post #21 of 21

As they all mentioned smoking in oven - probably not the best idea.


Most smokers don't care to much about rain (unless it is coming down in torrents), but a lot of thin metal smokers (even some heavier ones) do not like wind!


Since that is a big bird, and there is concern regarding the 40-140° rule, and not being used to the new smoker...... I would just cook it in the oven like normal. That being said there is something you can do to ge a great bird even out of the oven - brine it!! Look up Tips Slaughter House brine, let the bird brine overnight, then cook it in the oven as normal. It will be sooooo much better than just rubing flavors on the outside of the bird, and it keeps it very moist and tender.


Best of luck! ..... and welcome to the forum!