Recent content by mikedfw

Thank you both. Questions... 1) Time estimates 13-13.5 lb birds at 325? 2) Do you get enough smoke this way? (I've never smoked at high temps.) 3) Assuming legs on the fire side in an offset, and prob need to protect the bones (?). But it seems we still have the challenge of the breasts...

Usually wet brine and smoke turkey and am happy with results (moist and flavorful meat). Have to combat the challenge of breasts being ready before dark meat by finishing the latter in the oven. Want to try dry brining and spatchcock-ing (for convenience) provided I don't have to compromise on...

Thank you, B. Great points here as well as in the link you shared. Appreciate you taking the time.

Welcome your advice on my Thanksgiving challenge...smoking 4 turkeys (and a ham) at once. Details: Offset smoker (no brand; custom). Has the capacity, but have never smoked at higher temps. Turkeys + ham will fit on cook surface with room for smoke. Four 13+ lb birds. (13.2-13.4). Frozen w...