Here is the way I am going to do about a 13-14 # turkey. Never done one in a smoker before. http://allrecipes.com/Recipe/Turkey-...er/Detail.aspx
How are you all doing yours?

 

In the past I've smoked them for up to 24 hours before. Just kept adding charcoal and kept the water pan full. Kept adding hickory also. Every one I did that way always turned out good. Just keep a check on things about every 2 hours.

 

We had thanksgiving one here yesterday...im in college so our 'gang' of friends all got together and fried a turkey...it was great. and of course had our college beverage with the meal. it was a great time, and I cant wait for the family thanksgiving now. Baked turkey and ham, and smoked brisket.

 

Davey, I am smoking a 14 lb. turkey, a 10 lb. brisket and a 5 lb ham Thanksgiving morning. I am planning on 10 to 12 hours for the turkey and brisket and since the ham is pre-smoked I will add it for about the last 2 hours to warm it up. I inject the turkey with Cajun Creole seasoning and put a rub on the brisket.

 

Brine it, stuff it with apples and garlic, rub it with Montreal Steak Seasoning, drape it with bacon... I use pecan, and have done quite a few this way.

 

DEFINATELY brine it first, makes ALL the difference---whole lot better

 

Thanks for all the additional tips. I was debating on the brining. Now I will do that. I figure 10 to 12 hours in the smoker. There are 2 mods to the smoker that I will be doing. Lower the chimney to the grate surface, and put a metal plate over the top of the outlet from the fire box, and extend the plate about 12 inches under the grate for better and even heat.
Looking forward to the dinner.
Have a happy Thanksgiving all.

 

We're stating a fire, adding some rocks, get a good bed of coals, through the turkey's in and cover them with dirt and walk away.

We've been doing it this way for about 15-20 years but now it turned into this 2 day event where we have a bonfire party tonight and then we eat the turkeys tomorrow, it's actually a lot of fun.

 

It came out great. Moist, tender and tasty. Cooked a big enuff turkey for left overs. With a cold wind blowing the tempature would go up and down. Learned a lot about how to keep the fire in the smoker to run a constant tempature. Plan on doing a lot more in the smoker. Want to try a big rib roast, at least 10 ribs. Get the fire to 500*F put the roast in, and close the air vent and keep the temature at 225-240 untill done.