First time smoking a turkey

Good luck. Never did one in pit/smoker like that.

I use a water smoker and love to smoke 'em. For seasoning, I rub the dry bird all over with EVOO...helps bind the seasoning and the bird browns very well, too.I like to give the bird a liberal coating of Tony's, all over, a lighter sprinkle of lemon prpper, all over, and a good sprinkle of paprika over the top. I use the aromatics(and seasonings) in the cavity, too, and I always put some lemon, orange, satsuma, and/or apple in the cavity and in my water pan. Like you, I always use pecan wood or hulls for my smoke. Try not to over cook it, and it will be awesome. If your not using a water smoker, you may consider putting a water pan close to your heat source.

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helpful tips

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Get an internal temperature probe. Takes all the guesswork out of knowing when its done without having to open the lid frequently towards the end of cooking to check for doneness. Take the turkey off when it reaches 160 degrees and let rest for 20-30 minutes.

If you aren't picky about how the turkey looks when you take it off, get yourself a turkey v-rack. Place the turkey breast side down on the rack. The breast will be more moist since all the drippings will fall down on the breast. The downside is the breast will have rack marks and not look as good.

I did a test run Saturday night for the game. Three whole chickens and one pork loin. Everyone enjoyed it but found out my thermometer does not work on top the grill.

I was also hoping for a heaver smoke taste than I got. I was using the Pecan wood chips. Does Pecan wood always gives off a hit of smoked taste or do I need to find Pecan chunks or logs?

i missed this thread.

anyone have any ideas for keeping the turkey together while smoking?

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I was also hoping for a heaver smoke taste than I got. I was using the Pecan wood chips. Does Pecan wood always gives off a hit of smoked taste or do I need to find Pecan chunks or logs?

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Chunks or logs are best. And don't be afraid to use a lot of it. I like to have continuous smoke.

When I use hickory chunks, I add 4-5 pieces when I see the smoke stop, usually 30-45 minutes on my smoker. I go through about half a 5 lb bag of wood chunks for a turkey.

When I use oak firewood, I add one at a time. It'll last about an hour.

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How long does it take? What size Turkey?

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Anyone know this?

for sure do the temp probe. then you can "set it and forget it!"