def a good recommendation. its what i was getting at but didnt word it well lol
Turkey is on! - Page 2
SmokingMeatForums.com Top Picks
I'm about 5 hrs right now and I just made sure my temp gauge is calibrated right.
No mop. I can't believe it's taking this long.
13.5 Lbs. It's at 150 right now I'm thinking it should be done in about 30 mins. Temp gauge is starting to move now.
I had meant to update you guys with photos yesterday but it got really hectic and I'm stuck in a conference today so I'll post photos when I get home. Overall things came out pretty well. I didn't time the smoke as well as I should have and the dark meat didn't quite cook all the way thru and I had to stick the legs & thighs in the oven to finish them off. Also, I didn't foil the bird early enough on the smoker and the skin came out darker than I wanted.
On the plus side, the breast came out awesome! We had also roasted a 6 LB breast in the oven and the only bird left on the platter after everybody ate, was the roasted one. The smoked meat went fast! Overall if I had to give myself an honest grade, I'd give a B. I need to work on the timing a bit more to ensure that it all gets to the right temp, but the breast was tenger & moist and everybody liked it. I'll post some final pics later on.
Here's just a few of the photos from my first turkey smoke. As I stated earlier, I still have some work to do to get it just right, but a good time was had by all and the smoked bird was the first thing to disapear!
Lol! My pleasure buddy. Gotta love Florida.