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How to water/smoke a 24 lb. Thanksgiving turkey.

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amf124
amf124 Posts: 1
edited November 2011 in Root
I want detailed instructions on how this can be done - including temp, hours of cooking per lb.,how to replinish charcoal,chips and water.
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  • stike
    stike Posts: 15,597
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    you won't need to replenish charcoal, or soak chips for starters. not sure what 'water' refers to...

    ed egli avea del cul fatto trombetta -Dante
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  • Shwiezzee
    Shwiezzee Posts: 304
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    @Tweev: beat me to that, phone rang. Well put 
    I'm ashamed of what I did for a Klondike Bar.
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  • paulheels
    paulheels Posts: 457
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    Haha whod'a thunk it? I figured Tweev would require a little more couth!
    I do mine 320-350. Around 1.5 +/- total time. Fill lump up and you won't have to replenish. No chips use unsoaked chunks. NO WATER


    Paul
    thebearditspeaks.com. Go there. I write it.
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  • Little Steven
    Little Steven Posts: 28,817
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    I want detailed instructions on how this can be done - including temp, hours of cooking per lb.,how to replinish charcoal,chips and water.
    Welcome to the forum
    B-)

    Steve 

    Caledon, ON

     

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  • Shwiezzee
    Shwiezzee Posts: 304
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    I want detailed instructions on how this can be done - including temp, hours of cooking per lb.,how to replinish charcoal,chips and water.
    Welcome to the forum
    B-)
    LOL. Welcome =))
    I'm ashamed of what I did for a Klondike Bar.
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  • lousubcap
    lousubcap Posts: 32,378
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    You do know the answer to the ? "Want in one hand and $hit in the other and see which one fills up first?" All will work out!

    Louisville; Rolling smoke in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period.
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  • pokey
    pokey Posts: 59
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    You won't need to replenish your lump, if it is full and you have the damper set correctly you will be able to do a boston butt over a 12-14 hr period.  They are right about the chunks also, chips have a tendency to burn up quickly.  I asked a similar question, seems like 350-400 degrees, not alot of smoke, use a meat thermometor if you have one to check the breast and thigh joint, (breast temp should be a little lower than thigh) and let bird rest 1 hour after taking off egg to rest before slicing.  I'll try to find out recommended breast and thigh temp and get back with you, good luck.

     

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  • Little Steven
    Little Steven Posts: 28,817
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    Welcome to the forum
    B-)
    Suck up.
    How do you know I wasn't being facetious? One of the may tools in my repertoir

    Steve 

    Caledon, ON

     

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