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High heat gloves for the grates/metal Gloves for pulling meat. (Gray silicone sold at lowes)

A very happy thanksgiving to you and your family!

It came out awesome. Skin looks perfect!! Must have tasted great too! Well done!!

Very nice Dwaine!! My husband said it is very worthy! (He is Cuban)

That looks awesome!!

These look great!!! Yumm!!

i agree with you and I most certainly would, but there is a lot of family drama going on; so this year it's our way of damage control.

I do like the heat pad in the cooler idea. I think I may do that. Thank you so much for making this easier!!

Lol I wish I could but mil lives in a senior complex which doesn't allow grilling. I may cook it and slice it into pans. Trust me every thanksgiving is a challenge....

This helps a lot!!! Thank you so much for this! Empty water pan or no water pan?

Im in charge of the turkey this year and will be bringing it to my mother in laws on thanksgiving. I have some questions I hope you can answer. Even though it's going into a cooler my guess is that either way I smoke it, it won't matter regarding the skin because it will be transported in a...

Hi there. That's me on the right.

Wow this looks awesome!!

Wow everything looked awesome!!

I am going to say thank you but I cannot take credit for the recipe on my post because the recipe came from here by Mr. Larry Wolfe. Your cook looks awesome!!

Wow this is awesome!!

Here in New Jersey we have kiosks at the malls which design them on the computer. You may have them by you as well. You may have to pay but there is no minimums. They do it for everything like, hats, shirts, aprons, etc. Hope this helps.

Yeah I think it definitely would have cooked a lot faster in the smoker. The smoker is easier too. The reason I tried and will have to try again in the kettle was just in case I wanted to do this on our camping trips. The smoker is just too big to fit in the truck so I thought I would try this...

I think I'm going to try this next time for sure! Thank you

Yes it took that long. For some reason the meat was still tough when the thermometer hit 205* it took a really long time.