Any tips on smoking a turkey in VERTICAL position?

Unknown

I will smoke my first turkey this Thanksgiving and would appreciate any tips, methods, pictures, and/or how-to instructions. [p]I am in limbo on certain subjects:
[li]temperature (range 250-325; go with low or higher temp?)
[li]time per pound (15min per pound at 325, is it really that quick)
[li]wood chips (I have pecan); should I soak them in water, wine, juice?
[li]drip pan; should put I put water/juice/wine/beer or none of the above?

stike

Yokid,
biggest issue is closing the dome, i'd think.
shouldn't be a problem otherwise if you can do that.[p]but i don't think you truly want to 'smoke' it, meaning 250 for X amount of time.[p]it will pick up all the smokiness you'll need from a good old regular roasting temp. and i don't think it benefits from any sort of 'lo-and-slo' cook because your not needing to break down collagen as in a 'cheap' piece of meat.[p]this is gonna start sounding repititious, but try max's recipe...

Unknown

stike,[p]I see my terminology was incorrect; easy to spot the rookies, LOL...[p]Thanks a bunch; I'll give it a whirl!

stike

stike,
sweet fancy moses, i hope you aren'y implying that i know what i'm doing... i'm driving blind

rex clingan

There's something marketed as the Turkey Rocket that is along the lines of a beer can rig for turkey. It might be more like 45* than vertical.

Nessmuk

Yokid,
I have cooked many turkey to include the American Heritage & wild birds plus capons on the Spanek towers.[p]Insert the polder in the breast & cook til it reaches 170.[p]I spritz every hour with olive oil & apple juice. We do not save drippings. The stuffing & gravy is made by my spouse in the kitchen.[p]I cook everthing @ 225 to 250. I enjoy watching the smoke billow from the egg while I sit by the chiminea reading & sipping wine.[p]Most all of my cooks take from 4 to 6 hours.[p]