OK, so we're hosting our families for Thanksgiving. DH is willing to consider a turkey on the Egg, but we've never done a long cook - so this will be new territory.
We have 7 people total, so we're planning on a 20 lb. bird. I'm assuming we'll buy it tomorrow, defrost it Sunday-Wednesday, and then begin a brining in our coolor on Weds.
For a 20 lb bird, I'm hearing 12-15 minutes per lb., so 4-5 hours of cooking time (yes, we have a Thermapen!)
1) What I don't know is how long the wood will last on a long cook like that. We have an XL, so do we stir it, fill it up, heat it up, and assume it will last 5 hours? If we needed to add wood, how would you do that while cooking?
2) Direct or indirect? We have fire bricks and a second grate to raise it into the dome, and we have a plate setter.
3) What do you put the turkey in? I could put the turkey in a roasting pan on the grate, but that just seems...weird.
4) I saw one person note that he had to remove the dome thermometer to accomodate the turkey. What do you plug that hole with then?
Other advice? (Can you tell we're anxious? Don't want to blow it!)