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Smoked a few turkey breasts last week and it was amazing. Rubbed with McCormick's Montreal seasoning and some paprika, then smoked till 160 internal. The proof was in the eating. Here are a few...

BillyBob-thanks for yuor post. Question about the thermometer. I have one with a braded cable-but it is not going to go through the door seal, wdyt about it coming out the smoke vent uptop?

Hi- I have a thermometer question. Can I keep this in the meat and run the cable out of the smoker through the vent hole up top? Otherwise I'll have to keep opening the door and loose heat. Anyone...