did the turkey over the weekend
ran the wsm about 300+
the breast was dry compared to my oven roasted turkey. I run my wsm with sand, while when I cook i the oven, I use a roasting pan that has liquid which might slow down the evaporation from the meat.
Also, I didn't have cheese cloth, but the skin looked just fine.
next trial, I'll ty the cheese cloth and place the bird in a roasting pan with some liquid in the smoker.
Plus I ordered an IQUE which well let me dial in a temp.
Otherwise, a nice smoke flavor. The kids had some more last night with hommade mac and cheese
I am not sure I would take a gamble on smoked turkey for t-day, since guest can be fickle with smoke flavor.
La Caja China #2
Weber 22 Kettle
Brinkman Vertical Charcoal (out on loan)
Weber Q 200
Weber Summit Series Gasser
super sneaky thermapen disguised as a protemp