I always did low and slow, then tried the higher temps like 275/300. Yes I got crisper skin but.... honestly it seems to me the meat is tuffer. It just maybe me thinking its tuffer but it seems that way.
When doing a turkey, I always go easy on the smoke. Actually I nail it with smoke when it hits the fire and that's it. I do rub my turkeys with two items, olive oil which is for the suntan, I don't want the skin to crack and dry. Also I rub it with "Kitchen Bouquet" (Browning and seasoning sauce), which my Pop always said mellows out the color. Then I just sprinkle some type of spice mix on it and it sticks. This is what my last one looked like:
Can you see the juice in that pan?
This is one of those I tried at a higher temp to make the skin crisp. I would much prefer a tender juicy turkey without crisp skin to a tuff one that's crisp. You can always throw it in a high temp oven after-wards if crisp is what ya need.
I make my own injection. Heck here is my write up.
http://www.smokingmeatforums.com/t/147498/smoked-turkey-a-bds-tribute
I realize you've got a fireburner but holding temp is holding temp, its the name of the game.
II am not saying I am right, but it works for me. Like everything else there are loads of ways to accomplish the same end result, I mean Pop's hung and smoked turkeys are beautiful. Lots of people lots of ways. It's about you liking what you cook and you are the only one that can find that.
Smoking is about making it a beautiful day, and enjoying the smoke.
BTW..... good choice to smoke a bird after a cooker modification, lets you get aquainted with the new temps and zones. Purty smart man.
. Just added a new gasket kit to!
