"devildogokc" asks:

>Anyone do a Turkey in a Brinks type smoker???
>Any advice on it????

The upright model, yeah. Did it that way the past three years running.

Apple cider brined for 36 hours, drained-rinsed-patted dry.

Year 1: Smoked over hickory for 5 hours, finished for 2 in a 350 oven.
Concensus: Good, but could've stood about an hour less in the smoker, or a
different wood. Hickory works better with the other white meat.

Year 2: Smoked over white oak for 5 hours. Cut back on the amount of wood
chips. Finished for 2 hours in a 350 oven. Concensus: Really, really, good .
.. . but next time don't use the drippings from the drip pan to make the gravy,
make that separately. Too smoky.

Year 3: Smoked over wild cherrywood chips for the times above, finished ditto.
Concensus: Perfect, just the right amount of smoke. Gravy made separately.

This year I'd planned on trying applewood, but unfortunately the in-laws
haven't made up their minds whether we're going to visit them or they're coming
to visit us. Regardless, M-I-L says she wants chopped pork BBQ for
Thanksgiving this year.

Some people . . .

Eh, maybe for Christmas I'll try a brace of applewood ducks.

Best,

Marc