So....I got a smoker......named her "hey smokey"

I used to do a lot of smoking on makeshift grill setups years ago. It was so time-consuming having to be on top of managing the fire. But now I have a Wi-Fi enabled pellet smoker. Maiden smoke was 6 meal-sized meatloaves. Yummy, but not smokey enough. I ordered a smoke tube for my next smoke.... a turkey. 

Also, I had had a lot of temperature fluctuation so I got a welding blanket to help with that.

It will also save on pellets.  Wanting to save on the clean up after the smoke I found the never before used broiler tray and pan from my stove...perfect size.

Brined the turkey 24hrs. Set the temp to 220° and the timer for 4 hours.

I chose cherry pellets. Here's the app on my IPad showing what's on the smoker.

Checked after 4 hours. The smoke tube was almost empty and the bird is looking good. Bumped up the temp to 350° for 2 hours or until the internal temp of 165° is reached. It took an hour and a half.

I had mixed up a batch of cornbread and used the smoker to bake it since it was already hot. I didn't get a picture of it on the grill because it was already too dark. 30 min at 350°

Really good practice turkey along with fried potatoes, broccoli, and honey butter for the cornbread.

The next day I did a vegetable stock first in the pressure pot for 2 hours. Then strained out the vegetables and added the turkey carcass, neckbone, and backbone and pressured for 3 hours leaving it to release pressure naturally (slowly). I ended up with 3 quarts of very rich soup stock and cleaned the meat off the bones. Jared up some and made a batch of turkey vegetable soup with rice and black beans. We'll eat on this for a few days.  I have lots of Smoked Turkey left for the Holiday!