The last few years I have gotten a fresh turkey for Thanksgiving, Wet brined for two days, then smoked on my stick-burner. This year, I am thinking about doing the brine, then cold smoking for 10-12 hours, putting back in the fridge for 2 days or so, then putting on the smoker to cook. Just curious if this sounds like a good idea or not, and if I would gain any “smokiness” in the flavor. Suggestions?

Thank you for the reply!! That should not be a problem, as I am in Michigan, where it has not exactly been warm lately. I have the A-Maze-In maze, so if I put that in the firebox of my offset, I should be good to go. I have various Thermoworks thermometers, so I may do a test run to see how the temperature works out. Thanks again, I have the “hot smoking” down pretty good, but since I received your catalog, and have poked around this site, I am getting excited and more and more ready to try my hand at brats and snack sticks soon. I will report back how all this worked out after Thanksgiving!