on the bone side of the ribs (see my cooking pork ribs page for instructions). Rub ribs with cooking oil or mustard and apply a generous, even coat of the BBQ rub on both sides.

Cover your ribs and allow them to come close to room temperature.

Next, get your charcoal started and set-up your grill. You will be cooking with low, indirect heat. If you have a dedicated smoker, this will be a breeze. If not, you need to set-up your grill for the "Zone Method". That means putting your charcoal on one side of your grill and putting your ribs on the side without coals.

If you're not using a dedicated smoker, it's also a good idea to put a drip pan filled with hot water below the ribs. This serves 2 purposes: 1) it catches the drippings from the rendering fat as the ribs smoke, which prevents any possible flare-ups. 2) It creates moist heat, like a meat sauna, which will help tenderize your ribs and prevent them from drying out.

You want your grill to get to 225F - 240F (you'll need a barbecue thermometer for this). Once you've reached that temperature, place a chunk of hickory and a chunk of apple wood directly on the coals. Put your ribs on the grill or in your smoker and close the top.

You will need to add 2 wood chunks approximately every 30 minutes and about 12 charcoal briquettes every 45 minutes. You control the temperature inside your grill/smoker by adjusting the intake dampers at the bottom. Leave the damper on your smoker's chimney or in the hood of your grill completely open to allow air flow.

After 3 hours, you're halfway to BBQ spare ribs heaven! Take your ribs and wrap them in two layers of heavy-duty aluminum foil. Be careful not to puncture the foil with any pointy edges of bone or meat. If you like, you can put about 1/4 cup of apple juice at the bottom of the foil. This, however, is optional.

You should now cook the ribs for another 2 hours at 225F. If you can maintain this temperature on your grill, great. If not, put the ribs in the oven at this temperature.

After two hours have passed, remove your ribs from the foil and put them back on the grill for 45 minutes to an hour. If you want, you can sauce them in the last 15-20 minutes, but DO NOT leave them unattended. You've just spent hours making these heavenly BBQ spare ribs - you don't want to accidently burn them.

Once your ribs are done, take them off the grill and let them rest for 10 minutes. This allows the juices to redistribute throughout the meat so that it will be even juicier. After that, slice and enjoy!

If you have any questions or comments about this recipe for BBQ spare ribs or anything else on my site, please leave a comment below. Thanks!

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Restaurant-style Korean BBQ Recipes You Can Make At Home

Kalbi From My Korean BBQ Recipes

Fortunately for us home cooks, great Korean BBQ recipes are easily accessible. There are TV programs, cable shows, books and websites all dedicated to featuring authentic Korean barbecue.

I do enjoy the atmosphere and dcor of a good Korean BBQ restaurant, though. As a kid I lived two blocks from one. It was on the corner and it seemed so mysterious with its cryptic writing and red double doors that were never open and inviting.

Oh but the delicious smells that would often waft through the air from its kitchen. My mom and I swore we would go there one day - like kids who made a pact to investigate some spooky old house. And we finally did, too. When we visited the restaurant (my brother was with us), the proprietor seemed quite surprised to see a neighborhood mom and her two sons patronizing his establishment.

"You eat Korean food??", he asked us several times in his wonderfully polite manner and limited English. My mom and I still laugh about that to this day. The coolest thing, though, was cooking our meat on that table-top hibachi/grill! I'm gonna get me one of those one day, so help me... Anyway.

I have several Korean BBQ recipes that I'd like to share with you, but the one I'm featuring here is known as Kalbi or Galbi. It's made from thin-sliced beef short ribs that have been marinated and grilled. This cut of meat is also known as chuck short ribs or flanken short ribs.

My local supermarket stocks these ribs fairly often and I buy several packs when they do (if they're Choice grade). You shouldn't have any trouble finding them. If you do, check your local Asian grocery stores. The Korean markets I frequent always carry them, even if they are a bit pricey. They're always of good quality, though.

Featured Korean BBQ Recipes: Kalbi

Prep Time: 8 hours
Cook Time: 6 min

Total Time: 8 hours and 6 minutes

Ingredients:

• 4-6 lbs flanken short ribs
• 1-1/2 cups soy sauce
• 1/2 cup sugar
• 1/4 cup sesame oil
• 4 garlic cloves minced or smashed
• 1 small onion sliced
• 3 green onions chopped
• 2 tbls roasted sesame seeds
• 1 tbls fresh ginger grated or minced
• 2 tsp red pepper flakes

Korean Short Ribs Marinating

Directions:

1. Combine all ingredients in a bowl and mix together.
2. Put the short ribs in a non-reactive container or plastic freezer bag and marinate them in the refrigerator for at least 8 hours. Make sure marinade is covering the meat. Flip the meat over after four hours to make sure all pieces marinate evenly.
3. At the end of 8 hours, remove the meat from the refrigerator and the marinade and let it come close to room temperature (approximately 45 min.).
   
   (Note: I like to put the leftover marinade in a pot and boil rapidly for about 10 minutes to reduce it a bit. Stir it frequently or it might burn due to the high sugar content. After boiling, let the sauce simmer until your meat is cooked. You can then serve some of the sauce over your rice or use it in your vegetable stir-fry).
4. While the ribs are coming to room temperature, start your coals and get your grill going. You're going to cook the meat quickly over high heat, so you want your coals really hot -- around 400F.
5. Once your coals are nice and hot, oil your grill grates so the meat won't stick. Add the short ribs and cook 3 - 4 minutes per side, turning once.

Once the meat is done, remove it from the grill and let it rest for 5 minutes. Now serve with sticky rice and veggies and enjoy!

(Mary, my co-worker makes Kalbi, too. I may have to pay her royalties for this picture, though).

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Homemade Macaroni and Cheese Recipe

A homemade macaroni and cheese recipe that everyone thinks is the "best ever" probably doesn't exist. There's just too much variation in what people like and, as the saying goes, there's no accounting for taste.

Still, if a recipe yields mac-and-cheese that's creamy with good texture and flavor then it's a winner in my book. Is this homemade macaroni and cheese recipe as good as your mom used to make?

Well, that probably depends on your mom. If she's Paula Deen then maybe you've had better. Otherwise I'm gonna say "Yeah" - this recipe is as good as mom's. And if it ain't, then a small tweak here or there will probably do the trick.

Now I've got about 3 different ways to make mac-and-cheese. One thing I usually do is add a can of cheddar cheese soup to the recipe. Sometimes I'll use Velveeta. Some folks (like my wife) consider using "artificial" cheese to be sacrilegious. Maybe it is. But it doesn't make my homemade macaroni and cheese recipe any less "homemade".

I use cheddar cheese soup or Velveeta because it makes the dish more creamy. And when I say "creamy", I don't mean soupy or runny. It just gives the dish a consistency I prefer. No one likes dry mac-and-cheese...at least I don't think anyone does.

For the sake of purists (like Mrs. Booker), this is my homemade macaroni and cheese recipe that does NOT include cheddar cheese soup or Velveeta.

The Egg vs. No Egg Debate

Another ingredient in this recipe, which is quite common actually, is egg. Eggs in your mac-and-cheese help with the binding of the ingredients. If you have enough cheese and milk to egg ratio, your mac-and-cheese will be creamy with a "very slight" yet smooth custard-like texture.

But if you do add eggs without using enough cheese or milk (especially milk), then you'll end up with scrambled eggs in your mac-and-cheese.

To satisfy my curiosity regarding this egg vs. no egg debate, I prepared my homemade macaroni and cheese recipe with and without egg. Prior to cooking, there was a noticeable difference in appearance once all the ingredients were put together.

This Mixture Contained 2 Eggs

This Mixture Did NOT Contain Eggs

As you can see, the pre-cooked mac and cheese mixture that contained eggs (top picture) had more volume in terms of cheese sauce covering the noodles. The version without eggs (bottom picture) contained less, with more of the macaroni noodles being exposed.

There was a very slight difference in appearance after cooking as well.

The lack of eggs made the cheese sauce in the no egg version a bit more smooth in appearance. The egg version was creamy as well. However, as mentioned earlier, it had a very slight custard-like consistency.

It's worth noting, however, that as each version approached room temperature you could no longer tell them apart. The lack of heat to keep the cheese melted created a more custard-like texture in both versions.

What about taste, you say?

Well, there was also a slight but noticeable difference in taste between the two versions. I really don't know how to describe it. The egg version just seemed to have a bit more flavor. Perhaps its binding qualities help merge the flavors in some way. All I can say is that it had a slightly better flavor to me.

Without any further adieu, here's my homemade macaroni and cheese recipe...

Ken's Homemade Macaroni and Cheese Recipe

Prep Time: 30 min.
Cook Time: 45 min.

Total Time: 1 hour and 15 minutes

Ingredients:

• 2 cups uncooked large elbow macaroni
• 16 oz sharp cheddar cheese
• 4 oz monterey jack
• 4 oz Kraft Philadephia Neufchtel cheese*
• 2 cups of milk
• 4 tbls butter
• 3 tbls flour
• 1 tbls garlic salt
• 2 tsp black pepper
• 1 tsp dry mustard
• 2 eggs
• paprika to add a bit of color

*(Sold with the regular cream cheese. Says "1/3 less fat than cream cheese" on label. Neufchtel cheese is softer and more creamy than regular cream cheese.)

Directions:

1. Preheat oven to 350F. Cook macaroni according to directions on package. Drain.
2. In a saucepan melt butter over medium heat. Gradually whisk in flour to make a roux. Slowly add milk, stirring constantly. Add garlic salt, pepper, and dry mustard to roux. Continue stirring.
3. Next, stir in cheeses and cook over low heat until cheese has melted and sauce is nice and smooth.
   
   
4. Put macaroni in a large casserole dish and pour sauce over macaroni. Stir well and let cool for about 10 minutes.
5. Lightly beat two eggs and add to the macaroni and cheese. Mix thoroughly.
6. Sprinkle a little paprika on top for coloring and bake at 350F for 40-45 minutes. When done, let rest for 5-8 minutes before serving.

(Updated 6/19/2012)

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A Collard Greens Recipe for Special Occasions

This collard greens recipe is so good that it's for special occasions ONLY. But that's the dilemma. The recipe is so good you'll want to make it all the time!!

So you know what? You can make this recipe whenever you darn well feel like it. You have my permission.

Me? I love cooking collard greens. Period. I mean I enjoy eating them even more, of course. But cooking them just makes me feel good. It reminds me of southern cooking and southern cooking reminds me of my grandmother. How I do miss her.

Oddly enough, though, I didn't grow-up eating collard greens and cornbread. I didn't like either one as a kid or young adult. Weird, huh? But I love 'em now, I can tell you that much. And my wife loves them, too. In fact, when I make this collard greens recipe, she will often eat the greens cold, right out of the 'fridge.

It's nice when someone loves and appreciates your cookin'.

Like most things I make, I have several recipes or ways to prepare it. It's no different with this collard greens recipe. However, the purpose of this site is to feature BBQ recipes and related dishes that are easy to prepare; I'm not here to show off what a great cook I am...

Did I just lie?

Well, anyway. This is the easy, yet still super delish recipe that I make most often. There is my slightly more complex (and less healthy) collard greens recipe that includes fried bacon, bacon drippings, ham hocks, and red peppers.

I also have a vegan and a no-meat collard greens recipe. The no-meat version does use chicken broth, though. The point is, cooking collard greens can be done in so many wonderful ways! I'll be featuring the aforementioned recipes soon.

Here we go...

Ken's Collard Greens Recipe

Prep Time: 15 min
Cook Time: 2 hours and 30 min

Total Time: 3 hours

Ingredients:

• 5-6 bunches of collard greens
• 1 large or 2 small smoked turkey wings*
• 8-10 cups of water
• 1/3 cup of sugar
• 1/3 cup white vinegar
• 1 onion sliced
• 1 tbls garlic salt
• Lawry's Seasoned Salt to taste
• 1 tsp crushed red pepper flakes

*You can also use a smoked turkey drumstick. You might want to make some incisions in the meat so that it will fall apart quicker, which is what you want.

Directions:

1. Fill large pot with 8 to 10 cups of water. Bring to a boil. Add smoked turkey to boiling water. Cover pot and boil for an 1-1/2 hours.
2. While turkey is boiling, put greens in sink, fill with water and wash thoroughly. Depending on the greens, you may have to do this several times.
3. Remove thickest part of stem from each leaf. Even though the pictures below show the removal of the whole stem, you only need to remove it from about the middle of the leaf down.



(You may find it quicker to remove the stem with your hand. Watch video.)

(Video size: 10 MB)

4. Stack a handful of the cleaned collard greens on top of each other, roll them up and cut in 1-inch wide slices.
   
   (Watch your fingers! My lovely assistant (Mrs. Booker) just held the greens to keep them rolled-up for the photo. She always wanted to be in pictures. Those little hands and 'fangers' can put a hurtin' on you, though! One time she socked me in the arm! Maaaaan... Anyway.)



5. Place cut greens in pot with smoked turkey. Depending on the size of your pot, you may have to add the greens in batches. However, they will boil down (see photo below).
6. Add garlic salt, sugar, vinegar, sliced onion, and red pepper flakes. Cover and boil on medium-high heat for another hour. Stir your greens often to distribute pieces of the smoked turkey and it's flavor throughout the greens. If the broth has begun to evaporate below the surface of the greens, add a little more hot water.
7. After boiling your greens for an hour, taste them. If necessary, season greens with Lawry's Seasoned Salt to taste. You can also add a pinch more sugar and/or a 1/4 cup of additional vinegar if you want a slightly more intense flavor. From this point, just boil greens for another 30 min. to an hour and you're done!

All those greens boiled down to fill just half that pot!

That's it for my collard greens recipe. As always, I look forward to hearing from you with any questions or comments. Enjoy!

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Smoked turkey recipes aren't just for the holidays. Get your smoked turkey fix year-round!

The right smoked turkey recipes will help you cook a bird that is remarkably moist and tender. Additionally, the wood smoke yields a flavor and texture that you just can't get in an oven.

Now I admit, I do like my oven roasted turkey...braising all nicely in its own delicious juices. My favorite part is the wing!

Of course, when you smoke a turkey the meat will still be juicy but the skin takes on a different texture. Depending on how it's prepped, it can be nice and crispy or a bit chewy.

While I do smoke turkey legs and breasts fairly often, I only have two smoked turkey recipes for whole birds. The recipe I feature here is the easier one.

However, before we get started here is a tip to ensure a safe and enjoyable eating experience. (What follows applies to all of my smoked turkey recipes).

Safe Thawing

Depending on where you live, you may be able to purchase a truly fresh, never frozen turkey. But for the majority of us, it's frozen turkey or nuthin'. But that's okay, as long as we follow food safety guidelines.

A turkey should never be defrosted on the counter.

The USDA says:

"It's best to plan ahead for slow, safe thawing in the refrigerator. Allow about 1 day for every 4-5 pounds of turkey to thaw in the refrigerator.

Turkey may be thawed in cold water in its airtight packaging or in a leak-proof bag. Submerge the bird or cut-up parts in cold water, changing the water every 30 minutes... ."

That's important stuff. Using the right smoked turkey recipes is great, but you obviously want to also make sure your bird is safe to eat. And as a side bar, this just doesn't apply to smoked turkey recipes but to the handling of all poultry.

Now that we have that out of the way, let's discuss the prepping and cooking process step-by-step.

Here's what you'll need:

• turkey
• low sodium turkey rub
• broth for injecting turkey
• food and grill thermometer
• syringe food injector
• drip pan
• charcoal
• 4 or 5 chunks of fruit wood for smoking (apple or cherry are great)

Preparing Your Turkey

Step 1: Clear main cavity
Once your turkey is defrosted, remove any contents from inside the bird - usually the neck and a bag of "giblets". If your turkey came with a plastic, pop-up thermometer inserted in the meat, remove it.

Step 2: Separate the legs
There may be some small metal contraption or a flap of skin holding the legs together. Remove it. Holding the legs together impedes the wood smoke from freely entering the bird's cavity and it makes the legs/thighs take longer to cook. Trussing the bird's legs like in the picture at the top of the page is purely for show.

Next, rinse the bird with water and pat dry.

Step 3: Rub turkey with oil
Rubbing the turkey with oil will help the skin get crispy when the bird is smoked.

Adding Flavor

Step 4: Season turkey
You want to use a low sodium seasoning or rub for your turkey as we'll be using a bit of salt in the next step. As you apply your seasoning, be sure to work some of it under the skin so that the meat will have additional flavor.

Step 5: Inject turkey with broth
I generally recommend brining poultry. However, for my smoked turkey recipes I inject the bird with a simple flavor solution that includes low-sodium chicken broth, butter, and white wine.You just need a syringe food injector which is sold in most supermarkets.

Do keep in mind that most turkeys sold in your local supermarkets have already been enhanced with a solution that contains salt. So, if you wish, you can omit some or all of the salt from the injection solution by using melted butter and wine only.

Below are the ingredients for the broth solution to inject in your turkey. This will be enough for any size turkey, even a large one:

1. 2 cups of low sodium chicken broth
2. half a stick of melted butter
3. 1/4 cup of white cooking wine

Mix the ingredients in a large bowl or container. Take your syringe food injector and fill it with the flavored broth. Stick the needle in the turkey parallel to the grain and inject the broth slowly as you carefully remove the needle. Repeat several times throughout the turkey, concentrating on the breast.

Be careful not to squirt yourself in the eye with the broth as you're removing the needle. You will not enjoy it if you do.

Finally, take some aluminum foil about the size of your hand, rub it with oil and wrap the ends of the wings and drumsticks with it. This will protect them from getting dried-out during the first hour of cooking. The oil on the foil prevents it from sticking to the skin.

At this point, you're done prepping your turkey. Let it sit while you move on to the next step.

Step 6: Getting your grill ready
For all my smoked turkey recipes, I set-up my grill for indirect heat of 325F (see my grilling basics guide for help with setting up your grill).

A good digital grill thermometer will give you an accurate heat reading. I use the Maverick ET-732 Wireless Barbecue Thermometer Set. It lets you monitor the temperature of both your meat and the grill simultaneously.

To heat-up your grill, a full chimney starter worth of coals will get your started.

Since we're cooking with indirect heat, at no point do you want the turkey directly over the coals. If you're using a kettle-type grill put your coals off to each side of the grill and put a drip pan in the middle to catch the drippings.

Fill the drip pan with about 4 cups of hot tap water to add moist heat in your grill and to stop the drippings from drying-up and burning on the hot surface of the drip pan. Try to keep the drip pan about 5 inches from the bottom of the turkey so you can get adequate heat and smoke flowing beneath.

Smoking your turkey

Step 7: Smoking your turkey
Once your grill is set-up, insert the thermometer probe into the breast meat of your turkey (if you have a leave-in thermometer). Make sure the probe is not near any bone. Place your turkey on the grill breast-side up. Add a couple of wood chunks to the coals and close the lid.

Add two chunks of wood after 45 minutes and two more chunks 45 minutes after that. Then that's it for the wood. You don't want to over-smoke your bird.

Add 15 to 20 charcoal briquettes every hour to keep the heat going. Be sure to remove the foil from the wings and drumsticks after the first hour.

After the first hour has passed, make sure the water in the drip pan has not evaporated. If it's getting low, add several cups of boiling water this time, as you want to maintain the temperature within your grill/smoker.

Once the temperature of the breast portion of the turkey reaches 160F, check the dark meat. Once the dark meat has also reached 160F, remove the turkey from the grill and let it rest for 15 minutes.

During the resting period the internal temperature will rise another 5 degrees and reach the required 165F. After the resting period, your culinary masterpiece is ready for carving. And that's it!

Other smoked turkey recipes

This is just one of several of my smoked turkey recipes, with more to follow. In the mean time, check this one out:

1. Grilled Turkey Breast (with apple wood and banana leaves)

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