Just joined the Pitmaster Club and this is my first foray into the forum.
I plan to smoke a turkey for Thanksgiving on my 18.5" Weber Smokey Mountain. Meathead's "ultimate smoked turkey recipe" looks sensational, and I plan to follow it to the letter. Having watched a Youtube video of a Canadian chap who did Meathead's recipe on a Weber kettle, I noticed that the turkey is VERY dark when done. Can any of you (especially Meathead) comment on my thought of covering my bird with a layer of cheesecloth for the first half of the smoke? I am hoping this would result in crisp skin, but with not quite so much browning.
Good or bad idea?
Thanks to all for comments!
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