Up early this morning to get 18 turkey legs that had been brining for 48 hours in my 7-up curing solution. Dumped them into the sink for a quick rinse, then patted them dry
Having had done this before a few times I got the legs tied up and on sticks, knew I could fit 18 on one rack with no touching. Right at 7am I put the legs into my 110º preheated Pro 100 smoker to dry for a hour with vents wide open.
At 8am I'll close the vents to 1/3 open, raise the smoker temp to 125º, and introduce a pan of moistened applewood for four hours. At noon I'll change the chip pan, close the vents, and raise the temp to 140º for another four hours, then remove the chip pan and raise the temp to 185º until the batch of legs reaches a internal temperature of 165º. Gonna be a long day, I might need a nap. RAY