Thanksgiving Turkey

Paul S

1:50 started smoker with nearly full chimney of charcoal on top of charcoal pile; vents 50% 2:10 smoker 325; added turkey and mixed handful of apple and cherry wood chips 3:00 smoker 325; basted 3:15 vents to 30% 3:45 basted 4:30 removed turkey- temp 158

13 lb Organic turkey Dry brined with kosher salt overnight Oiled bird Added dried sage, thyme, oregano, pepper and garlic Baste: turkey stock, honey, ACV

61/29°F - Partly cloudy throughout the day. (November 24, 2022 - Pittsburgh, PA, USA)