- 1 each Turkey Breast
- 50 grams Salt
- 50 grams Ground Black Pepper
- Season the turkey breast with salt and pepper all the way around.
- Place the lit Volcano Smoker inside the oven on the bottom rack.
- Set Phase 1 convection mode at 275° F (135° C)/ <30% custom vent/ half fan speed/ 30 minutes.
- Set Phase 2 combi mode at 225° F (107° C)/ 40% humidity/ half fan speed/ probe temperature 155° F (68° C).