"I have smoked numerous meats in my smoker over the last couple years, but I have yet to try a turkey. Needless to say, the whole family as put me on the spot and demanded a smoked turkey for Thangsgiving. :)
The Equipment and Arsenal on hand
1 Char-Griller smoker/grill (no side fire-box)
1 Unlucky bird
2 bags of Apple Wood
1 Alluminum roasting pan (if needed)
20 lbs of Kingsford (original, of course) charcoal
1 Chimney Starter
Supply of beer (for entertainment purposes only)
1 nutcase with access to fire and alcohol
In-laws and inexperience
Brine or not to Brine?
From what I've read, it seems this is an option. I'm just curious to know if any of you have tried both, and what differences/advantages you have experienced with this method. Furthermore, space in the refrigerator will be at a premium to say the least.
With that being said, would any extra space in the fridge be better used to house extra beer instead?
Does my bird need an anesthesia? Cajun injections seem to be popular, but would that lend more to fried birds, or the slowly tortured smoked ones?
Basting the naked one
Is any basting required, or is this also optional? I tend to get lost if the words "mop" and "sauce" are not included in a recipe.
Before embarking on this adventure into the unknown, and trying to avoid a nasty divorce in the process, I come to you for help and guidance. I hope to be fortunate enough to return and share my story of triumph. If not, you can probably find me on the couch.
Thanks for any help, it will be greatly appreciated.