royal oak lump charcoal to create a hot bed of coals; then i start adding sticks of post oak to hold the pit at degrees. once it stabilizes the turkey breast goes on the pit. smoke it for hours adding more post oak as needed to maintain steady temperature. after about hours the outside of the turkey...
"the nutritious value of future savoury foods is critical as well. our ambition is to make it easier for people to eat a wide variety of foods that are good for us, good for the planet and, of course, delicious at the same time." many ways exist to meet this goal, but to diversify our diets sustainably...