Kitchen

[Bird]

Hi all. We are slowly riddiing our home of stuff, and now this smoker is on the chopping block. I've made a few recipes with poor results previously, and it has sat in the garage unused now for several years. I never did understand the sequence of things and the parts mentioned in the horrible directions that came with it. I'm not the brightest bulb either, tho!

So I am going to give it, and me, a few last chances before it hits the landfill.

I have a 2.89 lb marinated turkey breast.

I am preheating the smoker to 240 degrees as directed on this website:

http://www.dadgumthatsgood.com/smoked-turkey-breast/

Seems like it will take a little over an hour and a half. I'll probably rub it down with butter and some mesquite seasoning. I am soaking mesquite chips at the moment to put in the little bin.

My question is, there is an oval pan inside the smoker. Where does that pan go? Is it merely a drip pan that goes UNDER the shelf that the turkey breast is on? (If so, shouldn't it have been designed large enough to maximize the catch?) Also, does the turkey breast go directly on a rack, so it can drip down into the pan so the juices can smoke? Or, does it go on/in a pan of its own?

Sorry for the dumb questions. My fool-proof method of making this piece would be to oven-sear at a high temp for 10 minutes, then roast off at a medium low temp, say, 225 degrees until proper meat temp is reached. I'd like to know if this smoker is worth the space it will take, though, so would like to try some things again, years later after a few failed attempts. Thanks if you can advise. - Bird