Well, I picked up a 12 pound turkey today.  Looked up a brin­ing recipe online, thawed it in water for about six or so hours, and now have it brin­ing in the refrig­er­a­tor for the next 48 hours.  This is going to be an inter­est­ing exper­i­ment, as I need to get my smok­er up above 250 degrees.  It is a Big Chief, and typ­i­cal­ly does not get above 160 degrees.  So as a test, before Fri­day when I go to run a cou­ple tests.  first I am going to pull out the drip tray and line the bot­tom of the smok­er with alu­minum foil.  Sec­ond, I am going to actu­al­ly move the drip tray (which is remov­able) and put it half way up the smok­er so that it cap­tures more heat inside a small­er area.  I am going to drill a small hole in the front alu­minum pan­el for a ther­mome­ter and test the tem­per­a­ture.  If it is above 250 and under or between 325 degrees, Fahren­heit we should be good to go for a six to eight hour smok­ing.  If I can­not get it above 250 degrees, I will have to smoke the turkey for a cou­ple of hours, and then fin­ish it off in the oven, which, I am hop­ing I will not have to do.

I start­ed smok­ing beef jerky about a year and a half ago, and have lim­it­ed myself to that.  This is going to be a stretch and an exper­i­ment.  If I can­not get the heat above 250 degrees, I may sell this smok­er and look for anoth­er elec­tric one that the tem­per­a­ture can reach high­er tem­per­a­tures for smok­ing big slabs of poul­try like a 12 pound turkey.

Any­one have any tips?

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