2 questions - temp and Turkey Breast

Grumpa

2 quick questions:[p]I'm having a hard time maintaining a steady temp in my BGE. The temp often drops on me and at the end of a 4-5 hour period temp is next to nothing and there is very little coal left. Possible that the vents are too wide open and/or not using enough coal?[p]Also, does anyone have a good recipe for Turkey Breast?[p]Thanks in advance for your help....

Mike in MN

Bob,
It sounds like you aren't putting enough lump into the firebox. (Assuming it's a large) Fill it up to the top of the first ring. What would that be...about 6-8 inches deep?[p]When I've done Turkey breasts, I have brined them first (Overnight w/water, salt, brown sugar, herbs, and seasoning) and cooked them indirect over a seasoned drip pan, slow at about 225. Depending on size and time...12 hours might be a reasonable time frame to consider. A Polder style meat thermometer is a must. I pull at 163, cover and let set for a period of time before slicing. They come out very nice... smokey, juicy, tender meat...oh ya, and they do taste good![p]They can be cooked at a higher temp to speed up the process, 325 for 2 hours might work...but I like 'em done slow. [p]I like to combine them with a Butt cook for a little variety....They just come off B4 the Butt. That gives ya turkey or pork sammiches![p]Mike in MN