Bird on the BGE

Dogboa

Active member
Bird is done. Not as deep a mahogany color as those done on the offset, but that smokey aroma is on point.

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Doc

Administrator
Staff member
Gold Site Supporter
Awesome. I did that one year. It was sure good but I missed the gravy.
 

Dogboa

Active member
Awesome. I did that one year. It was sure good but I missed the gravy.

You won't miss the gravy if you made a big a$$ pot of stock the Sunday before and use a drip pan under the bird!:clap: Made a roux, used the pan drippings fortified with some stock. Nice hint of smoke in that batch of gravy!:brows:
 

QSis

Grill Master
Staff member
Gold Site Supporter
Beautiful job, Craig!

I haven't smoked a whole turkey in a long time.

Lee
 
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