Anyone done one of these on a smoker that can give some pointers?
I usually brine my turkeys with aromatics for about 36 hours or so, then cook in the oven. Assuming I get my UDS built this side of Christmas, i'd like to cook Christmas dinner on the smoker.
Does the 225-250F still apply?
What about foiling?
Stuffing the bird?
I did a small turkey in a weber kettle about 20 years ago - but to be honest, I have forgotten what I did, and it was a small bird (think very large chicken size).
Thanks!