Last Thursday, for Thanksgiving, in addition to the regular roasted turkey, I decided to do something different and smoke a turkey. You may recall that last January, Aryeh and I built a cold smoker. The smoker can also be operated in hot smoker mode by putting the hotplate inside the main chamber.
After a quick surface blowtorch treatment as a special precaution (to instantly kill any salmonellas which may have been hanging out), I loaded the turkey into the crate and got it all smoked up:
Nearly 10 hours later, after a quick trip under the broiler to finish, the turkey was done.