I decided last year for thanksgiving to build a flower pot smoker ala alton brown...set it up, made a turkey, and besides torching the hot plate (i got a new one from walgreens so no worries there), it turned out really well. I just have one question:
When I made the turkey, after smoking it, the skin was black as black could be. Most people that had it just pulled the skin off and discarded it, but I am determined to get a crispy, golden-ish brown skin this year. I already plan to dry the skin out with some salt and baking powder, do you guys have any tips to keep it from turning black? Maybe a layer of tin foil on the top will help?
Please let me know, I'm curious to hear your feedback (and glad there is an entire community dedicated to smoking meat. Bravo all!)