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Thanks for the file, Tim! I've added it to my Cooking Reference Material. They say to only change one thing at a time when troubleshooting...I'm going to try less wood first. I'm also going to make a note to take lots of pictures and include my cooklog. BTW, where can I get a cheesecloth??

Thanks for that, Dustin. That's how dark my bird was (I'll take a pic next time). Again, it was a fantastic eat, even the skin; just too dark for my preference. I smoke meats for lots of friends, and I want to deliver something that will make them gasp, and say "WOW, that looks great!" :D...

No harm intended. I frequently accept less than perfect in all aspects of life! :D Per the Ingredients list on the container, there is no Paprika in Tony's. Did you get a chance to watch the video I referenced above? I like this guy, he has lots of great recipes and tips.

FYI https://www.youtube.com/watch?v=9PEAQ_YopGk&t at 7:30 he tents with foil, comes out perfect. It can be done, yes?

Hello again, Timothy, I hate to hear that you accept 'one step from black'. This should be an issue we can figure out. :D I will try less wood.

Hi Dustin, As I explained above, Tony Chachere's has no sugar in it. Yes, I used an empty water pan. Less wood is a good idea, thanks.

Hi James N, I used Tony Chachere's, as I have before. It has no sugar in it, and I didn't apply a lot. Now that I think about it, the last 2 turkeys I smoked were done the same way, and only one was a little darker than I wanted. As far as tenting with foil, I've seen it done in videos on...

Thanks Lew, I hadn't thought about wrapping it. Hate to do anything that might 'soften' the skin, but I'll try it. :D

Hi MartinB, The skin needs to not be so dark because I want it to not be so dark.

Friends, Even though it's a terrible day here in West Tennessee, I smoked a spatchcocked Turkey for supper. Temperature-wise, it came out great. I used 2 chunks of Apple over 1 1/2 chimneys of Kingsford Blue. All vents wide open the entire cook; empty water pan. It hit 165 in the breast in...

Thank you Chris and MartinB! :D

Hi Chris! Hope you had a great Christmas and are starting out for a Happy New Year! I'm thinking of getting the Lodge LPGI3 for use indoors and over my charcoal grill Can you tell me some details about use and cleanup outside? It stands to reason that it might be necessary to leave the griddle...

https://drive.google.com/file/d/1qLdJ6GD-Yqw-WVqx8q53tQRsWf3HLACuog/view?usp=sharing It practically fell apart! Took off the legs without using a knife, 1 slice down the breastbone and the 2 breasts fell off! Great taste with just a little heat.

Hmmm...64 views and no one had a single suggestion. Wow. When #1 finished, I removed the middle section, bumped the bottom section on the deck to shake off the ashes, and poured a full chimney on top. #2 went on just after that. Looking good so far.

Hi, I have 2 turkeys to smoke tomorrow. 1 needs to be ready @ 1:30, the other by 4:30. My 2nd cooking grate has disappeared. :-( They will both be spatchcocked, and 'should' finish in around 2 hrs @ 350. Due to the time constraints, I'll have to take one off, adjust the fire, put the other one...

What is TC??

Hi! I've taken Chris' advice and used Tony Chachere's Creole Seasoning before, and I like it, but I want to hear what other people are going to rub their bird with this year, so sound off!

I want to thank everyone who contributed to this thread. I have 2 14'ish pound turkeys on the bottom shelf of the fridge that MUST be thawed by early Thursday morning. I'm glad I decided to browse this thread, good conversation about thawing! :cool:

Hi JayHeyl I think I agree. Good points to remember when taking on a large cook! Thanks!!

Hi Phil, thank you for your service, I'm former Navy Radarman 2nd. PhibLant '69 So you're saying that this whole business is just a matter of math, with the exception of spicy stuff?