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Thanks for the advice. Unfortunately, I only have alder and cherry in chips. I didn't think they'd smoke long enough. I've done mesquite with poultry before. You just have to make sure not to use too much.

I'm in the same boat. Brined a 19 lb bird for 24 hours. Air drying right now in prep for smoking tomorrow. I'm going to try some hickory and a little mesquite. Planning on roasting neck and parts with it for gravy and catching drippings in a pan on lower rack. Good luck to all!

I'm planning my first time brined, first time smoked turkey using the high heat method. Any thoughts on roasting the turkey parts and veggies along side the turkey?

My main question is which temp gauge to believe.

Hello all! I've been stalking these forums for a bit, finally bought a 22.5" WSM and have it going with some ribs for my first smoke. I have a foiled water pan with foiled 16" terra cotta clay saucer. I used about 100 briquets of K with a few chunks of smoke wood. Dumped a lit chimney of...