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uhhh, yum!! That looks simply wonderful.

yup, getting temps down kinda sucks. Thats why I am pretty vigilant in the begining. If I am within 25 degrees of my target temp, I am happy and is good enough for me.

B, I recently switched from water to clay saucer after doing alot of research on here. I must say, it is a world of difference. I was nervous at first and had to get used to another technique i.e. quick and higher temps etc. But other than that, it is something you should try. I too, have a...

congrats! welcome to the addiction. and welcome to the sight!!

Mike, good point and very interesting, as well. I obviously am not a seasoned person, but am currently in northern California and will be moving to Virginia this summer. I have also lived in Morgan City, LA, and you are absolutely correct in your statement...we assume that where we are is the...

You will be able to use either water in the pan (lower, longer cook) or no water (high heat). I would use water in the pan for just the flat, if that is the way you go. If you do a butt, I almost always use water in the pan...nice, consistent low heat for the butt. what is your weather...

Just the flat, IMO, is just ok. If that is what you are sooting for, do it. It is not "bad" by any means, but it is not like having the whole brisket. With just the flat, I would use the water pan. With a butt, I do use the water pan.

A butt is always my favorite I am smoking a stuffed pork loin tomorrow, have some friends in town and this will be a different stuffing of the loin, so looking forward to it (again). Any route you take, you will enjoy it!! I will also be grilling for the big SF 49rs game...oh, the pressure...

Dave, do you bury all your chunks or burn a few from the start and bury others? All my birds have come out nice and dark, I burn about four smaller-than-a-tennis ball cherry chunks. I have often wondered about burying at least some of them but never have tried. Natural birds, brined for 24-36...

Jeff, I really enjoy the Jack Daniels brine...it is hearty, keeps the flavor of the turkey yet enhances it very nicely, while making the meat good and tender. The drippings also stand to make an excellent roux! An apple brine is good, as well, but I favor the JD brine.

I also forgot to mention that I season the cavity of the bird with pepper, sage and a little salt...then, I insert a pierced whole orange or lemon, celery stocks and a couple carrots. If you go to the Jack Daniels Brine on this site, it'll give you some great ideas or stick to what you and...

I used about 3/4 of the boxed chicken stock, and added the contents above. It will catch all the great drippings and mesh all your ingredients together. Then when it's done, yes, flour or corn starch and flavor to taste, mix to consistency for thicker or thinner gravy. You may need to have...

I suppose you could, but it would be closer to the heat source. I used a tin pan on the second grate directly under the bird. In the pan, I added chicken stock, celery, a little onion, carrots, the giblets and a bit of salt and pepper. When I took the bird out, I also took the pan of...

and not to change the subject...if you are planning on gravy, I would highly recommend sticking a tin pan under that bird to catch the drippings to use for the gravy. All I can say is "wow". If no gravy, don't worry about it

Mike, I did a 14lb turkey for Thansgiving and it took approx. 3.5 hrs. I was not able to get it up to the 325 degree range but it did turn out excellent! Wasn't a huge fan of the skin, but I attribute that to the lower temps (275-320). Again, it still turned out great and was a huge crowd...

good luck guys!! I'm "on the brine" as well. I opted to go with the JD-Maple Syrup brine. My bird is a bit smaller (14lbs) as we have another bird and ham showing up for dinner. Will try to post before the beers start to flow on turkey day