Nathan Lau wrote:
> Steve 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)?

<snip some great tips from Nate >

I've only done one turkey but it turned out really well.
I've got a barrell style grill/offset, got me an unbrined 12lb bird and put
it in Hounds brine for 2 days (wow, good stuff for poultry) and cooked it
with the fire on one side of the large barrell and the bird opposite. Kept
the fire small, between 300-350, but with the radiant heat and all it cooked
up pretty fast, faster than an oven at the same temp. . Turned out with very
nice crispy skin (fat was ALL rendered out) and a decent light smoke flavor.
You might call this fire-roasted turkey. Gonna do the next one the same.

Dale
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