Here are the pictures as promised;
Wrapped in cheese cloth soaked with 2 pounds of butter seasoned with garlic powder and Montreal Chicken Seasoning
What is left of the smoked Salmon seasoned with a Jamaican jerk seasoning
After the turkey was unwrapped. Started the smoke at 8:30 at 250+. Was cooking too fast so dropped down to 220. Cooked to 163 and then took smoker up to 300 to brown. Only took six hours to smoke after dropping the temp. I think the turkey cannon speeds up the process. If I would have kept at 250 - 275 I am guessing it would have been done in four hours maybe a little more.
Getting the fryer ready and getting ready for the fire!
Out of the fryer cooked at 340 to 350 for 53 minutes just as recommended for a 15 pounder. Too well done but still delicious.
Out of the smoker browed up nice and very moist
And the daughter doing her best viking impersonation.