Beer Butt Turkey

I have a real wood smoker that I used a little. I usually use it for the chest and buttocks pork. My chicken is a bit, too. My main question is the appearance. While the chicken comes out tasting awesome, and stays moist (I spray with apple juice and mix beer every hour), the skin is very dark. I want to assure you that Turkey is not only tastes great, stays moist, but do not seem too dark. Any suggestions on how to proceed, or why it happens? Am I exposing it to smoke too long? Is it because I use walnut? Should I use apple wood and oak? Any advice would be appreciated.

Brine the turkey with one of these recipes,

http://bbq.about.com/od/turkeybrinerecip ...

When smoking a turkey with apples and cherries are my favorites, and I am a cook BBQ competition for Demon Pig BBQ.

http://www.demonpigbbq.com/

You are most likely to smoke long if it turns black. Only light smoke, and only for the first time, not beyond. Your wood can dry up and everything burns.

If it continues to darken, in the future put in a large brown paper bag after the first hour. For a lot of smoke is bad and if your stove has been used extensively, it has its own flavor which will also enter into Turkey, which is a good thing and makes less smoke to use ..

Lighten the smoke and you'll be fine.

Enjoy

oak or Apple would be great to smoke a turkey!

Yes, the skin will get almost black. Precisely what the smoke does. You will not be able to serve the turkey Norman Rockwell-style, all at the table. Slice it in the kitchen and bring out the pieces / slices on a platter. The meat is good and good taste! Stuff the cavity w / a couple apples, oranges, and a little garlic, too, before smoking.

flamethrower

use a steamer once thawed