Hello from St. Louis Mo.

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Original poster
Nov 29, 2016
Im new to smoking as i have a digital charbroil smoker. So far so good as i have done chicken and brisket a gew times. Definitely looking forward to getting the knowledgeable expertise from you all on how to smoke other meats.
  Good morning and welcome to the forum, from a cool day here in East Texas, and the best site on the web. Lots of great people          with tons of information on just about  everything.

Thanks AL, looking forward to getting some tips and new ideas. How long have you been in the forum?
Merry Christmas to all. I had the opportunity to smoke a turkey for dinner. I read from a lot of post,that on your first try a 10 or 12 pound bird is best. Well when i asked my wife about the weight o the turkey my father in law bought she said 20lbs. Yikes! this bird was big but thanks to the advice found here i learned about brining and how to spatchcock. I see why the advice of 10 to 12 pounds is best as i had to cut this bird in half as the racks in my smoker was too small. It took 4 hrs at 260 degrees. I used a cajun rub and the family loved it. It came out very juicy and moist as my brother in law commented " You got down with that turkey man". I know one thing this is the place for knowledge of how to get it done right.
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