« Reply #7 on: December 09, 2014, 03:32:06 PM »
Turkey will have a ton of moisture especially if brined. So consideration of that fact needs to be considered when cooking with the PBC.
The drippings on the hot coals make for a great moisture rich cooking environment that keeps things from drying out. However too much liquids can cause the coal bed to weaken.
Giving it time to recover and adding more coals are both great ideas.
Also adjusting the air shutter open some to compensate for moisture rich turkey and chicken works too!
Another great idea, time to get the micrometer out and set the air shutter for altiitude and moisture. We will have to set the PBC vent according to barometric pressure and relative humitidy.
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