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Unread 09-29-2003, 04:03 PM   #6
somebody shut me the fark up.
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Join Date: 08-13-03
Location: St. Peters MO
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I've smoked about a dozen whole turkeys in my BD. I usually just apply a dry rub and start to baste only after the skin begins to crisp. Something like an aluminum lasagne pan on the next lower rack can be used to catch the drippings for gravy.
Dr. Mark (STL)
Ph.D. (honorary) Bovine $hitology

A thin line separates paranoia from an acute understanding of reality.
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