The BEESR is a very versital cooker, you can go low and slow or set it to HIGH (15) and dry fry like TBE or SRG.
You can use my 15-10-8 method if you want a smoked turkey (See thread here...
http://www.letstalkbbq.com/index.php?topic=11668.0If want one that taste fried and has crisp skin follow this direction..
Clean the bird pat dry the skin then rub with butter or oil then add whatever seasoning you like. I use S/P but it's up to
you. Just use a low sugar rub or the bird will look like a black bowling ball
Set the setting to "15" 15 mins before adding the bird. The BEESR does need warm up time where TBE an SRG don't
After warm up place the temp probe into the bird in close the lid and watch the IT once it hits 165 in the thighs turn the unit off and let
it rest in the chamber. After 15 to 20 mins it's ready to serve