Hi all. I have a 19 lb turkey and won't have the oven available to transfer to. So , I am going to brine, then season and use apple and hickory at 225. What hints can u give me please? Total time? Crisping? Also how many hours should I use the blocks before I shut the smoker part and cook with the heat? I don't want to overpower the smoked taste too much. Last should I oil the skin to try and crisp? As u can see, I'm a newbie!
Thanks, sd