This is my first post, so to start, I'm in the DC area in Kensington, MD and just bought a CG Duo Pro a month or two ago. I've been pretty conservative with it so far and have only done some pork chops, brats and steaks.
I'm pretty new to grilling and smoking in general, having only gotten serious about it at the beginning of this recently past summer. I've been experimenting and have turned out some pretty good meals, but I've got to be honest, the turkey is intimidating me. I've only been cooking for myself and the wife so far, but on NOV 14th we're gonna have around 20-30 people at the house for a pre-thanksgiving friend party.
Someone else is prepping the bird and all I have to do is apply the heat. The problem I'm having is regulating my temp; It seems like it takes forever to get the temp below 400. And worrying about keeping the bird moist. Also trying to decide between applewood or pecan, neither of which is exactly readily available around here and both are expensive. I'm also gonna try lump charcoal for the first time ever.
So, I guess the specific questions are:
1. Once I get my temp where I want it and get the draft set right how do I keep it from overheating when I add coals?
2. Which wood? Lumps or logs? Wet or dry?
3. Lump charcoal?
I could think of more but there are a couple of other turkey discussions that should be able to answer those questions.