20 lb turkey in my NBSS, am I crazy?

It doesn't fit (due to height) at the main grate level. But, I have a
few extra grates running long ways a bit closer to the bottom of the
main chamber.

If it fits there... I know I am in for a long cook... anything else I
need to be aware of?

TIA,

Rob
Que for all so long as it's not parboiled ribs.

wrote:

> 20 lb turkey in my NBSS, am I crazy?
>
> It doesn't fit (due to height) at the main grate level. But, I have a
> few extra grates running long ways a bit closer to the bottom of the
> main chamber.
>
> If it fits there... I know I am in for a long cook... anything else I
> need to be aware of?
>
> TIA,
>
> Rob
> Que for all so long as it's not parboiled ribs.


Don't let the pit temp go too low, lest the beast take
forever to cook.

I think my record for turkey in a smoker was 22 lbs. Another time I
spatchcocked a 20+ pounder and did it in a large open pit. Believe
it or not the spatchecocked one cam out better (and easier).

--
Reg

In my personal experience, cooking a turkey on a smoker is so easy you
shoudn't tell anyone. Seriously... that easy.

As long as your smoker holds temps, you are as good as gold. And with
the turkey being a large one, it will be in there plenty of time to
pick up good smoke.

I wash and clean mine, then salt (only) the inside of the cavity. I
mix up a few spices with butter into a pasted and work them under the
skin.

I use the last of the butter mixed with a bit of salt and pepper to
cover the rest of the turkey. I fold the wings under for stability,
and plop it on the smoker. I don't put anything like onions celery
etc., in the cavity as I like the smoke only taste. You can add that
stuff and it adds a different dimension to the flavor, but I like the
smoke too much to dilute the flavoring.

Bump the cooking temps up to 325 - 350 F. This isn't a pork shoulder
or brisket... it's a bird! No tissue to break down, so no long cook
at low temps needed. And with the skin oiled with butter (or olive
oil, or PAM and its cousins, etc.) you bird won't burn.

Keeping it around 350F should give you roughly 20 minutes (+/-) on the
bird. Your bird should be done in about 6 - 7 hours depending on your
pit.

Seriously... it couldn't be easier. Last time I smoked turkeys I did
two 14 lb birds on my Chargriller, and all I did the entire time was
to switch the bird position since it burns about 25 degrees hotter on
the firebox side.

On my old barrel pit, (R.I.P. old girl... *sniff*) I could do 3 14 -
15# turkeys at once. I would smoke them at Thanksgiving because they
were cheap to buy, and vacuum seal the meat and eat it for a few
months.

Just remember... keep those temps up (350F or so) and you will be
fine.

Robert

On Nov 20, 12:11*pm, " >
wrote:
> In my personal experience, cooking a turkey on a smoker is so easy you
> shoudn't tell anyone. *Seriously... that easy.
>
> As long as your smoker holds temps, you are as good as gold. *And with
> the turkey being a large one, it will be in there plenty of time to
> pick up good smoke.
>
<snip>
> Just remember... keep those temps up (350F or so) and you will be
> fine.


Robert -

Thanks for the advice and sharing your experience. I've smoked turkey
breasts before and it was easy.
I am also going to brine the bird in one of those VERY large Ziploc
bags (like I always do).

" > wrote:
> 20 lb turkey in my NBSS, am I crazy?
>
> It doesn't fit (due to height) at the main grate level. But, I have a
> few extra grates running long ways a bit closer to the bottom of the
> main chamber.
>
> If it fits there... I know I am in for a long cook... anything else I
> need to be aware of?

Catch the juice for the gravy! Pics to alt.binaries.food.

PS The fact that you are crazy has nothing to do with it! ;-)

--
Nick, KI6VAV. Support severely wounded and disabled Veterans and their
families: https://www.woundedwarriorproject.org/ Thank a Veteran!
Support Our Troops: http://anymarine.com/ You are not forgotten.
Thanks ! ! ~Semper Fi~ USMC 1365061

On Nov 20, 7:38*pm, Nick Cramer > wrote:
> " > wrote:
> > 20 lb turkey in my NBSS, am I crazy?
>
> > It doesn't fit (due to height) at the main grate level. But, I have a
> > few extra grates running long ways a bit closer to the bottom of the
> > main chamber.
>
> > If it fits there... I know I am in for a long cook... anything else I
> > need to be aware of?
>
> Catch the juice for the gravy! Pics to alt.binaries.food.
>
> PS The fact that you are crazy has nothing to do with it! ;-)
>
> --
> Nick, KI6VAV. Support severely wounded and disabled Veterans and their
> families: *https://www.woundedwarriorproject.org/* *Thank a Veteran!
> Support Our Troops: *http://anymarine.com/* You are not forgotten.
> Thanks ! ! * * * * * * * * ~Semper Fi~ * * * * * * * *USMC 1365061

Nick, thanks! I haven't been on here in a while.