Foil Roaster Pan

If you absolutely HAVE to have the drippings, I'll put it on the shelf below. I prefer to let the turkey have full exposure to the smoke.

I agree with Smokin on this one. I put the pan one rack down from the turkey.

Personally, I have found smoked gravy to be somewhat repulsive, but then, that just me.

Tell us what you do and if you liked it.

You may find that cooking slow/low that you will not have a great deal of working drippings.

The smoke may be strong,and bitter.

Poultry may take up more smoke than you really wish,anyway.Often,not every part of a meal needs heavy smoke flavor.

Just a couple of thoughts.

I agree that it can, Wheelz. But I cook my turkey's in the FE at 275 resulting in a faster cooked bird without as much smoke. If you are cooking lower and getting more smoke, I could not agree more with you.

Okay.. Based on the replies the foil pan idea is out the window. I mixed up a batch of SmokinOkies Holiday Brine when I got home from work this morning. I have to tell you.. If the turkey tastes half as good as the brine smells, we're in for a great dinner. I plan on putting the bird in the brine before work this evening and then the bird in the 025 on Saturday. I'll let everyone know the results.

Well I did my first turkey yesterday and after reading these replies, I did not use the foil pan. I used an 11 pound bird that I soaked in SmokinOkies Holiday Brine for 43 hours. Put the bird in the SM025 at 250 degrees and it was done in just three hours. The family and I were very pleased with the final product.