Smoking a turkey and 2 hams.
I was chosen to cook for the sunday after church lunch for the family.
22.8lb turkey, been brined for 36 hours stuffed with apple, onion and garlic, sprinkled with Old Bay Seasoning
Hams have 3 coatings of brown sugar, honey and pineapple juice glaze
Been on the smoker/BBQ for 5 hrs at 180-200* about an hour to go
I used kingsford original charcoal along with mixing in Kingsford Hickory charcoal and with the odd chunks of wet hickory.
Also have sweet potatoes and white potatoes on the grill
Made the Whole cranberry sauce last night and it is in the fridge gelling