I posted a reply yesterday I thought.
After the turkey has been cleaned we place thinly sliced pieces of onion, lemon, and orange into the cavity. We also take the leafy tops from celery and place them in the cavity. Making a mixture of brown sugar Worcestershire sauce we use that up under skin as far as we can reach without tearing.
I set the pit temperature between 325°F and 350°F then follow the cooking instructions with the turkey. We normally start with the breast towards the fire and then about halfway through rotate the turkey so that the dark meat is towards the fire.
The wood of choice is Apple first, Hickory and pecan.
Randy
