23 Pound Turkey Smoked 11.5 Hours on Green Mountain Grills DB

23 Pound Turkey Smoked 11.5 Hours on Green Mountain Grills DB. How to smoke a very large turkey on a Green Mountain Grills Daniel Boone Pellet Smoker. No matter how large a turkey is and whether for Thanksgiving or another occasion. The Green Mountain Grills Daniel Boone Pellet Smoker can make a great Smoked Turkey. This video shows a very big 23 Pound Turkey being smoked on the Pellet Smoker. This can be also be used for Traeger, Rec Tec, Gorilla Grills, Camp Chef and other types of Pellet Smokers. The Green Mountain Grills Daniel Boone Pellet Smoker makes a great turkey. Traeger Applewood Pellets were used in this Turkey cook.
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[@jeremyhale303]

I enjoy your vids, thanks for posting them.

[@DGrill]

You're welcome 😎

[@jackdaniel.2546]

It’s 5am and my mouth is watering. How much bigger is the Daniel Boone vs. the Davy Crockett smoker. I know price difference is quite a bit. Thanks in advance.

[@DGrill]

See: kzbin.info/www/bejne/qZfVe6iaor5piM0

[@jackdaniel.2546]

Thanks D. Very informative.

[@alexbickers]

Cannot wait to try this on Thanksgiving next week. Nothing better than being distracted by a good smoke to keep you out of the house and away from the in-laws. Wonderful tutorial sir!

[@DGrill]

Glad to help you 😂👍🏿

[@robertbink5931]

Great info on smoking a Turkey, just cooked a 14 pound bird today.... all i can say is delicious, loved it. Thanks for the video!!

[@markschumacher7408]

Darnell. I enjoy your videos. I like your response as to why you finished the turkey on the grill as opposed to the oven. Short and honest: because that is what I like. Keep up the good work.

[@randallcrenshaw3871]

I like your low key and very thorough way of explaining your techniques. Thanks for the info brother and may God Bless you and yours.

[@TheDWZemke]

Nice job. I also am a larger dude and like a biger bird on the smoker grill. Very helpful.

[@annebrown4337]

amazing looking bird, thank you for sharing

[@ryansuthard3226]

Great video. I just got a Daniel Boone and your videos will be helping me a lot. Thank you!

[@DGrill]

You're welcome 👍🏿

[@kylem8000]

Stumbled on your video as I wait on my turkey. :) Just put it in the smoker. Great job. I look forward to checking out your channel in more depth! :).

[@derekellis7091]

Doing my first turkey tomorrow. Thanks for the great video!!

[@sunnyvalejedi]

Great vid! I spatchcock mine and finish at 350 to crisp up that skin. Spatchcocking really cuts down on the cook time.

[@MrIgottap]

Thanks for doing this video. Been researching pellet grills and I think I'll be getting a GMG myself. Couldn't decide which model I wanted but seeing you fit a 20+ lb Turkey easily in yours has sold me on the Daniel Boone.

[@joegrycowski211]

Same here. Gonna go buy one tomorrow and was between DB and JB. Will be taking a DB home for sure.

[@MrIgottap]

Glad to say I pulled the trigger on the GMG Daniel Boone shortly after first watching this. Not quite a year later now and no regrets. I've used it plenty, and pretty much cooked my way through the learning curve. Now I'm smoking once or twice a week keeping up with requests from friends and family. So far it's been a great unit.

[@hazman440]

Good looking turkey, well done sir, and I'm a new sub to you and waiting for my DB to get to the store I ordered it from.

[@MrDbowschnider]

Usually I deep fry my turkey. But we are going to try it on our Daniel Boone . Great video.

[@ramellin]

You did a great job on that bird !!!

[@DGrill]

Thank you 🔥🦃😎👍🏿

[@rudyzamora8295]

Thanks for posting this! I'll be up early tomorrow doing the same cook. Thanks for the tips!👍

[@DGrill]

You're welcome 👍🏿

[@slpn9t]

I might do my Christmas turkey on my new Daniel Boone! Didn't take much convincing

[@cleckler2935]

Wow that turkey looked delicious.

[@DGrill]

Thank you 👍🏿

[@boostedmaniac]

I’ve found if you want more smoke flavor you can try the Amazen smoke tube. Load it up with pellets, light it on fire and then blow out the flame. It will smolder for hours and provide extra smoke.

[@DGrill]

I am aware of the tube. Green Mountain Grills makes their own Smoke Tube: greenmountaingrills.com/products/new-parts/accessories/thin-blue-smoker-tube/ Personally, I like the Smoker to do the smoking. The heavy smoke from the Smoker is great. It doesn't take a lot of pellets when smoking Slow and Low. 👍🏿🦃 And when I see the Smoke Ring produced in the final product. Nothing beats the Smoker doing the job in my opinion.

[@DGrill]

See the Smoke Ring in the last photo of this set of pictures I posted to Instagram: instagram.com/p/Bn_Yu2SFJd8/?igshid=1ndmvxwbg1qz2 Nothing beats the Pellet Smoker its self for me, except maybe a straight up Offset Smoker 😂👍🏿

[@bradthompson_74]

Thanks for taking time to share your knowledge! Very impressive!!!

[@chasboland]

Great job! Your probes can fit nicely through the left side slide door.

[@DGrill]

I used to use that side door, but found it's more convenient to just put the things under the regular door. Unless only using the single stock probe. And even then just using _the bigger door_ is sometimes still easier. No real loss in temp it's all good. That little hole can actually be more hassle than benefit at times, but use whatever works for you.

[@chasboland]

Yeah, I think you have the whole thing down pat. 👍

[@joelpersinger7434]

Great video! Thank you! I’m smoking a 20 lb turkey Saturday on my green mountain Daniel Boone with some traeger pellets. I appreciate the help.

[@DGrill]

You're welcome 👍🏿

[@DGrill]

@@ledhed5717 That's a very interesting read. I am totally against yet another "government" solution. Let the market decide. But the lawsuit may have merit.

[@ledhed5717]

D Grill yeah I am not a fan of Traeger anything, I have looked at the smokers in Home Depot, have seen the infomercials, and have read a ton of reviews and decided it was not the way I was going to go. The steel is cheap and thin, the controllers from what I read have had serious holding temp problems. I am not at all surprised that their pellets are of low quality. I saw the newest Traeger that supposedly compares to the RecTec 700 (which I own) in size and it’s not even close to the quality of the RT700. The steel is flimsy and I question how well it can hold heat. The grates are sub-par and you still have to deal with their flawed controller. Green Mountain, Yoder, RecTec, Memphis Grills, and even Camp Chef are better options. It seems that while Traeger has been around the longest, they are definitely lacking in some quality. As for as pellets go I use B&B made right here in Texas.

[@norwegianblue2017]

I have the same smoker as you. Last year I tried smoking the turkey for TG and after a couple of hours of smoking in came most blustery wet rainstorm I have ever experienced in San Diego. Especially for November. Freezing cold rain started coming in sideways under the awning. Could never reach temperature. Had to abort and cook in my indoor oven. Found out next time I used the smoker that the electrical component was shot. Don't ever use this smoker when it is raining, folks, unless you have absolute full coverage.

[@DGrill]

Correct, that's per the manual.

[@norwegianblue2017]

@@DGrill Yeah, I know. We're just not used to dealing with rain down here. You should see how we drive in it!

[@TheDesmoMan2012]

Ohhhh ok, great, It should be available from our Ace Hardware store then. Thank you sir! Keep up the great videos!

[@benboleyn514]

Thanks for sharing your knowledge!

[@DGrill]

You're welcome 👍🏿

[@josephmcfaul725]

Great instruction. Nicely done. Doing one today.

[@jvan88]

Thanks for the vids, they're awesome and convinced me to get a GMG. Look forward to more.

[@DGrill]

You're welcome 👍🏿

[@ryanb4123]

Good job !👍

[@tseagle8548]

Awesome video!

[@clintach5081]

Nice video good job man!

[@dvldwg8961]

Looks tasty

[@MattChat56]

Good review my dude.

[@phoff75]

these vids are sweet man im sold on the GMG. keep grillin up some bomb food!!!

[@DGrill]

🦃💣👍🏿👌🏿

[@TheGundamZero]

Awesome, great explanations too! Thank you

[@DGrill]

You're welcome 👍🏿

[@nikkisanchez8749]

I am sooo hungry now.

[@TheBigjer40]

Covered it all! Thanks

[@DGrill]

You're welcome 👍🏿

[@lepastis]

Hi there, I just discovered your channel today and subscribed! I love it so far. I am thinking about getting a Green Mountain Grill, which has led me to your channel.

[@DGrill]

Thank you for subscribing 👍🏿

[@britdecker6006]

Good stuff, thanks for sharing your process.

[@DGrill]

You're welcome 👍🏿

[@bstrupith]

Thank you for the turkey video I am thinking i an going to buy a gmg daniel boone

[@MrIgottap]

Had my Daniel Boone almost a year now. I absolutely love mine, takes the guess work out of fire/temp control, just set it and let it do its thing. My only complaint is I don't have more time to spend cooking for all the requests I get.

[@exJacktar]

Interesting, thank you. Curious about smoking, how to do it etc. Would have liked to see the brining process too.

[@DGrill]

I fully detailed the brining process in this earlier video on the Gas Grill. The brining is exactly the same with either type grill. See: kzbin.info/www/bejne/eqfNeJhnndmJgsk

[@exJacktar]

Thank you for the quick response and link. Cheers

[@joewaz100]

Always and I repeat always listen to a black man bbqing recipe... while I am a white person we don't have crap on black BBQ.. especially black BBQ from Alabama.. and especially especially BBQ from saws BBQ in the ham... lol God bless you bro.. love from tn

[@DGrill]

No, my race doesn't make me better. Please stop that.

[@joewaz100]

@@DGrill pshhh please lol... sure does when it comes to bbq... thats a fact and everyone knows this

[@DGrill]

I am Black and I know you're wrong. Stereotype Fact

[@jndsmomma]

@@DGrill read every comment.... you are a PATIENT man.... Thank you for this video! So many people saying it's not possible.... you proved em' all wrong! LOVE IT! People are so scared, but reach temp, should be fine... Thanks for the humidity tip! I'm in Cali and we always have our bird done around 3/4 so yea I couldn't sleep I was so excited to smoke mine... started it at 4am... humidity at 86% and you bet I got my foil on! Thank you sir! Our Thanksgiving feast will be amazing thanks to your generosity in sharing your endeavor! God Bless you and yours!

[@jndsmomma]

I'll share a tip with you.... My kid destroyed my roll of kitchen cotton... if it ever happens to you and your adamant about presentation, you can save it by tucking the wings and holding the legs in place with a mason jar band.... the ring for the lid! works great! lol Hope it helps you someday!

[@rich8381]

Nice review/video bro!

[@shagwaaone1432]

Great ideas

[@12345mrjeff]

That looks really good

[@DGrill]

Thank you 👍🏿

[@fulleraaron]

You da Man

[@rauldelacruz6473]

Does it get to a safe temp at cooking it that way

[@DGrill]

Yes, this is discussed in some detail in some earlier comments.

[@206-HoneyBadger]

D Grill... you're a total turkey pro! I wish you would have shown us how the turkey looked in your brine with a video shot. How much salt (if any) and did you have to rinse? Regardless, you made that bird look amazing at finished!

[@DGrill]

You can see further details about how to manage the brine in this earlier video. kzbin.info/www/bejne/eqfNeJhnndmJgsk

[@Futurestone]

Nice! Thanks

[@DGrill]

You're welcome 👍🏿

[@TheDesmoMan2012]

Just came upon your video, very detailed, very good! Can you tell me where you got the cradle for the turkey? I am going to do a big 22 lb bird this year on my Daniel Boone GMG, I really need a bigger cradle..Any suggestions? Thanks!

[@DGrill]

It's a Weber rack.

[@-TheRealScubasteve-]

How many pounds of Pellets do you normally use on your Jim Bowie? Mine uses up to 2.5 pounds per hour even as low as 250 degrees. Just bought the thermal cover hoping it will help.

[@DGrill]

Can't say I take time to calculate 🙂

[@paulww2270]

Nice

[@duanehenicke6602]

To whom it may concern. If you don't get the thigh meat to 180 there will be blood around the joint.

[@DGrill]

Although I did confirm the thigh meat temperature. The bottom of the smoker cooks the hottest. The thigh meat reaching doneness is not an issue when using GMG. The breast meat probe is all that's needed with this smoker. I have noticed different with my gas grill, see: kzbin.info/www/bejne/eqfNeJhnndmJgsk

[@mycomputer87]

Dude, there is a port on the side to insert your temp prob into the smoker.

[@DGrill]

Welcome to the channel Long time viewers know I am not only aware of that. I made literally one of if not the very first review of the very first Daniel Boone explaining that in detail. And sometimes, not using the slot works best for me. As I have explained in videos Have a nice day, hope the video helps. Don't get hung up over that hole, it doesn't do much. There is no major heat loss or gap using the door. Look around this channel You will find I have a history of helping with this cooker 🙂

[@stricklandfamily928]

Thanks for the vid, D. Would you attempt a turkey on your weber? I've got a 4 burner and was considering giving it a try...

[@DGrill]

Already been done. 🦃👍🏿 See: kzbin.info/www/bejne/eqfNeJhnndmJgsk

[@mark124567]

did you use a plastic bag to brine the chicken ? thanks for the videos.

[@DGrill]

See here: kzbin.info/www/bejne/eqfNeJhnndmJgsk

[@mark124567]

@@DGrill Thank you!

[@robbyoutdoors54501]

Hi D Grill-Couple questions: First, when you brine the bird do you put it in a bucket and submerge the bird for the time needed? Also, I noted when the 8 hour smoke was done that the bird was in a rack of sorts; did you have the bird in that rack from the beginning? I live in WI so this time of year there is no humidity so I don't need to cover. Going to do a dry run in a week or two then try to do this for my ER team on Thanksgiving Day since I have to work. Thanks for the vids!

[@DGrill]

This should help answer your questions. Although I did it on my gas grill I show more details. kzbin.info/www/bejne/eqfNeJhnndmJgsk

[@robbyoutdoors54501]

@@DGrill Thanks much...I'm on my way to grab a roasting rack when the local GMG supply guy opens up! Thanks again! If you're ever in WI (northern) look me up!

[@juanstout]

I have a problem getting the skin crispy on smoked turkey. What is your suggestion for that.

[@DGrill]

As you see I put butter on mine.

[@juanstout]

@@DGrill I do that too

[@prattkoon6069]

Yeah, my wife got me a 18lb bird. I guess my ass it's getting up early...lol

[@frankcarbajal5175]

Do all pellet grills make that sound?

[@DGrill]

It varies.

[@highstepperARF]

Sounds like Dennis Haysbert.

[@DGrill]

I get that a lot 😀👍🏿

[@infowarriors2004]

Great looking turkey but dude how tall are you

[@DGrill]

6'5"

[@T_Le]

Hey D, If you could only have one grill; Would you get the Webber or the Green Mountain Grill?

[@DGrill]

I may reveal that at some point 😉👍🏿

[@T_Le]

Can’t wait for that video. I’m still in the market for a grill. You actually have the two brands that I want. Thanks for the videos.

[@Venomstriked4]

I just use a regular meat thermometer

[@DGrill]

I like the ease of viewing the temp from my phone when in another room. And from inside my house while it's cooking outside.

[@ralphmartinez5717]

I'm new to all this but how was this safe? Shouldn't the bird have reached 140 degrees F within 4 hours? I may have seen it incorrectly but you smoked it for 8 hours and it was barely at 138. Just curious if something different applies due to the amount of time its being smoked. Thanks

[@DGrill]

Actually, it might have been a concern if it were _under_ 130° F. internal meat temperature after 8 hours, but it was well over that. Smoke slow to get more smoke infusion. You don't want to take so long bacteria grows. But this cook was on the money 👍🏿.

[@ralphmartinez5717]

@@DGrill Thanks for the reply. As i said im very new to all this and all i keep hearing about is the 140 in 4 rule but im not sure as i see many people cooking super slow. thank you again

[@DGrill]

That government guideline is for storage of food, not cooking it. www.fsis.usda.gov/wps/portal/fsis/topics/food-safety-education/get-answers/food-safety-fact-sheets/safe-food-handling/danger-zone-40-f-140-f/CT_Index And while they recommend everything be cooked at 325° F. or higher. Well, you will have some sorry smoking if you take their word for that 😂

[@bvanb010]

@@ralphmartinez5717 Meat can only absorb smoke for 3 hrs. He spent 3 hrs smoking the meat and 5 hrs wasting money.

[@DGrill]

I have to disagree with you there. I have smoked turkeys at different amounts of time. And the time spent gives far better smoke infusion than when I smoke turkeys in less time. And I have not only experienced it myself. The many people who consume these turkeys with me also agree. I don't do this to waste, I do it because _I know it works_ .

[@twlyons1]

Niiiiiiiicccccceee :)

[@donaldstephensen8654]

You set it directly on the grill??

[@DGrill]

Not easily IMHO.

[@donaldstephensen8654]

@@DGrill ummm ok

[@tailgater1031]

Hye Darnell got a weber spirit e310 it fires right up on first burner but it wont transfer the flame to next two burners... Im thinking its the regulator ive reset it and same result.. Any ideas..

[@DGrill]

Not sure. You can always call Weber for guidance.

[@kiplonto7524]

I have the same grill, sometimes the burner tube isnt seated right in the slot. With the grill off, wiggle the silver burner tube and make sure its level and flat. That fixed it for me the 2 times i had issues.

[@thebeavemon]

Look at how many profiles you have!! LOL

[@DGrill]

And if they had a higher limit I would have many more. I am doing mine here, you do whatever you do.

[@thebeavemon]

@@DGrill I'm going to try your turkey profile on the smaller Green Mountain tomorrow morning.

[@flyman91ify]

I thought you’re supposed to let it get to 150 first and then do the 185

[@DGrill]

Who said it can _only_ done one way? I hope I have proven it's OK to innovate 🙂

[@danwhite8856]

That turkey looks so wrong Growing so fast with legs can keep up with the body

[@DGrill]

It tasted really good. All enjoyed it.