It was a 15# bird.

All he did was inject it with orange juice and rub it down with olive oil and minced garlic. He said he cooked it for  two hours and the temperature gauge stayed between 275-300 degrees.

He had to add charcoal one time and an extra pecan log,  for smoke, one time.

He stuck in a meat thermometer at the end of the two hours and it read 165 degrees. He let the turkey sit for about 15 minutes and then cut it.

He said it was done, juicy, and tasted wonderful.

Just wanted to share that with all chim-e-grill owners. Sounds like a real good grilling tip!

Happy Grilling, Ted Gober