Thanksgiving in August!

[BedouinBob]

Hey Greg, if you want to collect the drippings, you might try putting a small rack inside the pan which will allow the smoke and heat to circulate completely around the bird. I don't think that there will be much shielding of heat on the bird by the pan once the unit is up to speed on the heat. Tin radiates heat pretty easily so I would think the difference is minimal. I agree with DM in that I have not used a pan in my birds and just cook the giblets to get gravy. Smoked bird carcass makes great congee, for a subsequent meal however.

 

[DivotMaker]

Hey Greg - sorry for the late reply to your question about me ever doing a turkey in a pan!  No, I haven't, and no, I won't.  It's totally counter-intuitive to my way of thinking in these smokers, plus, I couldn't imagine better results than I get doing the bird naked, on the shelf!  The dark meat is smoky and moist, as is the breast meat.  It's smoked turkey 360!

 

[gregbooras]

Hey Greg - sorry for the late reply to your question about me ever doing a turkey in a pan!  No, I haven't, and no, I won't.  It's totally counter-intuitive to my way of thinking in these smokers, plus, I couldn't imagine better results than I get doing the bird naked, on the shelf!  The dark meat is smoky and moist, as is the breast meat.  It's smoked turkey 360!

Hey Tony,

No worries!

Next Saturday I will smoke the bird without the pan.......

Thanks Greg