fishlessman

ive low and slowed plenty of turkeys, into the few hundreds of birds, figure a whole day and still have to increase temps. i do like them but they are different from a roasted bird. 325, 15 minutes on average a pound done indirect, ive taken tday turkey polls and 15 minutes a pound at that temp has been the average, brined birds slightly quicker

why not make half on and half off, then youll know the difference. the half shell on will be steamed in the marinade and juicier, the half with the shell off will be drier but have more a grilled flavor. i like shell on better because they seem easier for me not to overcook

well finally... i got a troll hit, was feeling left out
:)) not sure it was because of the artistic nature of the pic i posted, the idea of liking somethings peta, or the idea of how to remember where some meat cuts come from. no less, i finally got one...woooohooooo

is it a visual or a taste problem. for visual add a water pan, steam looks like smoke
:Dadd more wood, more smoke, spread the wood out in the lump. if its flavor, more wood, add a different wood(i sometimes add a hint of mesquite to the cherry and hickory i put in there) and if your staying near the egg you dont taste it as strong, your sense of smell which effects taste seems to get overpowered, saturated

i dont see how this will help anything, no ones going to take this seriously