This is my first post on the Smoking Meat Forum and I'm thrilled to be a part of this grilling community. A little about me:
Married with 4 kids (1 in college) so I need to use my grill all the time (no matter the weather) to save money on utilities because tuition is no joke
Grill: Char-Griller, Smokin' Pro Model 1224 (with side smoker). I had for about 8 years now - love it BUT I'm buying a Weber Smokey Mountain Smoker (22.5") tomorrow! I love my Smokin' Pro but she is getting a little old and I want to smoke lots of meat for the upcoming holidays and my Smokin' Pro side smoker has a hard time retaining heat and I use lots of charcoal and wood trying to keep the temperature constant.
Favorite meats to grill/smoke: ribs (grill & smoke), pork butt (smoke), chicken (grill beer can style), turkey (going to smoke one this Thanksgiving), any kind of sausage.
Meats I want to grill/smoke more of: fish, brisket (only did it once), lamb.
I guess my first question would be the best way to prepare and smoke a turkey on my soon to be new Weber Smokey Mountain Smoker?
So that about sums it up.