[CH] Speaking of Smokers II

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Hey all,
I just wanted to tell you that the smoked turkey turned out WONDERFULLY!  I
brined it over night, then filled the cavity with garlic and a bit of butter
and rubbed the bird down with a 50/50 mix of ancho and ground pasilla
powders.  The liquid pan was full of diluted orange juice and the heat was
supplied by charcoal and hickory.

At first sight in the morning I thought "uh oh, I have made a turkey shaped
briquet", but in actuality, while the skin was a bit jerky like the meat
remained very moist, and the carcass contributed to a very nice smoked
turkey and vegetable soup.

Next try - salmon.

Thank you for all the great input!

Suz
Atlanta

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