I've had my large Egg for about a month now, and am loving it! I have found myself nominated to cook this year's Thanksgiving turkey on the Egg. :) I'm happy about it, but definitely want a good two turkey cooks under my belt before the actual day arrives. So, this weekend is it! My sister is visiting from out of state, so what better reason than to cook a turkey in 90 degree weather!?!?!?!?
Here's my plan: plate setter legs up, BGE feet on the plate setter, roasting pan on feet, v-rack in pan, turkey in v-rack. I'll be following the Madmax instructions. 20 lb turkey. 325* dome temp.
So..... I have a few questions:
1. I've read to fill the lump up to 1 inch below the platesetter. Really? Is that true? I would think lump so close to the pan would burn the bottom of the turkey. Can someone confirm that I need to put that much lump in?
2. I have not done any cooks that require many hours. Should I light the lump only in one spot? Or should I light like I have been up to now: BGE starter cube pieces at 12,3,6,9 and center?
3. I have not used smoking woods yet. I understand turkey will pick up a lot of smoke and that I need to go easy. All I have is apple wood chips. (Bought them before I learned what I want is chunks...) How much of the chips should I use? How and when should I place them?
4. My biggest concern is stabilizing the temps. Will I burn through too much lump if I stabilize at 325*, then put the platesetter in and wait for it to return to 325*? I'm not confident on where the vents should be at 325*, and fear that if I put the platesetter in right out of the gate, I'm going to lose control of the temp once the plate setter has reached temp.
Any thoughts or advice is appreciated!