Lang Smoker Thanksgiving Turkey Guide

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.

  • Print:   Lang_Smoked_Turkey_Guide

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