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| Adding wood chips are a necessity to smoking a turkey. Also place a pan half full of water to catch any drippings so that you don't get a constant flame going that will burn your turkey. |
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| This was an 11 pound tukey about an hour in. Gotta make sure you keep the lid closed so that the temp can get up to about 300-350 degrees. Had to add more coals at this point. Ain't nothing like SXA BBQ'd turkey!!! |
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| I was expecting for the turkey to be on the grill for about 3 hours like the one I did for Thanksgiving. Instead it only took two hours and this was the result. Tender and juicy with a smokey flavor. |
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| You guys ready for kanak attack time! Kale salad, mac salad, ling hing mui fruits, humus wraps, potato salad, flaky rolls, mashed taters, red rice, and some ham. Oh and I forgot had some white rice inside the house but nobody never eat any because had to much other good stuffs! |
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| SXA Chug approved! |
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| SXA Malia approved! |
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| SXA Maria and Marlon Approved! |
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| SXA Ohana approved! |
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| SXA Coco and her puppy purse approved! |
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| SXA Lohi and Pnut approved! |
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| Mele kalikimaka from the Shakas x Alohas Ohana! |
