This is a 2010 Turkey posting to the 2009 turkey log.
I am fairly new to smoking and have the Cookshack smokette. I put a 4.5# turkey breast with the bone in my smokette last Sunday. I followed the Lemon-Smoked Turkey Breast recipe in the Cookshack cookbook. Basically, that is a baste with lemon juice, oil, lemon rind, garlic and dill. I put the 2 oz of hickory and 1 clove of garlic in the smoke box and smoke cooked at 225 for 6 hours. The internal temp was 165. The breast was very juicy and moist. I would have liked more of a smoke flavor. The wood pieces were chared, but not turned to ash. I didn't look to notice how much smoke was coming from the smoker during the cooking process. Would the meat have had more of a smoke flavor if the wood had burned more completely? I know to keep the wood pieces towards the front of the wood box for better burn and I thought I did this. Any suggestions?