- Joined Nov 14, 2010
Will be smoking my first bird. Using all the great advice on this site, I am ready from a bird / brine/ rub perspective. My question is, I usually start smoking with lump charcoal then add whatever wood I am smoking with , then i have usually wrapped the meat (for example brisket) in foil after a certain point so that it is not too smokey. For a turkey I was interested in how everyone else does it - I have a large offset smoker (longhorn) - any advice would be greatly appreciated!