Scott Jeff
New member
It came out way better than I thought it would. Father in law who has smoked some before, said it was the best he's ever had. Just put onion and apples in cavity. Olive oil over bird, and sprinkled kosher salt/pepper and a little garlic salt all over bird. Put it on the 18.5 at around 6am temp was at about 275. The temp really spiked up quickly so I had to run the majority of the time with most of vents closed to keep temp down to 250. It was cooking quick and I wanted to slow it down. Took bird off about 1.5 hrs before we ate and wrapped in foil for 15 min, then took it off and let it rest. Loved the outcome.
