- Joined Feb 29, 2012
Nothing too fancy here but thought I'd share my first smoked turkey experiment, which turned out 'smokin'. Sprinkled with kosher salt and a healthy dose of spicy cajun rub, smoked with mesquite at fluctuating temps between 280-330 (wind was blowin at times pretty good). Took the quarters to 201-208 after around 3.5 hours; skin came out nice and crispy, meat was obv fall off the bone. I think I'm done with the standard oven thanksgiving turkey.