Long time no Q view. Great to be back! Smoked my first turkey today, and I did it spatchcock. The day started out sort of rainy. Didn't faze me, I fired up the firebox on the ol' Silver Smoker. I'm burning lump charcoal for heat and that's a hunk of almond wood for the thin blue smoke. The turkey is from Fresh & Easy, and was on sale for 99 cents a pound. I grabbed the smallest one they had, just about exactly 12 lbs. Unforunately it was prebasted with a sodium solution, so I didn't get to do a brine. (The label says "suitable for brining," but I'm not taking any chances). I never spatchcocked a bird before. It wasn't particularly difficult. I hit it with a little olive oil and salt and pepper. That's all. First time I smoke something, I like to do as little as possible to it so I have a baseline to compare future variations to. Threw that bird in the smoker at 8:20 a.m. Had a nice 250 degree smoke chamber temperature all ding dong day. If I recall, this next shot is about 40 minutes into the smoke. A couple hours in, I added some sausages. These are Ray's Own Brand, a small company out of San Luis Obispo. Good stuff! I stuck them down at the far end of the smoking chamber. They came off looking like this: Not on the menu tonight. Going to freeze those for future use. Also smoked the back and neck to use later in soups and or beans: While those sausages were smoking, I decided to do a Nekkid Fatty. I've made a few stuffed fatties, but I never tried just sticking in a chub of Jimmy Dean right out of the wrapper. Boy Howdy, I'm glad I did! What a treat! The only place for it was near the firebox, and it got a little crispy on one side. Holy Cow, that crispy part rocks!!! Right about now, Funk Soul Brother The turkey came off looking like this: Then I started pulling it apart: Thanks for looking in! Hope you enjoyed the Q view!