|
NEMO | Too late, didn't last long enough for pics. Maybe next time, I'll take time for pics. Already pondering the next session. Basically, it was a 10 lb bird completely thawed, injected with honey/teryaki marinade. Put it on at 11:00 am, got it up to temp then put the bird in over a pan of water over charcoal and saturated hickory chunks, let the temp come down and let it go. Restoked it at 3:00 pm then left to go to the cemetary. Pulled it out at 7:00pm, the meat thermometer was at 165 degrees F. It was the most tender and moist turkey I have ever cooked, even more so than a deep fried one. | |
|
Trying out the smoker today
