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Old 02-08-2006, 12:21 PM   #11
Senior Cook
Join Date: Feb 2006
Location: Dallas, Tx. ( Big D )
Posts: 316
Lemme throw this atcha..

Originally Posted by htc
Thanks for the info Phil! I still haven't tried it yet. Too cold and rainy in Oregon, I dont want to have to go outside too often.

Sounds like your smoker is similar to mine. I think mine has 2 smoking racks though. One high on tip and one that sits on top of the water pan. I can't wait until the weather is better.
Yeah, same one. I think the prep for the bird is essential. I rinse it and dry it thouroghly. I add a couple of stalks of celery and a quarted onion to the cavity. Then I salt it, liberally, inside and out. Salting the skin turns it into it's own browning bag. Try to keep the heat around 225 and cook it until the temp drops to 200, your coals will be dying out about then. More than likely your bird will not be done, so wrap it in foil and finish in a 350 oven for an hour or so. I'd check it at twenty minute intervals. We've had some fantastic turkeys this way.

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