Hey all,
Smoking a 14.5 lb. turkey today.
Using a MSB 2 door 30" propane smoker.
Modifications: Skirt around the bottom to protect from the wind, using a 10 cast iron fry pan for the chunks and replaced the water pan with an 11"x7" foil pan and a needle valve for temp control.
Left the turkey uncovered in the fridge overnight.
Using a Celery Salt, Onion Powder, Garlic Powder, Salt and Pepper, Garlic Oil rub.
Pre-heating the smoker to 325 degrees.
Going to use cherry wood chunks or apple chunks.
Going for an internal temp of 165 degrees. (about 20 minutes per pound, 4+ hours)
This is what I have gleaned from the site.
Any other advice?
Smoking a 14.5 lb. turkey today.
Using a MSB 2 door 30" propane smoker.
Modifications: Skirt around the bottom to protect from the wind, using a 10 cast iron fry pan for the chunks and replaced the water pan with an 11"x7" foil pan and a needle valve for temp control.
Left the turkey uncovered in the fridge overnight.
Using a Celery Salt, Onion Powder, Garlic Powder, Salt and Pepper, Garlic Oil rub.
Pre-heating the smoker to 325 degrees.
Going to use cherry wood chunks or apple chunks.
Going for an internal temp of 165 degrees. (about 20 minutes per pound, 4+ hours)
This is what I have gleaned from the site.
Any other advice?
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