The first smoke on my new WSM and the last smoke of 2012.
This all started on Man Man's thread: http://www.smokingmeatforums.com/t/115502/wsm-test-run-temp-controls-and-advice#post_744527 which I proceeded to hijack...so if he wants to come in here and talk about anything under the sun that is OK by me. Hopefully he won't talk about the Packers...but I deserve that! The turkey turned out pretty well. The white meat was a tad dry but very tasty. I did learn a lot but I still have a ways to go. the pictures are crap because I used my iphone...and I forgot to take pictures before we ate!
I coated the turkey with a Lime paprika rub I was given for Christmas, good stuff. I put the turkey on a rack over a pan with ~ 1 cup of water and 1 cup of fruit juice (pomegrante apple or something) and ended up with 1 quart of drippings! I put it in the fridge and took the fat layer off and my wife did her gravy magic. You could taste the sweet from the juice which gave it a saurbraten-ish flavor. I thought it was tremendous. This picture is after I removed the fat cap and warmed it up but before my wife worked on it.
I used Hickory and apple chips throughout the smoke and Mesquite at the end. Not sure if I'm a big mesquite fan.