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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.


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Old 11-28-2013, 08:46 PM   #1
Wicked Smoke BBQ
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Join Date: 08-27-13
Location: Canton, NC
Default First turkey on the Assassin 28

Here is a pic of the 20lb I did. I put it on the smoker at 4:30am with a grate temp of 325 and pulled it at 9am once the breast hit 165. About 3 hours in I placed a cheese cloth covered in butter on it and let it finish.

Have to say the Assassin did awesome. 14 degrees outside with 20+ mph wind speeds. Held 230 while cooking the butt and then 325 for the turkey.

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Old 11-28-2013, 09:04 PM   #2
smokeacholic
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Great looking turkey. What shelf did you cook it on.
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Old 11-28-2013, 09:07 PM   #3
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Originally Posted by smokeacholic View Post
Great looking turkey. What shelf did you cook it on.
2nd one from the top. Cooked both the butt and turkey on the same rack.
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Old 11-28-2013, 09:18 PM   #4
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Were you using Royal Oak lump, and if so, you have no problems with lump in your Assassin?
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Old 11-28-2013, 09:24 PM   #5
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Were you using Royal Oak lump, and if so, you have no problems with lump in your Assassin?
Yes the lump. No problems at all it works really really well in the Assassin.
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Old 11-28-2013, 09:24 PM   #6
Firefighter
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Boy that looks tasty, nice job!
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