cleaning idea & Great turkey results

Chef Arnoldi

i came up with a great way to clean the BGE: take a grocery store plastic bag & slide each hand loop over the top of egg nest supporting arms, so that the bag opening is under the lower vent- now i use the ash tool to scrape the ash direcly into the bag & when done, just lift the bag off the egg nest & dispose.[p]my 14# injcted turkey (1/8cup maple syrup + 7/8cup water) was smoked with 2 handfull soaked maple chips over platesetter with drip pan @ 280°F. The ouside was sprinkled with Lawry's saeason salt.
With breast side up & remote thermometer in breast (not touching the bone) i pulled the turkey when 165°F was reached. i double checked the thigh temp which was 175°F. i let it rest for 10min. and then proceeded to remove the leg/thighs & wings. Then i removed the breastsfrom the breast bone & carved each into slices.
the legs & wings were also deboned & sliced as dark meat.
(some of the legg/thighs were still a little under done, so i put them facing up in a regular oven to finish off cooking).
Result: the turkey was so juicy that most family members did't even use the gravy. It tasted like HAM.