JimmyDings
New member
Ok people's......could use opinions for this one.....1st Turkey on the Mak 2star and I have some concerns
13 lb Turkey
I understand internal temp to be 165 in the breast and 180-182 in the thigh.
Was going to cook on the 2 Star at 250
Should I use the smoke setting before hand to get more smoke on the meat?
Ideas on how long?
Unstuffed bird, should I leave the cavity open?
Any ideas what flavors really make a Turkey stand out?.......was thinking half hickory and half cherry......input?
Was think should take about 5 hours....does this sound correct?
Any opinions would be appreciated
Thanks in advance, Jim aka JimmyDings
PS: Thanks a million Tent for the JD Pork assistance,
13 lb Turkey
I understand internal temp to be 165 in the breast and 180-182 in the thigh.
Was going to cook on the 2 Star at 250
Should I use the smoke setting before hand to get more smoke on the meat?
Ideas on how long?
Unstuffed bird, should I leave the cavity open?
Any ideas what flavors really make a Turkey stand out?.......was thinking half hickory and half cherry......input?
Was think should take about 5 hours....does this sound correct?
Any opinions would be appreciated
Thanks in advance, Jim aka JimmyDings
PS: Thanks a million Tent for the JD Pork assistance,