Newbie to the forum here, backyard novice smoker, "expert" BBQ eater!
I've been lurking on the site for some time now, but a turkey is the reason I finally joined and am posting. Scanning the forums trying to figure out why my turkey ALWAYS comes out of the smoker covered with a thick black soot......trying again tomorrow. This will be my 6th (yes, I said SIXTH) attempt at a decent looking bird. No sugar in my rub, vent on smoker is wide open, temp at 300, use soaked chips in cast iron pan (learned that on this site last year ), use a Maverick Redi Check thermometer. I heat the Masterbuilt propane smoker, add the pan of chips and add the bird after smoker reaches temp........it seems to look okay on paper but the result is a black mess of soot.
Does anything stick out as a red flag as to why I would have a bird covered in black soot??