Turkey breast and taters

[Pappymn]

Who at LTBBQ was supposed to remind me to not use too much flavor wood in my charcoal?

I thought Smoochy had my back

Everything about the turkey was great......moist......tender......just a little too much smoke for me and the wife.

I used ONE piece of cherry that was 2 inches by 5 inches......still too much.

No more wood in my charcoal!

[mikecorn.1]

Looks great, send it over my way

[Keymaster]

Mmmm , That Turkey breast looks Awesome and I bet them cheesy tators will be an excellent side dish. Nice job Pappy!! Sometimes I wait to add the smoke for 45 minutes after I put the meat on and make sure your vent is open enough to prevent any creosote flavor.

[RickB]

Ohh yea! Take a plate please.

[smokeasaurus]

If that is a kettle, the lid vent must be wide open. Cherry wood might've been a bit too strong for poultry.Also, a 2x5 is like a small mini-split, too much for a kettle. Next time try a small chunk of oak and a small chunk of apple.  I have been using alder lately with poultry and the smoke is very soft and just noticeable.

don't worry Pappy, Smoke is always here for ya 

Sure looks darn good.

[hikerman]

Looks very nice Pappy!   My father, bless his soul, told me often, "Too much is no good!"  He was always right, except when I was a teenager.....

[muebe]

Pappy there is some great color on that bird even though your belching smoke.

Poultry takes on more smoke due to it's moisture content being higher than beef and pork so less is better

[CDN Smoker]

I would gladly take a plate if offered

[fishingbouchman]

Pass some this way. Looks good to me.

[Smokin Don]

It looks good anyways Pappy!! Don

[sliding_billy]

Looks good from here (I'll happily take extra smoke).

[Sam3]

Looks great pappy!

[Eatin Smoke]

That looks awesome....especially the taters!

[drholly]

It does have a nice color and those taters look like they'll be great. I've liked the color from cherry, but found a heavy hand was too much. I like Smoke's advice.