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[john61]

Hello, I live in Coastal area of Southern Georgia but am a Tennessean. I have a Weber 22.5" kettle grill that I smoke with and it does a good job for me. I have been smoking for about two years now and have used your newsletters for most of my attempts. I have smoked pork, chicken and beef with good results for the most part. I have been using charcoal with wet would chips on top. I plan to start using wood chucks and see how this works for me. I do get Jeff's newsletter and have bought his recipes for the rub and sauce, very good and use it a lot, thanks.

I’m going to smoke a 12 lb Turkey this weekend. I have the newsletter from last November about smoking a turkey. I have just bought the Weber rotisserie for this grill and want to try it on this adventure. Just wanted to know if using the rotisserie would cut down on the smoking time. I have thought about not turning on the rotisserie for the first hour to allow the butter to flow down into the meat first. What do you think? Thanks

 

[s2k9k]

 [color= rgb(24, 24, 24)]to SMF!!! We're happy you found us! You've come to the right place, there are lots of great people here who love to share and help each other out![/color]

Would you do us a favor and update your profile to include your location, Thanks!

 

[john61]

Will do, I haven't done a forum before so it will take time to figure everything out

 

[smokinhusker]

Hello John and welcome to SMF! Glad to have you here. 

I have no idea regarding using the rotisserie with the bird, but you might start a new thread in Poultry (with a great title specifically asking about the rotisserie) to see if that gives you more exposure in getting an answer.  http://www.smokingmeatforums.com/f/102/poultry

Regarding updating your profile with your location, here's some simple instructions:

 Instructions[color= rgb(24, 24, 24)]:[/color]

1.       Click on "My Profile"

2.       Click on "Edit Community Profile"

3.       Fill in or Edit the "Location" field

Thanks and enjoy the addiction!

 

[scarbelly]

Hello John  and 

to SMF - glad you joined us