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Unread 11-10-2013, 08:41 PM   #3
is Blowin Smoke!
Join Date: 04-28-12
Location: Richland Center, WI
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I prefer my stuffing cooked separately and usually put aromatics inside the bird. Lots of different herbs, onion, apple, orange, and lemon. Comes out really nice! I use a kettle rotisserie and still fit a turkey sized foil pan underneath to catch the drippings for smoked turkey gravy. Dynamite!! I just do two banks of coals, one on each side.
Kettleheads Anonymous Platinum Member
MisterChrister is offline   Reply With Quote

Thanks from:--->