UTMC

I'll be smoking a turkey for Thanksgiving this year. The hard part will be keeping it lit. HA!

Thank you, thank you! You're too kind! I'll be here... 200 or so times a day. Be sure to tip your waitress.

What I have: 14 pound bird. Smoker. Charcoal. Brine. Apple wood.

What I don't have: Experience. I've smoked ribs and a chicken on a Weber grill, but haven't used this smoker before, or something that takes this long.



Planning on brining for 8 hours, resting it for 12 hours, smoking for 6 to 8 hours.

I've cruised and perused the internets, but was wondering if anyone has experience? Wisdom? Horror stories? Perhaps an invitation to your house so I don't have to bother? (I'll bring a maple-pecan pie and french stuffing! )

Hell, I don't have any trouble lighting them, but I cant decide which end to suck on.

Resist the urge to open it up and peek at it. I use a meat thermometer with the probe on the end of a wire so I can check the temp without opening the smoker.

If you haven't used this smoker before have some extra charcoal on hand and a way to light up another batch of coals to add on if needed. Nothing sucks more than running out of heat half way through a long smoke. Also give yourself a good extra hour+ for cook time if the smoker's out in the cold. With one smoker I had to add an hour when temps were below 50.

Most of the smoke flavor is absorbed in the first hour/half hour so don't sweat keeping the smoke going the whole time. Maybe give it another bump at the end to keep the smoky smell fresh and whet the appetites of your guests.

Apple wood + turkey = delicious. I'm a little jealous.