On Mon, 27 Sep 2004 11:09:59 -0400, "Steve" <dontbother.net> wrote:

>I found several great sites that explain how to smoke a turkey. I still
>have a few questions...
>
>What temp - low & slow or 350^F (pros & cons)?
>
>Brine or not - on the VWB it mentions that if you buy a self-basting turkey
>there is no need to brine.
>
>When it comes to smoking a bird - how big is too big for a vert smoker?
>
>I don't want to mess with traditional stuffing - what else can I put in the
>cavity? Will I have to worry about having that reach the right temp as
>well?
>
See my turkey pages at

http://www.webpak.net/~rescyou/turkey/turkey.htm

Mostly about roasting a turkey, rather than smoking, but you might get
some ideas from it. Also, you can stuff the cavity with apples, then
serve the baked apples as a side dish.

--
Kevin S. Wilson
Tech Writer at a University Somewhere in Idaho
"Anything, when cooked in large enough batches, will be vile."
--Dag Right-square-bracket-gren, in alt.religion.kibology