I used to use a cheap charcoal smoker so the switch to an electric is quite the contrast. I picked up some Turkey legs as well as a whole chicken to smoke together. I first started with a brine that Chef JimmyJ posted in another post. After allowing it to sit in the brine for about 28 hours I removed it uncovered to the fridge as I have read suggested. It was able to sit like this for about 8 hours, I would have liked to have gotten it out of the brine sooner but had a few too many beers the prior night to care. I used it with a rub I already had made from ribs previously.... I did this at my girlfriends request(she was a big fan of the ribs) and won't again as it wasn't the flavor I was hoping for.
Veggie tray to catch drippings from the turkey:
Rubbed Poulty ready to go in
Now I am going to apologize because I cannot locate my final shot! I think it came out decent, I would wait a little longer to put the turkey legs in next time as they were done a little too early. I had trouble getting a good skin as I have read is a common issue. This was also my first smoke with an AMNPS, overall positive experience except I am still struggling with the best placement... It is too tight to the left of the heating element on the floor unless I pull the bottom tray. I tried this but noticed the pellets closest to the element started to smolder since it was so near. Other than using the entire bottom rack for the AMNPS I am at a loss on a good location. I have put a shot below of my empty smoke if anyone has a suggestion.
Thanks for reading and I promise I will check if my girlfriend has a copy of the final results!