Master of the Pit
- Joined Jun 7, 2006
From everything I've read, most people are recommending nothing bigger than a 10-12 lb turkey. Well I'm doing a dry run this weekend and I have 20 bird thawing for brine on Saturday. I have an electric smoker that is incapable of attaining 350, I was thinking of smokin it for an hour or two and then moving it to the oven to finish off. Sound good or does anyone have any other suggestions?