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User Title Date Posted
 
mosleyrs Thanksgiving 2009 2009-11-26 11:49:02 Edit or Delete
  Bird was brinned for 24 hours then dried and left in the fridge over night.

The smoker was started up at 9:30. 2 1/2 chimney's were used with some additional unlit briquettes and Applewood chips.

The bird went in at 10:20 at 45degrees. The smoker dropped to 170degrees but its got a nice smoke and the temps are rising. We'll have to keep an eye on it.

added 7 burning coals in at 12:30 to get the air temp to 220. Bird is at 120

Stoked the coals and added chips every 30ish minutes.

PUlled the bird out at 2:45 at 60degrees

YUMMERS!