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  1. I will be smoking/grilling a turkey on my vision kamado for thanksgiving. This will probably be my 4th Turkey i have done on a kamado overall but its been about 2 years since i did one last. i did a trial run of my Turkey cook with 7 large bone in chicken thighs last night utilizing the same temp as i would use when i do the turkey - 325 with my smoking stone/diffuser in place. I did not use a drip pan above the diffuser but i plan too when i do the turkey. it was very windy last night and 40F in Chicagoland which gave me some sporadic temps but i was able to manage 330F with some close monitoring. I cooked the thighs to 180F internal and took them off. Theyhad a sever acrid aroma . they still tasted ok but that acrid aroma will not do . I attribute this major mistake do to the fact that i had no drip pan and the huge amount of grease sizzling away on my smoke stone penetrated the meat. Or was the wind a major contributing factor? also do you think its possible the olive oil i brushed the skin of my chicken with absorbed this acrid flavor? My vision was clean and the so was the grate and i always make sure i do a burn off after my low temp smokes. i waited until my temp settled into 325 before i put on all the poultry so their wasnt a huge amount of smoke billowing out of the top. i used lump charcoal with two medium sized chunks of pecan. Looking for all your opinions on this so we can all avoid any thanksgiving mishaps. i did notice John did not use a drip pan when he smoked his turkey on the Kamado Joe in this video. if his turkey was fine i am concerned there was some other major factor in my cook that caused my problem.
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