Made turkey , baked corn and stuffing balls today in the smoker. Second time doing a turkey smoked and first on Holy Smoker. First time doing the stuffing balls and corn on a smoker also. Brined turkey for almost 24hrs pulled skin away from turkey except the edges on sides and bottom. Stuffed a butter and seasoning mixture under then pressed it back down to spread around. Then on smoker it went. One breast was at 170 when the other finally hit 165. Double checked breast, wings and legs with my instant read thermometer to confirm before pulling off smoker. 2.5 hrs for both the stuffing and corn and 4hrs on the turkey. Turned out excellent
Holy Smoker is at it again
- Thread starter irvin78787884
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