Just wanted to say thanks for all the good advice on this forum. I smoked my first turkey on Sat. and took it to a church potluck Sunday. Among all the food my platter of turkey was one of the few totally empty.
Used Tony's suggestion of stuffing the cavity with a mixture of chopped onion, carrot, and celery. Liked the result.
Have been traveling most of the summer so limited smoking time. But I find daily reading of the forum posts a must. Makes me want to get home and do another smoke.
I have a #2 and enjoy smoking for friends. I also tend to fill up the smoker whenever I do a smoke and freeze most of it. That way I enjoy the meat for a long time and get an even and thorough smoke.
Used Tony's suggestion of stuffing the cavity with a mixture of chopped onion, carrot, and celery. Liked the result.
Have been traveling most of the summer so limited smoking time. But I find daily reading of the forum posts a must. Makes me want to get home and do another smoke.
I have a #2 and enjoy smoking for friends. I also tend to fill up the smoker whenever I do a smoke and freeze most of it. That way I enjoy the meat for a long time and get an even and thorough smoke.
Not saying they're not worth the $, but there are some darned good rubs and sauces on here. Personally, I don't think his rub would go well on a Thanksgiving turkey. But, since most people don't eat the skin on SI poultry (unless you like rubbery skin), the rub isn't that big of a deal. I know he likes to put it under the skin, and that would make it a big deal. 
