Master of the Pit
- Joined Jun 24, 2011
Got the gasser fired up at 9:45 to get the sand pan up to temp. It's a balmy 37 degrees here today so I wanted to make sure she was hot. Got my carrots, celery, and garlic into a foil pan for some of JJ's smoked gravy. Got the 18 lb. bird prepped and into the 280* smoker at my target time of 10:30. I gave it a coating of butter and a dusting of Tony Chachers creole seasoning. Riding along nice at 284 degrees. Happy thanksgiving everyone!!