1. Cook Time & Temperature Chart
| Turkey Weight | Smoker Temp | Avg Cook Time | Approx Total Time | Notes |
|---|---|---|---|---|
| 10–12 lbs | 250°F | 30–35 min/lb | 5–7 hrs | Small birds cook more evenly at lower temp |
| 12–16 lbs | 275°F | 28–32 min/lb | 6–8 hrs | Ideal size for even smoke and moisture |
| 16–20 lbs | 275–300°F | 26–30 min/lb | 7–9 hrs | Consider splitting (spatchcock) for faster cooking |
| 20–24 lbs | 300°F | 25–28 min/lb | 8–10 hrs | Inject to ensure full penetration and moisture |
Internal Temps:
-
Breast: 165°F
-
Thigh: 175°F
Always rest for at least 30–45 minutes before carving.
2. Recommended Wood Pairings
| Flavor Profile | Primary Wood | Accent Wood | Notes |
|---|---|---|---|
| Classic Southern | Oak | Hickory | Deep smoke, traditional BBQ profile |
| Sweet & Mild | Apple | Cherry | Great for poultry; rich color, sweet aroma |
| Bold & Savory | Pecan | Hickory | Fuller flavor without bitterness |
| Light & Aromatic | Maple | Apple | Subtle smoke, beautiful mahogany skin |
| Strong Smoke Lovers | Hickory | Mesquite (sparingly) | For those who want that deep bark flavor |
Pro Tip: Use a solid oak or hickory base fire for consistent heat, then mix fruit wood chunks into the coal bed every 30–45 minutes.
3. Firebox & Draft Management (Lang 36, 48, 60, 84 Series)
-
Start Fire: Build with oak splits; let it burn to clean blue smoke before loading turkey.
-
Maintain Heat: Add a split every 40–50 minutes to maintain 275°F.
-
Air Flow: Keep stack fully open; control temp with the firebox vent, not the stack.
-
Drip Pan Tip: Place a pan under the turkey with water, onions, herbs, and apple juice to catch drippings and keep humidity balanced.
4. Flavor Enhancements
-
Add herb butter under the skin (rosemary, thyme, garlic).
-
For crispy skin: finish last 30 minutes with vent wide open and fire hot (~300°F).
-
If skin is rubbery: briefly flash in a 400°F oven for 5 minutes after resting.
Would you like me to add a printable version (PDF or card format) with all this info plus your chosen turkey recipe? It’s handy for keeping by the pit on Thanksgiving day.
You said:
ChatGPT said:
Got it. Before I generate it — would you prefer the printable version to include:
-
Both recipes (brined & injected),
or -
Just the injected & dry-rubbed version (the quicker method)?
Also, do you want it formatted as a single-page quick-reference card (ideal for pit-side use) or a detailed full-page guide (with all notes, charts, and tips)?