Hey guys! Quick question

[Amarroletti]

Hi all I'm a very novice smoker, I started with an electric smoker worked my way up to one with a side fire box, with propane beside it. (Pic below) I've been happy with it for about 6 months only complaint is it isn't sealed that great. Anyways for thanksgiving I'm doing 2 20lb turkeys and am brining them for the moisture, any tips of time and temp for multiple birds? Also thinking of buying a charcoal chimney or whatever they're called to help regulate the temp in the smoker. What are halls thoughts.
Thanks in advanced Ive already got lots of great advice for this.

 

[dirtsailor2003]

Turkeys do best in a high temp pit. Fire up to 325. Figure 20 minutes per pound for whole birds. If you spatchcock the birds you can figure 2-3 hours total time at that temp.

With that said the birds will be done when you reach 160-165 IT in the breast. Rest for 30-45 minutes before carving.

Air dry the birds 8-24 hours uncovered in the fridge on a drying rack over a drip pan. This will help crisp the skin.

I dry brine my birds. Mix 6 tablespoons kosher salt with 2 tablespoons baking powder. Liberally sprinkle over all surfaces of the bird. Add whatever other seasonings you might like. Then air dry in fridge.

Liquid brining will enhance the flavor but is not needed to keep a bird moist. That’s a myth. A properly cooked bird will be moist without liquid brining.

 

[tktplz]

I have for years even before smoking the turkey. When letting it rest. Flip the bird on its breast to let it rest. Any extra moisture will go to the breast area. The breast isn't as pretty look wise before carving but after carving starts it's a much more moist breast.

 

[Amarroletti]

Thanks all for the tips!

 

[gmc2003]

Are two 20#'s going fit your smoke chamber?

Chris

 

[gary s]

Good morning and welcome to the forum from a Chilly day here in East Texas, and the best site on the web. Lots of great people with tons of information on just about everything.


Gary