Originally Posted by Wh1skey6
Wouldn't a cool brick act as a heat sink and draw heat from the turkey? You may want to use a warm brick.
I forgot that part. I fixed it.
Team: Pyle's BBQ; Yoder YS640; Good-One "Trail Boss" 60T; Weber Kettle w/rotisserie ring; Big A$$ Rotisserie; Weber OTS; New Braunfels offset smoker.
Saddles BBQ Bistro