GEtting ready for Turkey

As Thanksgiving gets closer and applewood chips get harder and harder to find, I am heading out to the various big chains early to find some.  Last years T-day bird was a huge hit, and of course I am now on the hook for this year.  GF brines the bird, then I hook it up on the Weber Rotisserie.  7 hours at 220 and that is one finger lickin special.

7 hours on the roti, my mouth just filled with so much saliva i must look like a drooling st. bernard

Me too for the last 5 years or so Brine brown sugar sage black pepper garlic.Let soak for 3 days smoke for 4 hrs stuff with granny smith bacon and yellow oinons and bake a couple more hrs tender and juicy if its an old tom soak an extra day

I normally do a deep fried bird. But I may switch it up this year and break out the smoker. 2nd level may be some salmon.

I have never smoked a salmon, for that matter I haven't caught one either.  I have had some trout smoked for me years ago, before I learned how to do it myself.