Hello and thank you!

[ajinohio]

I have been lurking the forums for a while considering buying a smoker because I love BBQ and smoked meats. Well, I finally bought one. I ended getting the MES 130.

I have been frying my turkeys for the last 10 years and love it, but wanted to try something new. From everyone's posts and advice I think I am well on my way. I was going to do a 20lb turkey, but opted for two 12lb birds based off of some of the info I have read here. The turkeys are sitting in my traditional brine of sea salt, pickle juice, rosemary, thyme, garlic, and honey, and I plan to inject them with creole butter before putting them in the smoker tomorrow.

Thanks again for everyone's helpful posts and I can wait to share the results tomorrow.

 

[zwiller]

Not sure I would inject the butter since they were brined. One or the other to me. Also, when injecting butter/TC you want to wait a day or so to marinate.

I will get shot at but I much prefer deep fried over smoked for dinner. My smoked birds are cured and smoked a loong time and far too rich for dinner.

Best of luck!

 

[HalfSmoked]

Welcome and hope you have good luck with your turkey. I don't brine or inject do it as is.

Warren