Time to smoke a turkey. First large smoke on the DGSS1382VCS-D

[AllenRR]

Got a Dyna Glo DGSS1382VCS-D vertical offset. I was really lucky this one showed up without any distortion whatsoever and went together really tight. Smoked a few small things this week just to get a feel for it.
My neighbor wants me to smoke a turkey for him today. I intend to do it vertical hanging from the sausage hooks. Wish me luck.

 

[JLeonard]

Looking forward to pics of your cook. I've looked at that cooker before.
Jim

 

[AllenRR]

Thanks! I like to use the inexpensive gear and bend it to my will. LOL That one was about 280 delivered. So far, it looks like there will be only a little "bending."

 

[AllenRR]

OK, I hit the bird with a simple Onion powder, garlic powder, BP, paprika, and sea salt. Decided I need to reinforce the tabs holding the sausage hooks up. A small bit of fabrication I'll need to do to hang a turkey. I went with the old school config. On the farther up rack with a drip pan below. Smoker is running a consistent 300ish with a mix of Cowboy brand lump and kingsford. We'll see how it goes. Oh, using competition blend kingsford chips. I am not a big picture taker. If it looks good at finish, I may shoot that one for posterity.

 

[AllenRR]

OK, so for the first 2 hours, I went for about 250-300. I bombed it with the clear blue smoke. These last 2 hours I thought balls out, till it shot up to almost 400. I choked the top damper back a bit to about 350 to get some nice crispy skin. Internal temp 135. We are in a good place. This might finish a bit earlier than expected, but it should be tasty and have a nice finish. Here's hoping... Oh just a note: Monarch brand vodka for the win.

 

[AllenRR]

Another note: This one had a broken wing on one side. So, I took it. Take, this broken wing.....etc. OK you get it.

 

[AllenRR]

Finished product. I hit with some local honey and butter about 30 minutes out. Smells amazing

 

[AllenRR]

My friend slices it up and split it with us. So juicy and good. Yum.