The cured Turkey and Tasso ham like product thing is in the offset smoker.
It has been on there since around 2:00PM.
Got the fire going and took a nap.
Woke up around six and got it going again.
There was one little red coal going but it was enough.
Hickory wood is the fuel of the day.
Don't know how long I am going to smoke these critters but when I done they will just stay in the smoker because they are cured and the weather is cool tonight.
Will finish cooking tomorrow.

A couple of action shots.

Gorgeous looking bird, Worth!

I just smoked one on Sunday. Brined overnight, then injected with butter, granulated garlic, and Frank's Red Hot sauce:

Mike the turkey looks good.
Since you are new here I cant expect you to read every thread.
My Ham thing was cured in this recipe for 7 days.
The ingredients are.
1/2 gallon of water.
1.5 ounces of insta cure #1.
4 tablespoons salt.
2 tablespoons black pepper.
2 tablespoons garlic powder.
4 tablespoons hot red pepper.
1/2 cup brown sugar packed lightly.
The turkey was cured in the same brine but doubled for a gallon of water for 5 days.
I use stainless steal food grade kettles to cure stuff in and a refrigerator devoted for such things.

Happy to see you here.

Cured and smoked turkey doing the breast stroke.
The grill marks made me think of a jail bird.
Then I emagin the thing escaping from Alcatraz.