Me again....Turkey this time :-)

[Crimson Ghost]

OK, it seems like no one likes the idea of smoking today and deep frying tomorrow.

New plan:

The 11 pound bird for smoking tomorrow is in the brine now, will be there for 12 hours.  tomorrow I will smoke it for 4 hours and transfer it to an electric roaster which has heat settings from 150-450.  Then I can use the smoker to smoke before I deep fry. 

If I smoke the bird from 6am to 10am than to the roaster, what temp should the roaster be set at to finish an 11 pound bird for a 3pm meal? (smoker will be set to 220 with apple wood)

after I pull it at 10am I will smoke the 19 pound bird for 4 hours and then deep fry it at 2pm (should take an hour to deep fry it).

Someone said that the deep frier will pull away some of the smoke taste - what is the best wood to use to smoke/deep fry ?

[NePaSmoKer]

I said the deep fry will loose some of the smoke.

Anyways

I would set the roaster to 325* for 3 to 3.5 hrs

nepas

[Crimson Ghost]

Great - thank you all for the input !!

Very much looking forward to tomorrow  :-)