Thanks Dave

I took the 15.5lb. bird out to become room temp at 12am.

I put three apples inside and wrapped it all in tinfoil but then opened it
up for the first 1.5 hours. Someone told me that the smokye flavor gets into
the meat when the skin is still 'open'. Once heat gets to it the pores close
and what oil you put on it forms a barrier.

I set the burner on low and it seems steady around 225, I'll bump it up a
notch.

YM

"Dave Bugg" wrote in message
...
Yoo Momma wrote:

So, 300* sounds about right, right? Or should the temp be lower since
I'm slow cooking at 8 hours?

I do mine at around 260F. Forget the dial. Get a polder-style probe
thermometer. Clip the probe into a couple of wooden clothes-pins so that
the pins will sit on the grill surface like minature saw-horses -- that
will indicate the true temperature of the pit.

As to time estimates, there are too many variables: size of turkey,
whether it's been brined (home or packing house), how cold internally is
the bird when you put it on the grill, stuffed, how often you open the pit
"just to check", etc. A second probe can be inserted into the breast of
the turkey to indicate when it is done.

Be careful with the amount of smoke. It is REALLLLLY easy to oversmoke
poultry and accumulate a thick slimy coating of creosote on the skin.

Check out the BBQ FAQ at: http://www.eaglequest.com/~bbq/faq2/toc.html to
get more info. There is a whole section on turkeys that will give you a
lot more info.

Have a blessed Thanksgiving.
--
Dave
www.davebbq.com