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Thanks Jim.

Turkeys came out amazing. Nothing but compliments on how juicy and well the smoke flavor was. Could not have been successful without website. First time posting pictures so here goes:

Thank you very much. Couple hours I believe. We are 20 minutes from Asheville.

Thanks. Now also now smoking a third turkey on 22 kettle! Off to research now. If anyone is using a 22 kettle for bird, could use tips. Doing research now...

Thanks Kelley.

I will thanks for the advice Kelley and Jim.

I retired from the military. Currently learning the art of smoking with WSM-18. If all goes well might be looking for a 22. Enjoying the mountains and all life has to offer. Looking forward to learning while producing some amazing food and spending time with family. Thanks in advance and Semper...

Planning to smoke two turkeys on my WSM 18.5 for thanksgiving. Both birds are approx 13lbs and target temp is 325. Using both racks. Brining for 24 and letting stand refrigerated 24 before smoke. My brine calls for a rinse. Spraying with olive oil. Then light Rudy’s turkey rub. Using Kingsford...