- Joined Jul 17, 2006
I am a newbe. I need all kinds of help. I am afraid I have gotten myself in a bind. I didn't know anything about smoking until I joined a Q team last month. As luck would have it, it was the Kansas state championship. Boy am I hooked. I watched and asked as many questions as I could think of. I started with the setup and ended with the turning in of the meat. Now, I am going to cook??? a turkey for compitition in Sept. I don't even have a smoker as yet. What is the best kind to buy? I am open for any and all suggestions. I need to know as much as you can teach me about the cooker and the preperation of the turkey, or anything for that matter. I am looking at brining as apposed to not brining. I may not have enough time to brine. I don't know what time they are going to inspect the meat but hopefully early the day before the compition. Turkey is the first thing to be turned in which is 12:30. HELP!!!! What a tall request. Sorry, but I am desperate.