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Guest
Guest
I am smoking a turkey today and was going to use the "self-basting" recipe. My questions are, would it help any to cook the bird on a poultry stand (breast side up) on the bottom rack, or is it better cooked laying flat on the top rack? Also, at what location in the pit are the depicted temps of 325-350 taken (top vent, top grate, botom grate)? Are these temps basically supposed to be the temp where the bird is placed(if I put it on the bottom rack, it should be 325-350 at the bottom rack)? Sorry about these basic questions, but this is going to be my trial run to see if I should smoke my bird for Thanksgiving, I eant to give it every chance to be a success.