Ok, so the first smoke began about an hour ago and I've been playing with temperature every five minutes. I'm just going to leave things alone and deal with the temp swings as they come. Pics of the turkey every hour.
as was said, poulty can be done at a little higher temp, so dont be afraid to add some more heat to it.... if you want to crisp it up, take out the water pan(if using one) b4 its done...nice crispy skin that way
The turkey came out unbelievable. It was the most tender, juicy turkey I have ever eaten. Everyone there said the same thing too. Thanks for all of your help here. I was a little on edge about doing this but ot was easier than I expected and I can't wait to so something else.
I'll try to post some pics of the finished product later today.
good lookin' bird. not really sure what this minion method is & i only poke the meat once @ the end w/ a thermo to check doneness temp. i usually just go w/ the years of exp. & times i've cooked that meal- usually i just watch the smoke to tell me when to be done - i guess it's a rythym thing or talent... i want some more "kitchen math" but that may just screw up my "feel"... maybe someone can explain more of the science to me ... if this all made sense