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Smoking Multiple Turkeys - need the wisdom of this group

post #1 of 13
Thread Starter 

I am new to smoking and have a Brinkmann electric smoker.  I am having a fairly large group in for Thanksgiving and will need two turkeys.  If I were to smoke two at once, does that increase the time significantly, or once the smoker gets to temp, everything smokes as usual.  So, if my temperature chart says a 12 lb turkey will take 6.5 hours, how long will two 12 lb turkeys take?  I know these will be estimates, but appreciate the wisdom of the experienced smokers.  

post #2 of 13

  Hi Maypo. Two 12 pound turkeys should be done in the same time as one. However, they may not be done at the EXACT same time! Be sure to check IT on both. Best of luck and let us know how it comes out. Don't forget the Q-view!

 

   Mike

post #3 of 13

I did 2 - 13.47 lb. turkeys at 6 hours and 45 minutes at 250* on a charcoal smoker.

 

Also try sea salt brine for 22 hours with that weight, want to

impress yourself and the family??

 

2 gallon water and 1 quart

2 1/4 cup sea salt

1 cup white sugar

2 cups jalapeno

2 cups jalapeno juice

2 tbsp. red pepper     Boil, cool to 70*.   Put bird in for your 20-22 hours.   (My bird went for 27.94 hours)

 

Inject with apple juice, jalapeno & butter injection or nothing!

 

Pat dry, rub with olive oil and smoke to desired color.   wrap with tin foil until to temp.!!!!!!

 

COOL PART IS, THIS IS NOT SPICY!!       -Just flavor, my family is not hot lovers and I tried it....nothing but carcasses!!  I promise!

post #4 of 13

I did 2 - 13.47 lb. turkeys at 6 hours and 45 minutes at 250* on a charcoal smoker.

 

Also try sea salt brine for 22 hours with that weight, want to

impress yourself and the family??

 

2 gallon water and 1 quart

2 1/4 cup sea salt

1 cup white sugar

2 cups jalapeno

2 cups jalapeno juice

2 tbsp. red pepper     Boil, cool to 70*.   Put bird in for your 20-22 hours.   (My bird went for 27.94 hours)

 

Inject with apple juice, jalapeno & butter injection or nothing!

 

Pat dry, rub with olive oil and smoke to desired color.   wrap with tin foil until to temp.!!!!!!

 

COOL PART IS, THIS IS NOT SPICY!!       -Just flavor, my family is not hot lovers and I tried it....nothing but carcasses!!  I promise!

post #5 of 13

Please go by our "Roll Call" and post you info. and get a rousing hello. Be sure to fill in the location , makes things easier...

 

And :welcome1:to the neighborhood , and as always . . .

post #6 of 13
Thread Starter 

Thanks for the response.  It is the answer I was hoping for!  I figured there will be some timing difference between the upper and lower rack (lower will finish quicker would be my guess).  I will be checking the temp of each before I take them off the smoker.  

 

Do you think it makes sense to swap the top and bottom positions about 1/2-way through?  

post #7 of 13
I smoke thoroughly and then wrap completely with tin foil...add a few ounces of beer, water or soda pop etc.(no juice as it will burn) To help steam.

Take it to 160* pull and let rest 15 minutes before carving.
post #8 of 13
Yes, just move birds from upper to lower half way through or ten x in between. Lol
Usually smoke color tells me when to switch even though I am on a horizontal smoker...same rule applies! The hot spot is always by the fire.
post #9 of 13

The guys have you covered. I look forward to seeing your Qview.

Happy smoken.

PS keep the lid closed or you will get a Bottom.gif.

post #10 of 13
Hey guys I'm brining one back from the dead here. I'm planning on amoking three 14.85 # turkeys for thanksgiving. Above someone said it took about 7 hours. How much more should I plan for three at one time? I will be using a smoker that has a offset smoking box using charcol.

Thanks
post #11 of 13

Steady 250* temp. and it may be more than an 1 additional hour ((8 hours+).  depending on your circulation and your cooking space?  -rotation from the heat source, each 2 hours will be the key.

 

Keep in mind, you are warming 3 cold ones.    -Happy Holidays

post #12 of 13
I am back with another question.... The general Google plan for thawing a turkey is 1 day to every 5 pounds. I have 3 14pound birds. Does this mean I need to thaw 9 days or should three to four be good. I know I am going to have a very chilly fridge once Iove the birds over.

Thanks
post #13 of 13

4 days is plenty.  If the fridge is too cold it will not refrigerate and with you getting in it all the time will allow warm air. good luck.

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