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At my store they usually have two butts vacuumed packed. They avg 8 lbs a butt. I like to have left overs to freeze or take a whole butt to work for the guys so none really goes to waste in my house. As far as cooks go l've done slow and low and high heat and wrap.

Excellent job and nice post. I live in Michigan so I frequent the Erie Apple Orchard every fall with my family. It'll be a chore to not sample the fruits of your labor. Enjoy!

I did the gasket mods and put a new Cajun Bandit door on it and by my best estimate I my temperature was "normal" to what I like to run my high temperature cook (360 F.) I put my water pan in without water and it was tightly wrapped in foil. I had a thought and my question is when wrapping...

What was your target temperature and vent settings? Most importantly were you happy with the end product?

I also use the snake method like Tim and Rich. I have found it to be a reliable means of temperature control in the kettle.

Once a year l get the pressure washer out when l'm cleaning the house so l take time to pressure wash the WSM, kettle and Genesis. It works for me. I am doing the mods on the WSM to seal it up so l may have to be a little more careful.

I haven't thought about it that way but it is plausible. I'm about to do the necessary mods to seal mine up thanks to Mrs Clause. I will let you know if l detect a noticeable difference in operating temperatures.

Mistakes are opportunities to learn and grow. No regrets and keep having fun.

Nice job Phillip.

John, that is an excellent job of improvising. Glad you had a great cook.

Congrats! That is a good looking turkey!

Matt said it, build or find something to use as a wind break.

I like cherry, apple and pecan mixed.

By rotating you mean from bottom rack to top rack and vise versa then yes l've done that. Just move them quickly and get that lid closed. If crispy skin matters then go with a dry pan. Good luck, l'm feeding 21 so l feel your pain.

We can send a person to outer space but we can't keep turkey skin crisp while traveling for an hour or so. Crack the code and maybe '' your name here '' can go down in history like Einstein, Tesla and Newton. 😀

I've never iced the breast. I get my WSM up to temperature then take the turkey straight out of the refrigerator and put it on. Hopefully someone who has done this method will reply. I have a turkey to experiment on Sunday.

I like the taste much better smoking a turkey but we have had as many as 21 people eating so l do 2 turkeys. 1 oven baked and 1 smoked. This year l'm doing a 3rd turkey, deep fried injected. I think l'll use the Chef Paul Prudomme recipe for injecting the turkey.

I have also smoked a 22 lb spatchcocked turkey on my 22 in WSM and it went well.

I did a 9 lb turkey breast this morning. I cooked it in the WSM at 350 for approximately 3.5 hours. I shot for an internal temperature of 165. I received plenty of compliments so l have no regrets.

My guess is you could order the length of dimensional square rod needed from a souce like McMaster Carr or even check other online steel sources. I am assuming you'll want Stainless Steel. Just measure the ID of the forks if you stiil have them. Just order it slightly smaller than the ID but...