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Any tips on smoking a turkey in VERTICAL position?

Unknown
Unknown
edited November -0001 in EggHead Forum
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?

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Comments

  • stike
    stike Posts: 15,597
    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...
    ed egli avea del cul fatto trombetta -Dante
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  • Unknown
    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!
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  • stike
    stike Posts: 15,597
    stike,
    sweet fancy moses, i hope you aren'y implying that i know what i'm doing... i'm driving blind
    ed egli avea del cul fatto trombetta -Dante
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  • rex clingan
    rex clingan Posts: 57
    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.
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  • Nessmuk
    Nessmuk Posts: 251
    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]
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