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
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
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