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Just put a 14.5# turkey in the MES 40. Been sitting in Pop's curing brine all week, now it's about to become acquainted with a healthy dose of hickory smoke.
I put it in a smoking sock/bag. It makes for a great presentation when done. No marks from the racks. As far as how do I hang, I use a 7/8" dowel rod that's sat on the top of the grate bracket.
Taking on some color, switched from hickory to pecan. Maverick in breast is at 128 degrees, probe in thigh is 134 degrees. MES is running @ 235. Seems the upper area of the smoker is a bit hotter and that works out nicely. by the time I get the breast to 160, the thigh should be 170 or so.
So it turned out nicely. It was too sweet for my taste though. I had another brining in the garage fridge, I pulled it, dumped the brine and made another batch with 1/2 the sugar and a bit less salt too. Live and learn.