With all the talk about Turkey, I've read brine/no brine, different rubs, etc. What woods to use. Haven't much about placement in the smoker. There's in a pan. On the rack with a catch pan underneath, but haven't heard anything about maybe hanging the bird. Kinda like when doing sausage. Seems like it would get full smoke. A pan underneath to catch all drippings. Any thoughts about this ?
post #1 of 11
11/17/07 at 11:11am