I'm wondering if I really have to spatch-cock my turkey. I will be using lump charcoal and soaked wood chunks combination. I started brining yesterday in a spare refrigerator I have in the garage. I know to let it come to room temp before I smoke and to get the smoker good and hot first. I have a meat thermometer but I'm going to be hunting for a good digital one today somewhere that isn't going to gouge me $80. I'm hoping to start it at around 9am hoping that it will be done by say 4pm. I'll only be using the one rack. I put the coal pan on the bottom on a stone plate and the next rack up I have another large charcoal pan that I have filled with play sand to help keep the temps constant. Anyone see any issues with this setup? I got it on Craigslist for $25.
My other option is I have TWO ECB's that are modified and they stack one on top of the other. But I think that the box smoker release less smoke making it a little easier to control the temps.
So what do you all think? For sake of space and presentation, I'd rather not spatch-cock it but I wanted to ask ya'lls opinion.
Thanks and a most Safe and Happy Thanksgiving to all my smokin' brothers and sisters out there!
This is the one I'm thinking is best to use.
This is the modified ECB piggyback