I rolled the dice yesterday and attempted my first 14lb smoked turkey in my new Masterbuilt propane smoker. For the most part a successful undertaking. The only hick-up was the smoker stalled out after 7 hours and the bird was only 159 degrees.It wouldn't budge off of 159 for 30 minutes so I had to throw it in the oven to finish it off. I'm assuming that the outdoor weather of 35 degrees was working against me. Any thoughts??
As the bird was cookin the skeptics started chirping how they don't like smoked food. I brushed off the negative input (with Makers Marks :) ) and once they dug their teeth in the feast, praise started rolling in. I made them all believers!!!!