Been reading alot about this turkey smoking thing and I must
admit I got a little confused. I am plannin on smoking a 14 lbs fresh
turkey in my 18.5 wsm and using the slaughterhouse brine overnite.
planning on eating at 1 pm. can I please get some ideas on when I should
start and best temps. I dont really wanna spatchcock but i would if thats the way to go..
thanks very much in advance!