ya chose a turkey for maiden voyage? ok.. This wasnt a turkey failure!! Its a learning experience.. lets see what we can do here.
Done right, the skin browns nicely, but may not get crispy. Thats inherent in the way we cook. You can crispy the skin later with a brief shot under the broiler and a light brushing of butter or oil. Even then though, BBQ birds skin isnt gonna be the best for eating...its just spends to much time in the heat.. skin dries out and not even Jergens is gonna help it.
But... Soot??.. ouch.. thats an issue.
Caused by wet, green or unseasoned wood or a choked fire. If your wood was seasoned well and dry, then it was your firemanagment.
Smoke box damper should be wide open, and the firebox never less than half open, the more open the better, and i only say that caseu the bandera has enough airleaks to allow a half closed damber if needed. Control temps with the size of the fire or the location in the firebox, spreading the coals out or piling them up also raises and lowers the temps. The smoke coming out of the chimney should be nearly invisible.. thin blue... For me ideal is just seeing the heat, not the smoke. Also, when i do large turkeys, i run a little hotter than normal.. 275-280. Reduces time and helps browning a little.
