I found a new in the box Bubba Keg and stopped by the guys house to get it on the way to the lake house. Got it put together and seasoned it for use.
I may have stole Larry's brine idea and didn't know it. I smashed some John Henry's Texas Chicken Tickler with a morter and pestal and then mixed it with some chicken broth and a dash of worster. 15lb turkey got 3 cups worth and then a rubdown with butter and some more Chicken Tickler.
Cooked it at 310 for about 3.5 hours until it temped out like it's supposed to.
Then we moved on to thick cut pork chops the next day
My brother made the straps to hold a diffuser for it and they work perfect for holding a drip pan.
This was one of the Bubba Kegs that came with only the top side of the bottom vent caulked so I 'doctored it up' with a beed across the bottom to stop the air leak. Works perfectly now.