Turducken - Up and Runnin...

Smokin Bob

<p />Well, I was off by only a few minutes of havin her up and cookin by 7AM (forgot to adjust tru-tel height).[p]Kamado Lump, Pecan & Maple Wood, Plate-Setter w/ grid on top, V-Rack with drip pan, Cover with foil for 1st 4 hours and then uncovered the last hour @ 350'ish... [p]More to come...[p]B o B

Unknown

I'm behind you by about 30 minutes on my Turducken. [p]I'm a little surprised, but just had to add more lump. I use a BBQ Guru, and it ran wide open for the first hour or so just getting the temp at the V-rack up to 330'ish. [p]I usually don't have that much mass in there. I guess with the plate setter, small water pan, rack, drip pan, V-rack, and 17lb Turducken, it just has to burn a lot of fuel to keep the cooker at 330. What are other's experience with fuel consumption with this size of meat at these temps?[p]StevieDee

Smokin Bob

<p />StevieDee,[p]I still have 1/2 my lump left after 3 1/2 hours at 350.[p]I'm not sure why this is splitting apart???[p]B o B

eggor

SmokinBoB, looks like it's stuffed. wonder what your tummy's gonna look like like after eatin.

Smokin Bob

SmokinBoB,[p]Just passed the 4 hour mark and I'm just having a tough time feeling comfortable with the internal temps. of the duck and chicken. The reading I get on the outter Turkey seems fine but unsure about the rest...[p]B o B

MikeMan

SmokinBoB,
I think your turducken is splitting because there are no bones to hold its shape. It is trying to fit the 'V' of your rack (I read that somewhere on here.) I cooked one today in same roaster pan but without v-rack. 5 hours a 325, no wood, just lump. Rotated grill 180 once halfway through and dumped pan a 4 hour mark because I was afraid it might overflow at that point. I used a couple paving bricks under my pan. Good stuff.