LSUdude258
New member
- Messages
- 3
- Grill(s) owned
- Stampede
I plan on smoking a turkey on the Stampede 590 for the first time this year. Plan to brine at least 24 hours as well.
I've been back and forth on whether or not to spatchcock it as I'm nervous about it cooking evenly. Any opinions there?
Had anybody ever stuffed a turkey on the smoker to make stuffing after? Also, any good methods for collecting juices/drippings for gravy? I've seen posts from someone else that said they think the edges of the pan for drippings messed with the airflow and caused the cook to be uneven.
Any advice appreciated thank you.
I've been back and forth on whether or not to spatchcock it as I'm nervous about it cooking evenly. Any opinions there?
Had anybody ever stuffed a turkey on the smoker to make stuffing after? Also, any good methods for collecting juices/drippings for gravy? I've seen posts from someone else that said they think the edges of the pan for drippings messed with the airflow and caused the cook to be uneven.
Any advice appreciated thank you.