Two chimneys to start with. It took awhile for her to get up to temp, but it's just going to take me using her to get her sweet spot figured out.
Warming area loaded up with pecan; this worked like I wanted it to, but I actually let these stay in too long and they caught fire. Another new thing I'll have to get used to.
Here's the turkey, after an overnight brine. Skin is rubbed with olive oil and seasoned with Cavender's Greek Seasoning. Potato covers the neck hole.
Going in; plenty of room!
Very pleased with the temp I can get her up to; I was shooting for 270, and I was able to easily get her up to 310. I ran from 310 to 230, and adjustment on the intakes are very, very touchy.......like 1/16" touchy. Good thing though, that means she's sealed up good! Tuning plates were pretty much spot-on, with temps at 5 degrees between left and right sides. Pretty happy with that!
Few hours into the smoke, I started the dessert. Death By Chocolate in the dutch oven.
3-1/2 hours later, the 13lb bird was ready for the big debut! This was in the thigh.
Look at her showing some leg!! WOOHOO!!
After a short foil rest....legs ready to fall off!
Check this white meat shot out.........not a dry piece on the whole bird! I love brining!!
Right after supper, the dutch oven did it's work! Turned out awesome!!
Momma was very pleased with the result, as was I. MYNEZ cook 1.1 in the books!!
Thanks for watching!!
