Smoked Turkey

Yep, you read right. Deep mahogony crispy smoky skin. Smoked with cherrywood on my 22.5 Weber grill. Definitely would do again, preferably for Thanksgiving, so my pies don't have to be stuck on the bottom of the oven. Keep the ashes out of the water pan, and you get plenty o' juice for gravy. Meat was smoked through and through. Stayed juicy without brining. Rubbed with Adobo and Badia Sazon Tropical (sans MSG). Turkey was about 12 pounds and cleared the lid. Took about 4 hours at 350ish. Hardwood lump charcoal, of course.