Thnks Dennis for the summary of ways around
The poultry problem.
No one offered any comment when i mentioned my friend Willi's solution, so i forged ahead.
The turkey i smoked today was 11.5 lb.
I did not lift the skin .
I did not dry the split turkey.
I did not finish on the grill nor in a hot oven.
All these "workarounds" seemed to me to be just that,a way to salvage a poor way to prepare turkey.
I selected a Butterball as i was short on brining time.
I slathered the split bird with Cookshack spicy chicken rub which i have used for years. I added brown sugar and black pepper and let it reach 46 f on the counter.
This made it very wet as the salt drew moisture. Bad right?
It cooked at 250 with 3 oz of apple for 4 hr with my 3 inch dia. flue and damper wide open.
I pulled at 175 in the thigh and let it
cool to room temp as i don't enjoy smoked meat while hot. The skin as i expected, was golden and crisp.
Not crisp as in strike a match on it but truly crisp and absolutely delicious!
At least for this one turkey i can say with conviction that a 3 inch adjustable vent
solved the bad skin problem reported here as a poultry problem.
When Willi explained to me 10 years ago the necessity of venting moisture on some products lest they steam, it made sense.
Opening the door did not.
He said a 5/8 vent hole was wholly inadequate for fish or fowl.
I'm nibbling on the results of his wisdom as i type.
Best.
dick.
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