Considering doing a turkey on my BGE this holiday season. I've never done one so I wanted to at least do a trial run at some point between now and then. I'll take any advice out there. A few questions that come to mind:
1. What is a realistic size for a turkey on a large? (I'm not looking to get it to the very limits, but some general idea of what it will hold.)
2. What is your favorite set up? I have the AR with spider and stone and of course, the original plate setter.
3. Temps for both the egg and turkey and reasonable times to shoot for?
4. Any other pointers that you might want to throw in.
FWIW, I'll probably shoot for a lighter smoked flavor. The egg alone delivers such a good product and my family doesn't like overly smoked poultry.
Dallas (University Park), Texas