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Message: <blockquote data-quote="Old Corps Piper" data-source="post: 553602" data-attributes="member: 4318"><p>RSteve, (as I started saying over on the "coffee pod" thread) I like your idea of parting out the bird first.  It would be a great way to make sure that all the cuts get cooked to order.  For several years now I have been "buttonholed" with doing a smoked turkey.  Can't complain, I started it and now the family expects it.   At first I used a Weber, but now I have different grill/smoker and I honestly like the way the Weber did it better.  I think it has to do with dome design... couldn't be me.  Either smoker produces a delicious bird, but it does call for considerable watching/checking and getting consistent doneness can be challenging.  I enjoy the cooking process, but despise the Thanksgiving clean-up... come to think of it, your method would help in that regard as well.  Kudos!</p></blockquote><p></p>