I'm gonna go ahead and apologize for the lack of pictures but last weekend I smoked 3 slabs of baby back ribs and 2 whole wild turkey breasts on the Kamodo Joe. I used the 2-2-1 method on the ribs cooking around 230-250 degrees and had some applewood chips in there too and they turned out amazing. I decided to take the membrane off the ribs during rub down the day before cooking this time thinking it may help the smoking effect on the meat. I tried a new rub called 2 brothers that has a dry rub and wet sauce combo...not bad.

The turkey on the other hand didn't turn out that great as they were on the fringe of being too dried. I cooked them with the ribs so the temp was around 250 degrees and the turkey had been marinated in some spices but was not brined nor coat without a glaze during cooking. I cooked for 2 hours then put them in foil for another hour. Internal temp was up around 190 by the time I took them off so I already knew they would be too done. Has anyone ever cooked a whole turkey breast on the KJ and had good results. I'm thinking maybe 250 is just too hot for smoking turkey or maybe 2 hours totatl instead of 3 would have been better. Any thoughts?

Don't smoke it. Fry it!

Or, cut nuggets up and season with a rub. Wrap in bacon and rub down again. Grill it indirect until bacon is done. I usually cook the bacon in the microwave for 2-3 mins to jump start the cooking process so I don't overcook the gobbla.

Hope this helps.

I thought you were talking about.....

Cut that turkey up in chicken-breast size pieces and cook it on a hot grill. No advantage to slow cooking something that doesn't have any fat in it.

Smoked a breast out of a 23lb bird onetime. Wrapped that sucker in about 2-3packs of applewood bacon. About 4-5 hrs later if i remember correctly and talk about something good.

Sounds great. I smoke wild turkey several times a year. No matter how much I cook there are never any leftovers. Frying...may as well buy it... Lemon-pepper- honey grill it,

This is what I do with it 95% of the time.