First, set up. I filled the Large almost to the top of the fire ring and lit it. After the temp had started to come up I put the plate setter in along with the three feet that would hold my pan. My pan is a 18 1/2 x 12 1/4 ss with rounded corners so it fits nicely in the bge sitting on the feet. Corners of the pan do, however, hang over the plate setter. Turkey goes in a V rack.

Anyway, my fire was too hot, you will say, and it seems reasonable. This time I let it get too hot at start up and had to shut it down until the temp was below 300 deg. Fortunately I was in no hurry. I readjusted the vents and waited until it appeared to be stable at 325 and on went the turkey. I monitored the temp by the pan with my Maverick. When the probe was clipped to the edge of the pan exposed to the fire gases the temp registered about 375 but when I moved the probe back so it was shielded by the plate setter I was right on at 325, plus or minus 5 deg. It stayed that way for the duration of the cook. The dome temp was also showing appropriately low temps (when it wasn't stuck in the turkey breast, I know, don't scold me.). I have calibrated the dome thermometer recently.

By temp measurements with my Maverick and another a W&M remote the bird was done in less than 2 3/4 hours. I let it go another 20 minutes or so and pulled. I didn't want to dry it out.

Max directs us to baste every 20 minutes or so. For me, I can't keep liquid in the pan. It all evaporates. I did add more wine and some apple juice today...gone.

I do believe the bird will be just fine tomorrow when we carve it for the party but I'm concerned that there is something not right in my technique or set up since it always cooks fast and my drippings are always pretty burnt. I'm planning to do another one (14 lbs) Tuesday and would like to have drippings that are usable for that great gravy.

Max? Others? any suggestions, please? I'd be grateful for some guidance. Was that pan temp, in fact, too high? What pan temp should I expect to see? I'm not sure the pan temp is the only problem as I have cooked others where the dome temp was 325 and the pan temp was lower yet I still have the burnt drippings. Am I getting hot spots at the corners? If so, what set up changes would be in order?

Thanks in advance. btw, I may not be able to respond until Monday due to our party tomorrow. I'll be back as soon as I can.