22 lb. Turkey on a Masterbuilt?

[Garyclaw]

I have a friend that wants to do this. Found one thread posted by Brethren. blazin fire and it sounded pretty solid. 275* on the middle rack with the cold smoke attachment. Sound good?

[Kmm]

It will work just fine that way, be sure bird is fully thawed, brining helps keep the meat juicy. I prefer a mellow fruit smoke, Apple, peach, mulberry, pecan, etc. I like the flavor of cherry smoke a lot, but don't like that the bird comes out resembling a sunburned George Hamilton.

[Smokin'Butts]

sunburned George Hamilton...that's funny right there. I second the fruit wood smoke. Especially for poultry

[Garyclaw]

Thanks folks. I like the George Hamilton reference.:grin:. I should mention that this is a intact bird and not spatched.