Who says you can’t have Turkey throughout the year? Just like Corned Beef and Cabbage, I like to have Turkey at least once a month. Still working on the stash of Gobblers I accumulated during Thanksgiving and Christmas when they were pretty near given em away for free. Besides, I’m doing research on my new MAK 2 Star Wood Pellet Smoker-Grill 
Ever since KyNola introduced me to Jans Dry Rub on the Bradley Forum I often enjoy using the rub on Turkeys, and Chickens among other things. Here’s that 11 lb Gobbler with some Roasted Garlic EVOO and Jans Dry Rub. All dressed up and resting on the Vertical Turkey Roaster … “ready to meet it’s MAKer” 
Setpoint to SMOKE for an hour. As I learn the intricacies of my MAK I’m applying techniques from my electric smoker experiences. I like a nice, not too overpowering smoky flavor and am learning that applying an hour of smoke before bumping the temperature really does the trick for me. Used Apple wood BBQ pellets. My MAK runs at 180º ± 10º on the SMOKE Setpoint. After an hour, bumped the temp to 325º.
The money $shot … This will have to do cause I over estimated the time I thought it would take for the breast to reach 165º. It only took me ~ 3 hours instead of the 4 to 5 hours I was figuring … Foiled the Gobbler to rest. My Son and his family came for dinner and along with SWMBO and I we devoured that bird down to the carcass 
Gives me a warm and fuzzy to watch the Grandkids munch down their dinner
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